Gluten-Free Flour

Gluten-free flour is the most critical ingredient in gluten-free cooking and baking. When I started out with gluten-free baking years ago, I tried many different mixes – and many more are available now. Some were sold as “healthy”, some were sold as “whole grain” and so on. But what I was really looking for, was something to work as close to “regular” (read:  gluten) white flour as possible. One day I came across an article that said “if you want to make your own gluten-free flour mix, taste the raw flour and mix it so it tastes the way you want it”. That was possible for me (my husband is celiac, I am not)… so I started experimenting and I eventually found our “magic mix”.

Here is our family’s “magic” gluten-free flour mix we use for our baking and cooking:

2 parts white rice flour (measure by weight)
1 part tapioca starch (measure by weight)
Guar Gum (approx. 1/8 tsp per 300 gr. of flour)

So, if you needed 300 grams of flour, you would mix 200 grams of white rice flour, 100 grams of tapioca starch flour and 1/8 tsp of guar gum (I usually mix my flour on the fly, but you can pre-make this flour mix if you prefer… just make sure it’s well mixed through because your guar gum is your “glue” that holds everything together when you bake with this flour mix).

If you don’t want to mix your own gluten-free flour mix, there are lots of great choices you can get online and in supermarkets.