The Story Behind My Gluten-Free Flour Mix

by Jeanne on November 18, 2009

[Flour Mix Recipe is at the end of this post]

In the comment section of my pie crust post, reader John asked if I had any info about the gluten-free flours that I use. I’ve been meaning to post something on this topic for awhile now–and I’d like to thank John for reminding me.

I was diagnosed as being gluten intolerant right after my daughter was born, in 2000. Up until that time, I was an avid wheat baker. And I had no plan on stopping. But, gluten-free (gf) baking seemed to be a whole different world from wheat baking. And everything tasted awful. I actually spent days crying over the fact that the thing that gave me the most joy in the world, baking, was taken away from me. I obsessed over the fact that I wouldn’t be able to teach my daughter how to knead bread when she got older. It was a “dark night of the soul” period for me.

At a certain point, I decided that if I wanted to continue baking good-tasting things, I had to do a lot of research and experimentation. And by good-tasting, I don’t mean simply edible–I mean yummy. In 2000, gf baking was nowhere near where it is today. All of the commercially available things were awful. The best you could hope for from gf baked goods is that they not be too dry, too crumbly, or too hard. And, home baking seemed not really worth it–all of the recipes seemed to have an air of “here’s something you can bake but it will taste gross, so good luck” about them. If you didn’t have to eat gluten-free, you wouldn’t bake or touch these things with a 10 foot pole, much less eat them.

I determined that the main obstacle to gf baking was the flour component. And, from that day on, I was on a search for flours that made gf baked items taste good. At first I tried using single flours. For example, I would bake something with just white rice flour. It became clear very quickly that this was not a good idea. One of the big problems with any single gf flour is that they are not the correct texture for most baked goods. They each have their own “disposition,” to use the term Bette Hagman, The Gluten-Free Gourmet, used. Further, they don’t have gluten to hold them together, so the final product is crumbly. And dry. I started thinking that combining several different flours was probably the best route to go. Becca, my gf friend and mentor, and I would have debates about the relative merits of measuring out different flours for each baking project vs. using a mix. One thing that was key for me was that I hated having to get out several flours every time I baked and measure out different amounts of each. This took time and it wasn’t very fun.

Then I happened upon the books of Bette Hagman, the “Gluten-Free Gourmet.” Everyone who cooks and bakes gluten-free owes Hagman an enormous debt of gratitude. I met her once at a gluten-intolerance awareness fundraiser and made quite a scene with groveling at her feet to show her how thankful I was for the research she did on gluten-free cooking and baking. She’s the main one, I feel, who brought baking back to the gluten-free population. She wrote several books on gluten-cooking and baking. The one I used the most is her The Gluten-Free Gourmet Bakes Bread. Indeed, when Girlfriend was 1 yr old, and we were out of the “oh-my-gosh-I-have-a-baby-and-can’t-do-anything-else” phase, I spent almost every day baking bread out of Hagman’s book.

It was from Hagman’s books that I discovered the concept of mixing gluten-free flours to make a cup-for-cup gf substitute for wheat flour. Her favored mix contained garbanzo and fava bean flour. She liked this combo because she felt that the protein in the beans helped gf baked goods to have a good texture and because they have a high nutritional value. I made and used her Four Flour Bean Mix for awhile. This mix contains garfava bean flour, sorghum, cornstarch, and tapioca flour. I found out that I didn’t like the taste of this mix–primarily because of the bean component. And the dough or batter made from it (e.g., cookie dough) tasted awful. Unless you’re making something that specifically calls for a bean flour (like papadum), I don’t think bean flours are a good component of gf flour mixes.

After discovering how strong the bean flours could taste, I started to pay attention to the taste of each gf flour. It hadn’t dawned on me before this that the flour could add a taste to the item with which it’s baked. It was then that I decided to clarify my goals for my gf baked goods. I determined that my primary goal was to make gf baked goods that tasted like they did when I made them with wheat flour. I wanted a chocolate chip cookie or a cake to taste and feel like what I remembered them to taste and feel like pre-gf days. And so did everyone around me. I love to bake for other people, so it wouldn’t work for me to bake things that taste differently than people expect them to.

