My EGFG Gluten Free Flour Blend (formerly called my Gluten Free Flour Mix) is the combination of flours that cracked the code for my GF baking. At the time I didn’t even think of the difference between a blend and a mix so I unknowingly added to the confusion. What’s a blend vs a mix?
Obviously a blend is the combination of flours and starches blended together to replace the wheat flour we can’t use. Mixes, usually sold in a box, start with a flour blend plus have added sugar, baking powder, baking soda and other seasonings or flavourings. These two terms, flour blends and flour mixes, are often used interchangeably in the gluten free space.
Over the years I’ve written so much about different flours I had to give my blend a name. EGFG stands for Everyday Gluten Free Gourmet so it made sense to call it my EGFG Flour Blend. Of course it’s gluten free since that is exactly what this website is about, so I dropped the extra GF and went with My EGFG Flour Blend.
Why Make A Flour Blend
Have you thought about making a gluten free flour blend? If you’re not happy with your gluten free baking, you’re trying new recipes or are looking for a less expensive alternative to store bought blends then it’s time to try making your own flour.
I make my EGFG Flour Blend once every month depending on how much baking I do. I always make it on a day when I’m not baking. It only takes a few minutes to make if you have a clean counter space and an organized storage system. Plus I like to start baking with a ready to use canister of my EGFG flour blend.
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New To Gluten Free?
When people are new to the gluten free lifestyle the amount of new information is overwhelming. Finding a balance between eating at home, replacing family favourite with gluten free ones, buying prepared and semi-prepared foods and finding safe food when traveling and dining out. It’s no small feat.
Somewhere in all of that you want to make healthy choices too.
You’ve got to start somewhere so whether you’ve new to baking or you’re ready to try something new you can expect success. Gone are the days of marginal gluten free baking. With the variety of flours available and the sharing of experiences via social media plus a few good old-fashioned cookbooks; you can and should have high expectations for your baking.
Amazing gluten free food is being made in home kitchens around the world and yours’ can be one of them.
If you want an excellent resource I highly recommend any of these cookbooks from America’s Test Kitchen. They’re packed with a lifetime of learning.
- The How Can It Be Gluten Free Cookbook
- Volume 2 The How Can It Be Gluten Free Cookbook
- How Can It Be Gluten Free Collection; 350 Groundbreaking Recipes For All Your Favourites with 75 Dairy Free Recipes
Organize For Success
There’s nothing more frustrating than having the wrong tool for the job and that includes containers. The size and shape of a container affects how easy it is to use and to store. It’s the difference between a little job being quick and easy, or the same job being frustrating. Take the time to organize your pantry and set yourself up for success.
Do not under estimate the value of creating a system that makes it simple.
Making My EGFG Flour Blend on YouTube
After six years of gluten free baking I created the system I wanted. I designated all the tools and containers I needed to one space in a bucket I could easily grab. This video shows how I make and store my flour blend in less than 7 minutes.
Get The Tools – My System for EGFG Gluten Free Flour Blend
A clear container to hold all the items I need to make my flour. I can see everything at a glance and the holes on each side make it easy to grab. It has no lid to accommodate the strainer handle and I put the large container on top of it all.
- Kitchen Scale – Mandatory for accurate measuring and consistent results. Buy one with a flat surface that can hold any container and has an easy to read display.
- Small plastic bowls – Light weight bowls are interchangeable and easily hold 300 grams of flour.
- Clean canisters – I like easy-to-open containers with a wide top for spooning out flour but a 32-oz Mason jar with a plastic lid works too. Consider stackable containers in various sizes, often sold as a set of 4.
- Mesh strainer – Mine fits easily over my large flour container and I use it to ensure there are no lumps of potato starch in my blend.
- Wire whisks with plastic handles come in many sizes, are comfortable to hold and essential for gluten free baking.
- Large Flour Container – I weigh each flour directly into the storage container that comfortably holds this recipe for 1 kg of flour (about 8 cups).
