Gluten Free Flour Blends (3 Recipes) from Gluten Free Alchemist
Recipes for my versatile home-mixed ‘go to’ Gluten Free Flour Blends in one post! Flour blends ‘that work’ and are balanced to ensure quality gluten free baking results (from cakes and cookies to scones and pastry) with less ‘grit’ and better nutrition. (Includes rice free, corn free, oat free, gluten free flour blend options).
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All my Gluten Free Flour Blends (easy to find in one place!)
If you follow Gluten Free Alchemist, you’ll know I like to use home-mixed Gluten Free Flour Blends. While most of my recipes can still be made with standard commercial blends, I don’t use them. Why? Because they produce bakes that are often dry, gritty and very… well… ‘gluten free’. I’m never happy until a bake tastes as close to the original (wheat) version as possible… And that usually means using an alternative home-mixed flour blend that mimics the final texture of the wheat bake more closely.
What it comes down to is a strong belief that we deserve better! And with this, a determination that what we eat should be ‘at least as good, if not better’ than wheat.
My two oldest flour blends (White Blend A (with rice flour) and Rice Free Wholegrain Blend B (brown)) were previously found at the bottom of my page: ‘What is Gluten Free Flour?’. But we now have a new blend (gluten free, rice free, corn free WHITE Blend C). And with that, the time has come to place all my flour recipes in one easy-to-access place.
ALL of them are now at the bottom of this post.
Either way, I still encourage you to read the ‘What is Gluten Free Flour?’ Page. It covers information on the qualities of individual gluten free flours… And how to go about mixing them if you want to create your own bespoke gluten free flour blends.
This post won’t repeat what’s shared there. Instead, it gives key information about each Gluten Free Alchemist base blend and how to use them…
Why mix your own Gluten Free Flour?
I fully understand the reasons for buying ready-mixed gluten free flour blends. I also understand that the prospect of lots of different individual flours in the larder is off-putting for some people. However, there are so many reasons why mixing gluten free flour at home is better… And once it’s something you ‘do’, it becomes a straightforward process that feels utterly normal. Better still… you’ll quickly find your baking results are better than those using flour from the supermarket shelf.
So why mix at home and why Gluten Free Alchemist Flour Blends?
- Each of the three blends shared here is carefully balanced for texture and flavour.
- None of the blends are ‘gritty’… (although the rice free blends (B and C) give the ‘smoothest’ results).
- Each creates consistent bakes… And can be used in place of alternative ‘gluten free flour blends’ (commercial or otherwise) listed in recipes from other sites and books.
- Although mixed at home, this is (in reality) very simple and becomes very routine very quickly.
- Bakes made with my flour blends are at least as good as, and often better than their standard wheat cousins.
- In addition to being gluten free, home-mixed flour blends can be adapted for other dietary needs, allergies and intolerances.
- All three blends are gluten free, oat free and low fodmap. Thus, they are completely safe for people with Coeliac Disease (Celiac).
Each blend has been through a HUGE amount of tweaking and testing to get them just right. And has been used hundreds of times in bakes and makes at GFHQ. So you can be 100% sure they will give great results.
Are these flour mixes healthier than other gluten free flour blends?
Gluten Free Alchemist flour blends B and C are rice free. This immediately removes any potential arsenic risk derived from rice flour. (Most commercial mixes are heavily weighted towards rice flour and particularly white rice flour).
Blends B and C also contain a substantial portion of protein flours. These not only offer better structure to gluten free bakes, but are more nutritious. My Wholegrain Blend B in particular is chock full of good stuff.
How to use my 3 Gluten Free Flour Blends
All 3 of my blends have been obsessively created and tested over and over again for versatility and consistency. So you can be sure they create fabulous bakes. Each can be used in any recipe that calls for a ‘plain gluten free flour blend’ (whether in a Gluten Free Alchemist recipe OR one from other books and blogs).
The blends shared are my ‘go to’ mixes for basic cakes, biscuits, cookies, brownies, shortcrust pastry, scones, etc. They mimic results achieved with wheat flour, providing appropriate ‘gluten-replacing’ binders are added and hydration levels are balanced.
