I created this downloadable Gluten Free Flour Guide to help you learn a little more about gluten free flour. To be able to make adjustments and substitutions more confidently since this is a skill gluten free bakers need.

As I wrote my yearlong blog series on How To Use gluten free flours I wanted to bring together some basic information about the properties and uses of different flours into a useable format. This table is what I ended up with.

8 Flours and Starches

We have so many flour options to choose from it can be overwhelming. I started with the flours and starches most commonly called for in gluten free recipes. That included the rice flours (white, brown and sweet) plus three starches (cornstarch, tapioca and potato).

Then I included sorghum flour and millet flour to make eight items. These two flours aren’t as common (I’d never even heard of them when I started gluten free baking) but they’re the ingredients that really transformed my baking. I now use them both in my homemade flour mix but remember, no one flour is absolutely necessary.

Organize For Success – Print It!

I call this table a downloadable Gluten Free Flour Guide and I’ve got two suggestions for using it.

  • Print both pages and tape it to the inside of a cupboard door where you can easily refer to it.
  • Or print it back to back, put it in a plastic sleeve and keep it with your flour or your recipes. Either way you want it to be convenient to use.
PAGE 1 – White Rice Flour / Brown Rice Flour / Sweet Rice Flour / Tapioca Starch
PAGE 2 – Cornstarch / Potato Starch / Sorghum Flour / Millet Flour

Where Do I Start?

Start with what annoys you. Pay attention to the questions that pop into your head when you’re in the kitchen. Focus on solving those problems one at a time.

  • Do you want to make smooth, rich gravy?
  • Are you still trying to master delicious chewy cookies?
  • Do you wish you had a less expensive alternative to store bought flour blends or mixes?
  • Are you happy with your blend but want to tweak some recipes?

Just start where you are and go from there. Cooking and baking is the best way to learn.

Get The Tools

Organizing flour is a new challenge for gluten free cooks that requires space and takes time. Once you’ve done it, or tweaked it one last time, you won’t believe what a stress reducer it is. After I organized the ingredients and tools to make my own free flour mix I can now make it in minutes with ease.

Use this list as an idea and create a system that works for you.

  • Clear container that easily holds all the things and fits in a convenient location.
  • Kitchen Scale for accurate measuring.
  • Small plastic bowls of identical weight so they’re interchangeable.
  • Clear canisters with wide tops for ease of spooning out flour.
  • Mesh strainer to get the lumps out of potato starch.
  • Whisks, essential for thoroughly mixing gluten free flours.
  • Large GF Flour Mix Container big enough but not too big it can’t fit on the shelf. Mine comfortably holds my recipe that makes 8-cups.
  • Smaller wide mouth Jam Jar with Plastic Lids for the leftover flour mix when I’m ready to make a new batch.

I must tell you the above system is for my EGFG Gluten Free Flour Blend. I also have a bucket in the back of the same cupboard with different flours as well as some in canisters that sort of ended up like that as I created a system. It takes time to determine what you want to store where and what you’ll never use. At some point you’ve just got to organize!

Here’s how I make and store my blend. The organizing starts at the 6 minute and 23 second mark.

Create an efficient system for making and storing your gluten free flour mix.

Let me know in the comments below how you used this gluten free flour guide, what you learned or are still trying to learn. I’m curious to know if you printed it or used it on a device.


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