A note:  I have noticed that many gluten-free bakers have determined that their goal with gf baking is health-related. These bakers use certain flours over other ones because they are more “healthy” than others. So, these folks don’t use rice flours because they feel they’re not as full of nutrients as, say, quinoa flour. This is fine, as long as you and they are aware of the different qualities these flours give to baked goods. Baking with these flours is the equivalent to non-gf bakers using whole wheat or rye flour in all of their baked goods because it’s “healthier.” As any baker knows, whole wheat flour by itself lends a certain taste and texture to baked goods that you don’t get with white flours. So, a whole wheat cookie is going to taste and feel differently in your mouth than one made with white flour. It drives me crazy when people tell me they think gf baking tastes weird and then I find out that it’s because bean or some other strong-tasting flour was used by the baker.

My goals for baking don’t fall into this category. I am a classic baker.  I like to think of myself as falling into more into the Julia Child category of bakers. I don’t bake brownies, for example, because they’re healthy. I bake them because I love to bake, I like the craft of baking, I want a treat, and brownies are yummy. So, unless I’m going for a certain taste/texture, like I do with my gf baguettes or graham crackers, I usually do not use the heavier and more strong-tasting flours like sorghum, teff, amaranth, and quinoa. I include this caveat here to explain why I use the flours I use.

Back to Bette Hagman. I think at a certain point folks must have communicated to Hagman that the taste of the bean flour mix wasn’t so good, for she then came up with her Featherlight Rice Flour Mix, which got rid of the bean flour. This mix contained rice flour, tapioca flour, cornstarch, and potato flour. This was better. But, not great. And the batter made with this mix still tasted awful. Another issue with both of her mixes is that they do not contain xanthan gum–which is essential for gf baking. You have to add it separately to each recipe. This drove me crazy for everyday baking.

A word about xanthan gum. Think of xanthan gum as the “gluten-replacer” in gluten-free baking. It acts as a binding agent. It holds baked goods together and eliminates the “crumbly factor” in gf baking. It provides the elasticity that gluten does.  I consider it a must. You don’t need to use very much in most baking–only about a heaping 1/4 teaspoon per cup of flour.  Some people substitute guar gum. Guar gum works the same way that xanthan gum does, but it isn’t as elastic. And, be aware that it has some issues around creating gastrointestinal problems in many people–it is also a laxative (it is often sold as such). And, given the problems gluten intolerant folks have with digestive issues, I don’t think it’s really a good choice, unless you can’t tolerate xanthan gum. One thing to note about xanthan gum is that it is often grown on corn.  My corn-sensitive friends have reported no ill effects from eating xanthan gum in my baked goods.  My food scientist friends tell me that the corn should be gone from the product once the process of making the xanthan gum is finished.  But, you need to check with your doctor to see what he or she says is right for you if you are corn sensitive.  For more info on all of the gluten-replacers, check out my GLUTEN REPLACERS post.  For an intense and scientific discussion of xanthan gum and guar gum, see this article.

Again, back to Bette.  After reading Bette Hagman’s books, I continued on my search for the perfect gluten-free flour mix. I stumbled across (it was in the window of my local bookstore) and read Karen Robertson‘s fabulous cookbook, Cooking Gluten-Free! I think this is one of the best gluten-free cookbooks out there. It was from this book that I found out about Wendy Wark’s Gluten-Free Flour Mix. Wendy Wark, the woman behind this mix, wrote a little gluten-free cookbook in 1998 called Living Healthy With Celiac Disease, and used this flour mix for her recipes. Robertson used the mix as the basis of her baked goods, as well.