While the texture results will vary slightly from one gluten free blend to another, they are all fundamentally interchangeable. Nonetheless, it’s important to think about the final colour and flavour of a bake when choosing which blend is right for an individual recipe…
For darker bakes (such as my ‘go to’ Gluten Free Chocolate Cake or Banana Bread) I mostly use Blend B. Whereas, for a bake that is lighter in colour (eg. Vanilla Cake or Lemon Drizzle Cake), I use White Blends C or A. In tests, the new White Rice Free Blend C has shown amazing results and (IMO) is better than Blend A.
When NOT to use these blends as stand-alone mixes
Versatile as these blends are, some bakes call for a more specific combination of gluten free flours to ensure success. Gluten Free Bread recipes in particular, need something more bespoke.
Thus, where any recipe states a specific list of individual flours, it remains essential you follow that list. (Unless the recipe indicates a general blend will suffice instead). Recipes are created with precision and should be followed with care for the best results.
Equally, the flour blends shared in this post are not a replacement for ‘gluten free bread flour’ (which usually contains additional additives and binders).
Do these flour blends include xanthan gum or an alternative binder?
No. I don’t pre-add either xanthan gum or other binders to my gluten free flour blends.
Nonetheless, many gluten free bakes benefit from the addition of a separate binder to ‘replace’ gluten and stop ‘crumbling’. That said, the ‘best binder’ will vary from bake to bake. Typically, xanthan gum (or guar gum) is better in cakes, while Psyllium Husk is the magic ingredient in bread.
I always add binders separately (where they are necessary)… This ensures the best binder for the bake and that the amount added can be adjusted for each specific recipe. Ultimately, the required structure, degree of elasticity and texture dictates which binder and how much to use for the perfect result.
Check out my full guides on…
The Gluten Free Alchemist Gluten Free Flour Blends (A, B and C) – What’s in them?
Note: The full recipes for my 3 gluten free flour blends can be found at the end of this post. Either scroll down or click on ‘Jump to Recipe’ at the top of the post to reach them.
Original Plain Gluten Free White Flour Blend A (low fodmap)
Blend A was developed way back in 2011. It contains a combination of easy-to-source, cheap individual gluten free flours. It closely mimics commercial blends such as Doves Freee (but is less ‘gritty’). And it’s a great basic blend… making anything from Genoise/Trifle Sponges and Custard Creams, to Choux Pastry Chocolate Eclairs and Blueberry Lemon Scones.
- White Rice Flour – fine ground
- Brown Rice Flour – fine ground
- Potato Starch (NOT potato ‘flour’)
- Corn Starch (known in the UK as corn flour. NOT maize flour)
- Tapioca Starch (sometimes called tapioca flour)
Wholegrain (Brown) Gluten Free, Rice Free Flour Blend B (low fodmap)
Developed around 2016, my gluten free, rice free flour Blend B has had great feedback. It’s versatile, making anything from wholemeal gluten free bread and Shortcrust Pastry, to Belgian Waffles and Sweet Potato Muffins. It makes the most incredible Gluten Free Scones and the softest Pumpkin Roll and Jamaican Ginger Cake.
- Sorghum Flour
- White Teff Flour
- Buckwheat Flour
- Tapioca Starch (sometimes called tapioca flour)
- Potato Starch (NOT potato ‘flour’)
- Corn Starch (known in the UK as corn flour. NOT maize flour)
White Gluten Free, Rice Free, Corn Free Flour Blend C (low fodmap)
Blend C is the newest of my gluten free flour blends. Developed at the end of 2023, it has been put through its paces with extremely rigorous and varied recipe testing. And it’s amazing! From Chocolate Chip Cookies and crisp, light Mexican Wedding Cookies, to super-crisp Gluten Free Shortcrust Pastry and the most divine Orange Drizzle Cake. It makes the BEST Victoria Sponge Cakes (and indeed was tested on these at over 30 development stages). And even makes fabulous Gluten Free Pasta and the lightest, flakiest Rough Puff Pastry. To say I’m astonished at its flexibility would be an understatement. It has firmly earned its place in my list of gluten free staples!
