EGFG Gluten Free Flour Blend

Four bowls of gluten free flour for my EGFG flour blend; millet, sorghum, sweet rice flour and potato starch.

This is the combination of flours that took my baking to the next level. So called 'all purpose flour blends' don't work for ALL purposes but they do work in many recipes. I use this blend in about 80% of my baking. I do not recommend trying it in yeast bread recipes.

Course Ingredients

Cuisine Canadian

Keyword gluten free diet, gluten free flour blend

Prep Time 5

Servings cups

Calories 838kcal

Author Cinde Little

Cost $8

Ingredients

200 grams sorghum flour
200 grams millet flour
300 grams sweet rice flour sold as glutinous rice flour
300 grams potato starch not potato flour

Instructions

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.

Notes

Although grams are more accurate I've converted this recipe into cup measurements for anyone who doesn't have a digital kitchen scale. You can convert grams to cups or cups to grams using my GF Flour Conversion Chart. Here's what I came up with using the chart.
Sorghum flour: 1 ½ cups + 2 tablespoons (196 g)
Millet flour: 1 ⅓ cups + 1 tablespoon (202 g)
Sweet rice flour: 2 ½ cups (305 g)
Potato Starch: 1 ¾ cups + 1 tablespoon (298 g)
These measurements are close enough but be sure to use proper measuring cups and spoons and level them off with a straight edge every time.

Nutrition