This was what I was looking for! Finally, a flour mix that closely mimicked wheat flour, contained no bean flour, and had the right amount of xanthan gum. This mix contains brown rice flour, white rice flour, tapioca starch flour, sweet rice flour, cornstarch, potato starch flour, and xanthan gum. Robertson even got the gf company, Authentic Foods to carry this as a packaged flour mix, Multi Blend Gluten Free Flour. This made it easy for folks to use the mix without having to mix it themselves.

This mix was my standard flour mix for a couple of years. But, over these years, as I baked for other people, I started encountering difficulties with this mix. First of all, it was a hassle to mix–so many ingredients and one of them, the potato starch flour, was hard to find (I liked mixing it myself rather than buying it pre-mixed). Second, I have a gluten-free friend who is also corn-sensitive. This wasn’t good, because she was one of the main recipients of my baked goods. So, I started substituting arrowroot starch for the cornstarch. This, ultimately, wasn’t satisfying because the arrowroot flour seemed to go bad fairly quickly, which made it taste awful, and it was hard to get. Also, around this time, I had another friend with a gluten-free daughter (another recipient of my baked goods), who is nightshade-intolerant–which meant the potato starch didn’t work for her. This led to my decision to eliminate the potato starch.

So, I started playing with the concept of simplifying the mix and the ingredients in the mix. All the ingredients had to be fairly easy to get, either here or online, and the ingredients had to be as allergy-neutral as possible. This is how I came to develop the mix that I call Jeanne’s Gluten-Free All-Purpose Flour Mix. This mix contains just brown rice, white rice, and sweet rice flours, mixed with tapioca flour and xanthan gum. It’s easy for me to mix on my own, and it stores well in the fridge. People ask for it all of the time. And best of all, I can use it as a cup-for-cup substitute for wheat flour in most of my recipes. Yay!

I get my gluten-free flours and xanthan gum from Bob’s Red Mill, whose products are widely available in Seattle stores, or from Authentic Foods. I also use the brand of sweet rice flour from Koda Farms called Mochiko. This is available in regular grocery stores in the “ethnic” section. You can also order it online.  All of these flours are available online.  All of these flours are made in facilities that adhere to gluten-free manufacturing practices. And, they are made with bakers in mind, so the grind of each flour is “fine” and they work well.  You may also find some of these flours in Asian grocery stores.  Please note that if the package is not labeled “gluten-free” you cannot be sure that it is not cross-contaminated.

I don’t know where to get these flours in your hometown because I don’t live there. :)

Also, when I refer to a gf “flour mix” in my recipes I mean one that is designed to be used as a cup-for-cup substitute for wheat flour. I do not mean a pancake mix or a baking mix that includes other ingredients like baking powder, soda, vanilla, or salt. Pancake mixes will not work well when you’re baking from scratch and using a recipe that calls for “flour.”

Go here for how to convert this mix to  SELF RISING gluten-free flour.

Before you post a comment with a question about the mix (where to get flours, how to substitute for one or more of the flours; substitutions for for xanthan gum; cost of flours), check out this post “Answers to Questions About/Substitutions For My Gluten-Free Flour Mix”–your questions might be answered there!

Before you post a comment with a question about xanthan gum or other gluten replacers, please see my post Let’s Talk Gluten-Replacers in Gluten-Free Baking.

Jeanne’s Gluten-Free All-Purpose Flour Mix

Mix together and store in a cool, dark place for about 6 weeks, or in fridge for up to 4 months or in the freezer for 7 months (or even longer).

1 cup of this mix equals 140 grams. Use this mix cup-for-cup or gram-for-gram in all of your recipes:

1 1/4 cup (170 g) brown rice flour
1 1/4 cup (205 g) white rice flour
1 cup (120 g) tapioca flour
1 cup (165 g) sweet [white] rice flour (also known as “glutinous” rice flour or under the brand name, Mochiko.)
2 scant tsp. xanthan gum (scant means: “falling short of the measurement.”  Scant in this case means not quite 2 teaspoons.  That said, don’t over-think it.  Just measure and move on.)