- Sorghum Flour (or sub with Buckwheat Flour – bakes may be fractionally darker in colour)
- Millet Flour
- Potato Starch (NOT potato ‘flour’)
- Tapioca Starch (sometimes called tapioca flour)
- Cassava Flour (or, as an alternative, Green Banana Flour)
How to make your own flour mix…
..Weigh all the flours needed for the specific gluten free blend into a large airtight container and shake vigorously. Yes… It’s THAT simple! With one proviso…
I regularly get asked to convert my recipes into cups and spoons for my American readers. And I always say no… Why? Because cups are simply not precise enough. And imprecise measurements can be the failure of any gluten free bake.
I know that’s a frustrating answer for some of you. However, I really REALLY recommend investing in a digital scale for gluten free baking. And that includes for mixing up your flour blends. I spent many months testing and tweaking measurements for each blend listed and the specified amounts truly matter!
Gluten free flour substitutions
Where possible, I advise you to make the flour blends as stated. They are formulated specifically and balanced to work across a wide range of recipes with the flours stated. All are both gluten free AND oat free as standard. This ensures inclusivity for anyone sensitive to oats (or in parts of the world where gluten free oats are not recognised).
That said, I know some of you also have additional intolerances and allergies to contend with… Or might not be able to source some individual flours. So what are your options for substitution?
(Note: I am offering suggested alternatives based on ‘baker’s knowledge’ and have not widely tested these. If you test alternatives that work for you, please let me know!)
NOTE: I now have a detailed Gluten Free Flour Substitution Guide and Chart that you may find helpful.
Alternatives to Rice Flour
Given the potential arsenic concern around rice (and its poor texture), I increasingly try to limit its use in baking. Thus, BOTH my flour blends B and C are completely Rice Free! (I don’t advise trying to substitute it in Blend A).
Buckwheat and Sorghum flour
Both Buckwheat and Sorghum are largely interchangeable in gluten free flour blends. Where only one is required (eg Blend C) it’s best to use one or the other. However if you are intolerant to both or can’t source either, the best alternatives are oat flour (for those who can tolerate it) or millet flour.
If replacing sorghum in Blend B, use buckwheat flour as the greater-weighted sorghum replacement (listed at 100g). Then replace the lower weight (50g ‘buckwheat’) with one of the suggested alternatives.
White Teff Flour
Teff flour is very high in protein and has quite a ‘heavy’ grain. If you are unable to source it, your best replacement options are quinoa flour, amaranth flour or (possibly) millet.
Millet Flour
Millet flour is used in Blend C as a medium protein flour (supporting structure) that is also light in colour. The best alternatives are probably (for this blend) fine brown rice flour, oat flour or (possibly) maize flour (NOT corn starch).
Cassava flour
Cassava flour is also used in gluten free flour blend C. The best alternative is green banana flour, or maize flour (not corn starch). Failing that, brown rice flour may work.
Corn Starch
The best sub for corn starch is without doubt arrowroot flour/powder/starch. Both corn and arrowroot starches are particularly light in texture.
Tapioca starch is the next closest option.
In my experience, potato starch is not a good switch, as it changes the density of bakes, so I would avoid this one.
Tapioca Starch
To replace Tapioca starch, a combination of 70% corn starch or arrowroot starch + 30% cassava flour is a good option. However, given that cassava and tapioca are the same plant, this switch is unlikely to cover any dietary issues.
70% corn starch or arrowroot starch (or possibly maize flour) + 30% mochiko flour (Asian/sticky/glutinous rice flour) is another possible option.
Potato Starch
Potato starch is a little heavier than either corn starch or tapioca. Thus, a straight sub with either of these is unlikely to replicate its qualities for most bakes. As such, a combination of 70% cassava flour or maize flour + 30% tapioca or arrowroot starches is a possible alternative to try.
Interestingly, a reader also contacted me to say they had subbed potato starch with gram flour (specifically in my wholemeal bread recipe). And reported this worked well.
Can I use these mixes as a 1 to 1 replacement for wheat flour?
No. While there are commercial gluten free flour blends that purport to be like for like ‘1 to 1’ or ‘cup for cup’ wheat flour replacements, in reality, there is no such thing. There may be a handful of wheat recipes for which any ‘all-purpose’, plain gluten free flour blend might work. (Examples are very moist bakes such as brownies). However, these are few and far between (if you want a bake with a good texture). For this reason, I generally advise that (unless you are an advanced gluten free baker) you stick to specialised gluten free recipes when baking.
