GF flour blend

I’ve been doing a lot of gluten free baking lately. Little man doesn’t seem to tolerate it and pregnancy and postpartum hormones seem to have triggered issues for me with it as well. One thing I have found is that most recipes call for GF mixes or GF AP flour which are pricey and/or have things we can’t eat.

While looking for a different recipe, I stumbled upon the Minimalist Baker’s DIY Gluten Free Flour Blend and realized it was close enough to what I had on hand that I could adapt it. Her recipe yields 2.5 cups.

Original Recipe Ingredients

• 1 1/2 cups (240 g) brown rice flour

• 1/2 cup (96 g) potato starch

• 1/4 cup (40 g) white rice flour

• 1/4 cup (30 g) tapioca flour

• optional: 1 tsp xanthan gum (not necessary)

My Ingredients #1 (166 g per cup)

• 1 1/2 cups (240 g) brown rice flour

• 3/4 cup (144 g) potato starch

• 1/4 cup (31 g) millet flour

My Ingredients #2 (260 g per cup)

• 1 1/2 cups (240 g) brown rice flour

• 1/2 cup (96 g) potato starch

• 1/2 cup (55 g) quinoa flour

I substituted based on weight in grams per cut. This interactive chart by Bob’s Mill was very helpful.

I weighed out each ingredient and tared the scale before adding the next. Wished it with a fork well and then shook the sealed container until well blended.

The two different mixes have distinct tastes. The first is very mild and the second has a nutty taste from the quinoa.

My assistant insisted on handing me the bags of flour one by one after I put them away

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