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{ 454 comments… read them below or add one }

Ritson September 26, 2014 at 6:04 am

Hi,
Baking breads using chickpea flour calls for baking powder and bicarbonate soda. There is an awful aftertaste using these raising agents. Do you have any suggestions about how to mask or eliminate their taste in the finished bread.

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Jeanne September 28, 2014 at 6:21 pm

Ritson: See my post about baking powder. If you use a baking powder that contains sodium aluminum sulfate, you will notice a distinct metallic flavor. Also, chickpea flour itself has a taste that I don’t like in my regular baking, so that might be part of the problem, too.

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Ashley August 22, 2014 at 7:39 am

I was wondering if you could use Bob’s read mill all purpose gluten free flour mix for this recipe instead of the one you suggest?

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Jeanne September 5, 2014 at 9:30 am

Ashley: check my answer to this question in the Substitutions link.

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Noobie August 14, 2014 at 3:28 am

This may be off topic, but I really needed help with my dough.
I mixed glutinous rice flour, some cornstarch, oil and water to form a dough.
However, I notice my dough seems too soft, and breaks easily. Some parts also crumble when I knead.

Any idea what’s wrong?
Thanks. :)

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Jeanne August 14, 2014 at 2:44 pm

Noobie: That’s not really a dough. That sounds like a recipe for Play Doh.

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Sarah August 11, 2014 at 1:11 pm

My daughter is allergic to rice… Any suggestions about how/where I should start? I was thinking sorghum and coconut.
Thanks!

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Jeanne August 14, 2014 at 2:50 pm

Sarah: Take a look at my post about Substitutions and Questions about my flour mix.

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Tracy August 8, 2014 at 8:44 am

Is Sweet Rice Flour the same as Sweet White Rice Flour?

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Jeanne August 8, 2014 at 12:23 pm

Tracy: Yes.

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Jade August 6, 2014 at 5:05 pm

Hi I love this gluten-free flour mix it works so well with all of my gluten-free bakes. I was jet wondering if you have any special mixes for gluten-free self-raising flour.
Thanks very much.

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Jeanne August 8, 2014 at 12:31 pm

Jade: Check out the link to the Self-Rising flour page in the post.

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Mary August 5, 2014 at 6:31 am

I made all the desserts for a friends wedding, and the bride eats gluten free. One of the two GF desserts was a lemon cupcake (made with this flour mix) with raspberry butter cream . They FLEW off the table! They ran out! I felt horrible for not making enough of them, but I didnt think EVERYONE would want a GF cupcake! Lesson learned, especially since other than the texture, didn’t taste any different than a traditionally made cupcake. Huge success!! Thanks!

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Jeanne August 5, 2014 at 2:16 pm

Mary: Yay! I’m so glad!

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Susie July 29, 2014 at 5:27 am

I love your flour mix! It is far superior to any other gluten free mix. I use it in all of my cooking. My two gluten free children are very impressed with the results.

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Jeanne August 4, 2014 at 10:46 am

Susie: I’m so glad!

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Kelly July 25, 2014 at 9:25 pm

What happens if i leave out the xanthan gum?

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Jeanne August 4, 2014 at 10:50 am

Kelly: please go to and read the Gluten Replacers link in the post.

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Josie July 24, 2014 at 10:13 pm

Thank you so much for this recipe! I have a sensitivity to most GF flour mixes due to corn and tapioca starch sensitivities. I make this recipe with arrowroot subbing for tapioca and double the amount of beef gelatin for gum. It works great! I can eat cake again! I’m aiming to make bread next. Wahoo! Thanks again!

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Jeanne August 4, 2014 at 10:51 am

Josie: I’m so glad!

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Gina Rodriguez July 9, 2014 at 2:46 pm

Hello and thank you for replying and, well, for putting this information out there for everyone. Kuddos! Me and my husband were just good sensitivity tested (Alcat) and I am mildly gluten intolerant while he is moderately gluten intolerant as well as moderately Rice (brown & white), Potato AND Corn intolerant. :-( what GF AP flour mix/combination would you say taste best — and doesn’t include Rice, Corn, Potato? (He is also cane sugar, HFCS and honey intolerant. Our doctor suspects leaky gut. Thank you!