Why can’t you make a straight switch in a standard wheat recipe?
It comes down to this…
- Gluten free flour blends (whether general or specific) are ‘thirstier’ than wheat flour. As such, they absorb a higher ratio of liquid for full hydration. Thus gluten free recipes usually include more egg, water, milk or yoghurt to help them both combine properly and stay moist.
- GF flours and flour blends do not contain gluten and thus lack the ability to bind and stretch. This can lead to tight, crumbly, coarse bakes that disintegrate and dry quickly. To overcome this, a separate binder (such as xanthan gum or psyllium husk) is added to most recipes at a ratio that is right for the bake (discussed above).
Gluten Free Alchemist Gluten Free Flour Blends A, B and C
Hopefully, that answers any key questions you may have about the Gluten Free Alchemist Gluten Free Flour Blends. The recipes for all three A, B and C blends can be found just below (scroll down). If you have further questions, feel free to contact me either by comment at the bottom, email or via message on social media (Facebook, Instagram and Pinterest).
All recipes on the blog can be explored and clicked via my main Gluten Free Recipe Index. Each is listed with a photograph to help inspire and choose. And each and every one is shared for free.
Happy baking and enjoy
Gluten Free Alchemist WHITE Flour Blend A (all purpose gluten free flour blend with rice flour)
Key equipment
- large airtight container
- spoon
Ingredients
- 200 g white rice flour
- 125 g brown rice flour
- 95 g potato starch
- 110 g UK cornflour (corn starch)
- 120 g tapioca flour (starch)
Instructions
- Weigh all the ingredients into an airtight container.
- Seal the lid and shake well to mix.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2026 Kate Dowse All Rights Reserved – I have shared my flour blend recipes for the benefit of the gluten free community. I use them in recipes published on the blog, Feel free to use them in your baking. However, if you use them in any recipes that are published or publicly shared, please do so with full acknowledgement of Gluten Free Alchemist. Thank you**
Gluten Free Alchemist BROWN flour Blend B : An All Purpose Wholegrain Rice Free, Gluten Free Flour Blend
Key equipment
- large air-tight container
- spoon
Ingredients
- 100 g sorghum flour
- 50 g white teff flour
- 50 g buckwheat flour
- 160 g tapioca starch
- 60 g potato starch
- 80 g UK cornflour (cornstarch)
Instructions
- Weigh all the ingredients into an air-tight container.
- Seal the lid and shake well to mix.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2026 Kate Dowse All Rights Reserved – I have shared my flour blend recipes for the benefit of the gluten free community. I use them in recipes published on the blog, Feel free to use them in your baking. However, if you use them in any recipes that are published or publicly shared, please do so with full acknowledgement of Gluten Free Alchemist. Thank you**
Gluten Free Alchemist WHITE Flour Blend C : An All Purpose Rice Free, Corn Free, Gluten Free White Flour Blend
Key equipment
- large air-tight container
Ingredients
- 110 g sorghum flour (or buckwheat flour)
- 90 g millet flour
- 130 g potato starch
- 140 g tapioca starch
- 30 g cassava flour or green banana flour
Instructions
- Weigh all the ingredients into an air-tight container.
- Seal the lid and shake well to mix.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
These are wonderful blends – so tired of the old starchy blends that offer no nutrition. In blend C is there a substitution for cassava flour? I have so many flours and starches on hand I can’t bear to add another to my stash!
Thanks so much!
Hi Diane
I appreciate it does get a bit much! The best sub (I think) is green banana flour (and this has been tested)… But I don’t think that will solve your storage issue!
Given the small ratio of cassava in the blend, you could simply try leaving it out… Or alternatively try adding additional millet or sorghum and see how things go.
Hi, which millet flour to use? There are so many different varieties, it’s confusing. Thanks Pearl Millet Flour,Finger Millet Flour, Foxtail Millet Flour, Barnyard Millet Flour,Little Millet Flour.
Hi Harry
I’m not sure it honestly matters that much as long as you are happy with the flavour (they vary significantly). I think that millet flour is typically made from pearl millet… So if you are grinding your own, I would probably go with this. I’m guessing that some flours will vary geographically.
