A Gluten-Free Flour Mix You Will Love

Posted by A Gluten-Free Guide on December 12th, 2006

Every person who experiments with gluten free baking finds a flour mix that seems to work for them. I feel as though I have tried every “general purpose” gluten free flour mix out there. I recently had mixed success using Pamela’s. The taste and texture is nice but it required a bit of playing with the original gluten version of the recipe.

While this mix requires a bit of effort to put together, the final product behaves almost exactly like general all purpose white flour. When I first discovered this mix I really loved touching it. Many gluten free flours have slightly different (not worse or better) textures. I was amazed to find that this mix had the familiar texture of the flour I used for years before becoming gluten free.

If you have a flour mix that works for you, I’m not trying to convince you to switch. But if you are still looking – you won’t regret giving this one a try.

Mireille’s All Purpose Gluten Free Flour Mix (from Delphi Forums)

4 cups Brown rice flour

1 1/2 cups Sweet rice flour

1 cup Tapioca Starch Flour

1 cup Rice polish (no longer avail from Ener-G Foods – use Rice Bran instead)

1 tablespoon Guar or Xanthan Gum

1/4 t. ascorbic acid (powdered version available at Trader Joe’s)

2 T. unflavored gelatin

Last two ingredients hold baked goods together better.
Whisk all ingredients together.

Tip: Make large batches and store in plastic zip lock bags in freezer.

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Gluten Free Baking, Recipes 5 Comments

ByTheBay said,

December 12, 2006 @ 1:30 am

I have to say I’m not a fan of complicated GF flour mixes. I just think it’s unnecessary. I do well enough using my own cake flour mix:

http://www.recipezaar.com/189120

And other variations that I make using some very basic ingredients (I keep sorghum flour, white rice flour, brown rice flour, potato starch and tapioca flour on hand, as well as sweet rice flour) and guar or xanthan gum.

I do keep Pamela’s on hand for when I’m lazy.

Sadly, gelatin is also neither vegetarian nor kosher so that rules it out for many folks.

But I’m glad it works for you! Can’t wait to hear about what you make with it…

Catherine said,

December 12, 2006 @ 3:55 am

I wish I could find a simple or a pre-made mix that worked as well as this one. I haven’t tried the one that you posted. Does it work with most recipes?

ByTheBay said,

December 13, 2006 @ 10:59 pm

The one I posted works fantastically with all of the cakes I’ve made. I’ve used it in some other dishes, too. For bread I’d use a denser flour mix, though – And for certain pastries it would need an additional binder.

Tricia said,

December 23, 2007 @ 7:02 am

Thank you for posting your recipe – you are brave to do so. Many people find it necessary to post harmful remarks when someone finds what works for them and tries to share with others. I do not mind a complicated mix if it will provide results. From your comments, you have tried this and are very happy with it.

I have not tried it as of yet, but was wondering if you could tell us what types of products you have used this mix with because as we all know, there is not a “one mix” cure all.

Thanks again for sharing and being brave enough to do so.

Angela Zutz said,

April 22, 2011 @ 4:16 am

Could you please tell me if this flour can simply be used as a universal substituted for wheat flour in any recipies? Are there some things to be cautions of?
Thanks you for all the help!

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