- Smaller wide mouth Jam Jars with plastic lids are perfect to hold the last of my flour blend when I’m starting to make a new batch. They are also easy to grab when I need less than a cup of flour for any reason.
How To Build On My EGFG Gluten Free Flour Blend
As you learn more about gluten free baking you can vary one of the flours and notice how it changes the taste and texture of your baking. I use my EGFG flour blend to make my Banana Muffins. I’ve made it over and over so I know what to expect. Now I can confidently substitute any flour (anywhere from 2 Tbsp to 1/2 cup of the total amount) and actually notice the difference.
I do this to try new flours, use up bits of flour in my bucket of gluten free flours and even different blends I made for a specific recipe. To vary my muffins I can use coconut flour then add a bit of coconut and even some dried pineapple. I love to vary my tried-and-true recipes!
This list isn’t complete but it shows the variety of recipes I make with this EGFG flour blend. It doesn’t work for everything but it’s my go to for tons of everyday baking.
- Pancakes for Pigs in a Blanket, waffles and crepes.
- Some muffins and some cookies: Chocolate Chip Cookies and a few other ones
- Yorkshire pudding, Cheese Biscuits and Chinese Onion Bread
- Flaky pastry for pie: Cherry hand pies, Turkey pot pie, Tourtiere, Spinach Feta Quiche and more.
- Party worthy desserts like Banana Bundt Cake, Crepe Cake, Strawberry Shortcake and Sticky Date Pudding.
Remember, there’s no single gluten free flour that works in every recipe. The light, airy texture you want for Angel Food Cake or the hefty weight and wheaty taste of yeast dough require different combinations. That’s the joy of gluten free baking and you too can learn to make anything you want.
So Many Gluten Free Flour Blends
Whether you use a store bought or homemade flour blend doesn’t matter. What matters is that you can make the foods you love.
Knowing that no single flour blend works for every recipe helps. I can’t comment on how different blends will work in all of my recipes but I know people are using a variety of them to bake foods they love.
This table from my blog post of the same name, 11 Gluten Free Flour recipes, shows blends used by bloggers and home cooks everywhere. The best way to learn is to bake and keep good notes so you can repeat your successes and improve your results.
The Cost of Gluten Free Flour
In Canadian prices my EGFG Flour Blend costs about $1/cup. America’s Test Kitchen (ATK) 5-ingredient flour blend costs about $.50/cup. The price of each flour changes all the time and is less expensive when you buy a larger amount.
Keep looking until you find a blend that works for most of your baking. Flexibility is an important trait for gluten free bakers so be willing to substitute when you need to.
I’d love to hear in the comments below what you’re still struggling with or anything you’ve learned that you’d like to share. I’m always interested in hearing about your culinary adventures.
More Help Understanding Gluten Free Flour – How To Use Series
I wrote a year-long blog post series on all the different gluten free flours in my kitchen, even the ones I was hardly using. I learned a lot but was reminded of this quote, “The more I know the more I realize I don’t know”.
Here is the first of those 12 posts if you’re keen on learning more about gluten free flours. There are links to all 12 in the series at the bottom of each post and you’ll find a YouTube video embedded in each post too.
|300 g sweet rice flour|
|300 g potato starch|
|200 g sorghum flour|
|200 g millet flour|
- Place a bowl on the electronic scale and zero (tare).
- Spoon sorghum flour into the bowl until the scale reads 200g. Dump it into the large container where you will store your flour blend.
- Spoon millet flour into the bowl to measure 200g then add to the container.
- Spoon sweet rice flour into the bowl to measure 300g then add to the container.
- Place a strainer over the large container.
- Spoon potato starch into the bowl to measure 300g. Spoon half of it into the strainer then using the back of the spoon to push sift it into the container. Repeat with remainder of the potato starch.
- Using a wire whisk mix until the flours are combined and the mixture is all the same colour.
- Store at room temperature for everyday use.