Hi! I am on the FODMAP diet for my IBS. I can’t wait to try these blends. This is the first time I have seen such variety! I am not crazy about the premade gluten free flours. I prefer the flavors of these alternatives. I will be sure to let you know how it turns out! Linda
Thank you Linda. I hope all goes well.
Shout if you have any questions! xx
Elimination diet for 3 weeks. We have the ingredients for your 3 flour blends, but the no dairy, for all of us and no yeast for two of us is challenging.
I am trying to download the recipe I just saw.
Two of us are state pensioners, so we are not in a position to subscribe monthly. I wish you had a recipe book to buy.
Hi Marje
Unfortunately I don’t have a book… But I do not charge for any of my recipes and do not expect any of my readers to subscribe. Everything on the website can be accessed for free!
In terms of being dairy free, most of my recipes can be easily changed to use dairy free alternatives but I am happy to advise.
Bread is more tricky in terms of no yeast. I do have a recipe for yeast free, dairy free, gluten free rolls if that helps: https://www.glutenfreealchemist.com/white-bread-rolls-gluten-free-dairy/
I am also happy to try and advise where possible if there are recipes on the site you need help with.
Best wishes
Kate
My husband and son recently went gf to heal leaky gut and I will be doing the same this week.
I react to maize and soya, so off the shelf blends are no use to me.
Finding this site has lifted my spirits, as there are foods one of us can have and one or two of us can’t tolerate.
Thank you so much for this site and your perseverance.
My husband has got several gf flour ingredients from Amazon. We will be buying more from them. Is there a code that means you get paid for our purchases ?
Hi Marje
You’re welcome. I am glad I have been able to help a little.
Unfortunately, there is no specific code for me receiving commission via Amazon. Clicking through to Amazon from any of my affiliated links allows commission to be attributed for any products bought within 24 hours. However, I don’t link flour products (I tend to recommend links for equipment only) as prices vary so much from day to day and I wouldn’t want to suggest people buy any product that becomes over-priced.
Nonetheless… It’s likely that by clicking to Amazon through this link: https://amzn.to/4t7Z25B
may also connect the dots too!
Thank you xxx
Is it possible to switch out the potato starch in any of these recipes?
Hi Sarah
Potato starch is quite unique among the starches regarding how it behaves and thus, is more difficult to switch out. I would NOT recommend it being substituted 1 for 1 with either corn or tapioca starches.
My post on Gluten Free Flour Substitutions may be helpful for you: https://www.glutenfreealchemist.com/gluten-free-flour-substitution-guide-and-comparison-chart/
In terms of possible options for substituting potato starch… there are a couple of possible options (although I haven’t personally tested in the flour blends directly). Replace the potato with:
a) cassava flour 2 : 1 tapioca starch
b) fine white rice 1 : 1 tapioca or corn starches
It’s possible for Blend B (given the amount in the blend) that you may be able to substitute the potato starch directly for cassava flour, but as I say, I’ve not personally tested.
Best wishes
Kate
Dear Kate, Thank you so much for your fabulous website and recipes. And I would like to try some cakes using your flours. However, I am allergic to corn, potatoes, and sorghum. Are there any substitutions you could recommend for all three of your flour blends? I can hardly wait to try them.
Hi Lorene
I’m not sure whether you have seen my substitution guide for flours? Hopefully that will help you.
https://www.glutenfreealchemist.com/gluten-free-flour-substitution-guide-and-comparison-chart/
I think potato will be the trickier one of the three… but it is still doable.
Have a look at the chart and then come back if you have more questions and I’ll be happy to try and advise.
Best wishes
Kate
Hi I’m looking for a GF white loaf recipe for my autistic daughter. I love your GF flour blends, would C be the best blend to use and do you have an easy recipe? She’s super picky and loved the shop bought typical white bread which I’m trying to replicate a healthy GF version. Many thanks
Hi Denise
I have a couple of large white loaf options that people agree are like ‘proper’ white bread. One recipe is a large hand-baked option: https://www.glutenfreealchemist.com/gluten-free-white-bread-recipe-real-crusty-sandwich-bread/
But there is also a bread machine version too.
