Gluten-free all-purpose flour – myth or reality?
It would be great just to go to the supermarket buy gluten-free all-purpose flour and use it instead of wheat all-purpose flour, isn’t it?
Good news is that you can do it, bad news is – not for everything.
You can check the ingredients list in industrial all-purpose gluten-free flours. It is usually based on rice/corn/soy flour, starch and thickening agent. Think of how rice and starch tastes… This is how the end product will taste – very neutral. That is why I would recommend to use all-purpose gluten-free flour only for sweet baking where you add a lot of different tastes like chocolate, berries, nuts etc. In this case flour will play a neutral base and the main taste will come from additions.
I WOULD NOT rely on all-purpose gluten-free flour when baking bread, cookies and crepes as they will be tasteless. In these recipes we will use unique mixtures of different flours and use a lot of “super six” grains.
So, I give you a proportion for “all-purpose gluten-free flour” better than in supermarkets, so you can mix it at home and you do not need to pay for packaging and marketing.
To repeat again – I am not a fan of all-purposeness and usually mix different flours uniquely for the recipe. But sometimes you just need to have something ready at hand to bake quickly some simple muffins or cake – this is your mix. You can use it in any recipe called for all-purpose gluten-free flour. It already contains thickening agent, so you do not add additionally even if it is listed in the recipe.
Why it is better – because it contains 12% of sorghum (or millet) flour, which gives it taste and increases nutrition value.
BEST “ALL-PURPOSE” GLUTEN-FREE FLOUR MIX
For 252 g (approximately 2 cups) of “all-purpose gluten-free flour” you would need
70 g brown rice flour
30 g sorghum (or millet flour)
50 g white rice flour
50 g potato starch
50 g tapioca starch (or corn starch)
4 g psyllium husk (or 2 g Xanthan gum)
Mix well with whisk, keep in air-tight container, mix again before each use.
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