I wouldn’t advise using a single flour blend however for bread. GF bread is a funny thing and all my recipes have been worked out with a bespoke mix to get the best texture, flavour and longevity. Having said that, I haven’t specifically tested the recipe using blend C, so you never know!
In terms of ‘easyness’… Once the flours are weighed, the bread process is no more complicated than any other. And all my recipes are free from any GF wheat starch and also largely rice free too.
My GF Oat bread (if your daughter can tolerate oats) is also a good option.
But I would also recommend my Ciabatta Rolls which are quick, easy and with a fabulous bread texture too.
I don’t know if you have looked at the Bread Index, but I am always happy to advise. xx
https://www.glutenfreealchemist.com/24-bread-buns-scones/
I’m looking for a low carb gluten free flour mix. Do you have a suggestion of flours using almond flour and not coconut flour.
Hi Anitta.
I haven’t made a specific low carb flour blend, so cannot advise specifically. Sorry.
It may be worth testing out some home-mixing, maybe using something like seed flours in combination with almond flour as a base, maybe adding something like oat flour (if you can tolerate it) or other higher-protein options. From a ‘starch’ perspective, green banana flour may be a good option to add balance.
If you haven’t read it already, I suggest looking at my page on gluten free flour blending for some advice on how to blend.
https://www.glutenfreealchemist.com/p-gluten-free-flours-and-flour-blends/
Best wishes
Kate
Hi, I’m new to blending my own flour so haven’t rated the recipes yet. Is it ok to substitute brown teff for white in Flour Blend B, if I’m baking a brown, seeded loaf of bread please? Thanks in advance. Your site is a treasure mine of info!
Yes Absolutely. Either works fine. I tend not to use the brown Teff as I personally find it a little strong in flavour. But either are good to use in any of the blends where Teff is suggested x
Haven’t tried the recipes yet, but I’ve been looking for a website like this for awhile: clear, informative without unnecessary info or fluff, and well-written. Thank you! I supported you with a bit of the American dollar. : )
Thank you Marina. I hope you continue to find it helpful. Shout if you have any questions.
Thank you too for your generous support! It’s very much appreciated.
Best wishes
Kate
I am wondering if there is a substitute for the buckwheat flour in flour B? Really want to try it but buckwheat is not our favorite…
Hi Cindy
If it is the flavour of buckwheat you don’t like, bear in mind that the buckwheat content of blend B is only 10%, so is not a dominant flour in the mix. It may still be worth a try.
However, if you need to substitute it, the best options are millet or gf oat flours.
Best wishes
Hello Kate,
Firstly like to say a massive thankyou for the effort you put into developing and publishing your recipes, they’ve been so helpful when catering for my gluten allergic mother during our family meals.
Having made a big batch of flour blend B on a several occasions, mainly for your brilliant pastry recipe, I was wondering if there is a way to search for recipes that use the blend B? I’m thinking mainly about bread recipes at the min.
Thank you
Hi Darrel
Thank you for taking the time to leave such lovely feedback. I really appreciate it. I’m really glad that you are finding the site helpful.
In terms of using Blend B. It is my ‘go to’ flour blend for any recipe that needs a straight ‘gluten free flour blend’, as long as it won’t negatively affect colour/appearance (such as with a vanilla cake that needs to be pale). It’s very versatile.
When it comes to bread, most of my recipes use bespoke flour mixes, because GF bread is a complete outlier when it comes to results and getting the right texture. I have a few wholemeal recipes that start with Blend B and then add oat flour and a little extra tapioca and can be made into both loaves (hand baked and machine) and rolls of various types. It’s a great bread and our favourite here.
As yet, I don’t have a specific filter on the site for which blend works for what… but the above rules generally apply… ‘Gluten Free Flour Blend’ = Blend B should work… Where a bespoke blend is outlined, this is usually for a reason in terms of getting the right texture, etc.
I am more than happy to advise and it’s always worth testing on a half/third batch of something if you want to play with recipes to see if it works where I haven’t tested it (eg bread). I’ve had many people come back to me and say that bespoke recipes have still worked with other random flour blends.
Either way, if there’s a recipe you want to try and are unsure. I’m happy to advise!
Have a great Christmas
Kate x
Thank you so much for the advice, and have a great Christmas yourself!
Can you recommend what to make with flour blend C? Tried it in the dark chocolate and raspberry cookies and it was a disaster 😩 very dry and gritty! Left with a big tub of it and not sure what to do with it?
I’m sorry to hear that Anni. It’s a very ‘un-gritty’ flour, so I’m wondering if it was raspberry pips that made the texture unpleasant for you.
When I created the flour blend, it was put through its paces with a whole range of recipes and stood up well. Other feedback has been positive both for texture and versatility.
In terms of specifics… I’ve personally used it for chocolate chip cookies; Mexican wedding cookies; orange drizzle cake; Victoria sponge; rough puff pastry; banana bread; etc
For cookies with ‘imprints’ you may need to add a tiny bit more flour. Feedback has been ‘mixed’ with shortcrust pastry (although personally it’s always been crisp for me).
Best wishes
Kate
Your flour mixes look great. I’m looking especially at blend A, but I also have an allergy to corn. What can I replace corn starch with when potato and tapioca starches are also build into that mix? Would I be better off using more of one of those? Your guidance would be really helpful here!
Hi Meryl
The best sub for corn starch is arrowroot starch, so if possible I would use this instead. Although they are all starches, they all bring different qualities to the blend.
I hope that helps.
Kate
Your flour blends are the closest I have found to being completely allergen-free for me. I have taken lots of notes and now I’m going to go try some.
My allergy is to Grass, so I can’t do anything grass-family… no rice, millet, Teff… and I am also allergic to Almonds, so trying to find recipes is hard. I make stuff up all the time. Being a science minded person, I keep researching all the alternatives.
Thanks for your explanations on the substitutions; this will help me.
Thank you Polly. I’m really pleased that they have been helpful for you. If you ever need to talk through a possible substitute, let me know x
Use it all the time
Thank you! x
I am currently living in Mexico, and thanks to Amazon, can find many of the ingredients for this recipe, but not all. I found a flour mix that contains sorghum, oat and amaranth flour. Could I use this to replace the 40g sorum flour, 20g buckwheat flour, and the 4.94 oz oat flour? I recognize it will most likely not turn out exactly the same, but will give me somewhere to start!
Hi Karina
I am not clear whether you are referring to making one of the flour blends above or a specific recipe as the measurements don’t seem to tally with the blends?
If you are using it to replace specific protein flours in a blend or recipe then it will likely work. But if the flour mix you found also contains starch flours (tapioca/corn/potato) then it may not.
If you can be more specific re both the recipe you are wanting to make and the ingredients in the blend you have found, I may be able to advise more clearly.
Best wishes
Kate
Hi Kate
In flour B you add Cornflour but not maize flour. What is the difference please, apart from colour?
I mistakenly used maize flour in my B mix, which I mainly use for bread, but have had successful results.
Many thanks
Hi Ann
I’m not sure where you live, but in the UK, corn flour is the name we give to corn starch. Corn starch is the very fine white powder that is often added to sauces etc to thicken them. It is starch that has been extracted from the corn grain.
Maize flour here is a defined flour (rather than a starch), is often more coarse and is made from whole ground corn kernels. It has different properties and qualities and can be either yellow or white.
Either way, it’s good to hear that you have still had successful results despite the mistake.
I hope this helps a little
Best wishes
Kate
Thanks Kate
I live in UK.
I will try my next B batch with the correct cornflour 😉
Hello!!
I am wondering if you could please suggest a replacement for teff flour as I do not have it on hand.
I do have Yellow millet,sorgum flour in stock.
TIA!!
An alternative high protein flour should work fine. Millet or sorghum… but best to use one that isn’t already in the blend xx
I am trying the Christmas cake recipe, and using the B flour it says to use white Teff flour , I can only find regular will this make much difference.
Thank you
Sue
Hi Sue.
Any Teff flour is fine. White Teff is just milder in flavour, but it honestly won’t be noticeable in a Christmas Cake x
Thank you so much for the very quick reply.
This sounds wonderful definitely want to give it a go this week, can it be made with just white rice flour please? Wanted to give this 5 stars but it’d only let me choose 3!!!
Once again many thanks.x
Thank you Christine. I assume when you’re wondering about making with white rice flour only, that you are referring to blend A and switching out the brown rice flour only?
If you can’t find brown rice flour, I would advise switching this portion of the blend to buckwheat or sorghum instead. It’s less about taste, but more about the structure of the blend when baked. Obviously still use the white rice, potato, corn and tapioca flours alongside (assuming you can eat them).
If you were referring to making any of the specific recipes with just white rice flour, my advice is to always use a flour BLEND. White rice flour alone does not have the structure required for gluten free baking and has a very very gritty texture.
I hope that helps! Let me know if I’ve misunderstood the question.
And thank you for the stars… I’ve taken the liberty of changing them in line with your comment xx
Hi Kate
I have been a long term fan of your g/f Blend B and it has been transformative for my GF husband, and I am really excited to see your new blend C, especially as the ingredients are relatively easy to get hold of. I notice in the above post that you mention your C blend can be used in your pasta recipe, but I cannot see on the pasta recipe itself any guidance on what flours should be substituted. Has your experience been that you substitute all the flours with the blend? I have never had a chance to make the pasta recipe as I found it particularly challenging getting hold of the glutinous rice flour.
Hi Mary
I’m so pleased you have found Blend B helpful. Hopefully Blend C will prove useful as well.
The pasta recipe is the same pasta recipe on the blog (but with subbed flours in total for Blend C). This is the link:
https://www.glutenfreealchemist.com/pasta-fresh-home-made-and-gluten-free/
Shout if you have any questions xx
Hi, I am about to try making pasta for the first time and came across your recipe for GF. Can you just clarify that I am understanding your reply correctly. Instead of using the quantities of different flours in the pasta recipe I can just substitute with 220g ( being the total ) of flour blend C.
Thanks
Hi Sharon
I have tested it with straight blend C at the total flour amount and as Blend C 180g + 40g Mochiko (Asian/sticky rice flour). Both worked fine, but I would say that using the C + Mochiko was better for elastcity.
I hope that helps
Best wishes
Kate
You mention difficulty in finding glutinous rice flour. Do you live in the UK? In London I had no difficulty in finding it. My local shop in West London sells Thai, Malaysian and Chinese ingredients, and it’s used a lot in the cuisine of that part of the world. The one I have was manufactured in Thailand, and the importer is: Prompt Thai 2000, Unit 7 Wainman Road, Woodston, Peterborough PE2 7BU. (http://www.promptthai.co.uk)
Good luck!
Brian
Thank you for your help with this Brian. Asian supermarkets generally are great for sourcing glutinous rice flour and also potato and tapioca starches! Even better, they are really cheap as they are such staples in Asian cooking.
I’m not sure why I didn’t highlight this myself to Mary… so thank you!
Thank you Kate for all the research and testing that you take on in order to perfect your recipes. It is very much appreciated and I am a regular user of your scone recipe and have had lovely comments on your cheesecake bailies cheesecake recipe. Thank you again & keep up the good work, you make many GF people happy. Xx
Thank you so much Dee. That’s so kind of you. I’m so pleased you have found the site and its recipes helpful.
Do let me know if you need anything
Best wishes
Kate
Had a lovely taste and texture in Kate’s banana bread recipe
Thank you so much Lisa xx
Hi Kate, tried your cream puff ( profiterole) recipee puffed up beautiful
I’m looking for a good bread recipe using maize flour and yeast do you have any suggestions?
Thanks for your brilliant recipes and research
Naomi
Hi Naomi and apologies for the delay in response. I’ve been away for a few days.
I’m so pleased the Choux Pastry worked for you.
Re bread, maize flour is not something I use a lot of… but it’s probable that it could be used as a sub in one of my many bread recipes. If you can tell me what sort of bake you are looking for, I’ll see if there is anything suitable.
You would need to still need to combine the maize flour to make a flour BLEND though (unless making Mexican tortilla-type bread)… So is there any other flours that you have a problem with (either due to intolerance or sourcing)?
xx
Thank you Kate for all your research, tweaks and taste tests on your delicious recipes and creations. Thank you for sharing your flour blends and for being so generous for the CD community. Avid fan and follower for many years. Greetings from Oz x
Thanks Nadz. You’re very welcome. We’re all in this together, so if what I do makes a difference, then I’m happy 😄 x