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Jeanne August 4, 2014 at 11:05 am

Gina: To be honest, I don’t really know of a mix that has the specifications you need. Check out the link to my flour substitutions post for info on how to make your own mix.

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Ant July 1, 2014 at 12:21 pm

Hi There Jeanne.

Thanks for your dedication.
Regarding teff flour.
I was wondering whether your tortillas you made using your mix in your experience, managed to stay soft and pliable after a few days in the fridge?
Secondly I have got hold of some teff flour which I see some of the tortillas in the supermarket are using, what would be your opinion on using this and what would you substitute in your recipe if anything with the teff flour.
Thanks again.

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Jeanne July 2, 2014 at 5:11 pm

Ant: storing baked things in the fridge isn’t a good idea unless it’s something like a frosted cake. The cool temp in the fridge actually speeds up the staling process. That said, I don’t know how teff would behave in the the tortilla recipe. I would try it and see! Be sure to add 1/4 tsp of xanthan gum per cup of flour. Also, the liquid might need to be altered depending on how the teff absorbs it. Happy experimenting!

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Allison June 25, 2014 at 12:27 am

Thank you for breaking things down so simply! It’s a bit overwhelming starting out. I really appreciate the information!

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Jeanne June 26, 2014 at 12:33 pm

Allison: You’re welcome! And I agree–it is very overwhelming at the beginning. But it does get better!

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Cee June 23, 2014 at 9:52 am

Ah, oh also wanted to ask if sorghum flour might be a flour I can add to this? I really like the flavor that sweet sorghum adds to breads and muffins. If it doesn’t work in this mix, do you have any suggestions of a blend that includes sorghum flour? Thank you!

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Jeanne June 24, 2014 at 1:38 pm

Cee: check out the link above in the post: Answers to Questions About/Substitutions for my flour mix.

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Cee June 23, 2014 at 9:49 am

Hi, I went through a lot of comments but didn’t see one that was my question. I am a baker at a cafe, and we haven’t ordered sweet rice flour yet, but I am just wondering if i can substitute that for potato starch since we do have that in stock? I need to make it and we won’t have time to wait to order the other flour. Do you think that will make it too starchy or will it be okay? I would think it would be all right, but I just wanted to make sure first. Thank you! Your site is great, I have used a few of your recipes with slight modifications and have had great reviews!!

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Jeanne June 24, 2014 at 1:39 pm

Cee: I would recommend using potato flour for the sweet rice (it’s in the link above Answers to Questions About/Substitutions for My Flour Mix.

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yvonne stilinovic June 6, 2014 at 9:31 am

can I use your bread rec .in a bread making machine? and how would I use it?

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Jeanne June 16, 2014 at 11:17 am

Yvonne: Yes, check out my post about using the loaf recipe in a bread machine.

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Shelley May 27, 2014 at 9:07 pm

I have a cake recipe that I have been asked to make gluten free. Can I replace the all purpose flour with gluten free flour? And if so will it affect the final product?

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Jeanne June 16, 2014 at 11:28 am

Shelley: Yes, you can replace the flour with my flour mix. You may need to make some other tweaks, but I would try the recipe with my flour first to see if it works and then go from there.

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Veronica May 27, 2014 at 3:23 pm

Wow, you are so good about replying to questions! I have a post that got so many questions I eventually had to shut the comments down on it and refer readers to my Q&A b/c they were the same ones asked over and over. A lot of work! Anyway, here’s another one for you. Have you ever weighed a cup of the mixed flour blend? I bake by measuring on the scale because I love having less dishes to wash, so I was stoked that you included gram measurements for each flour. Just was curious if you knew how much a cup of the finished mix weighs. If not, do you measure it by just scooping it out or do you pour/put spoonfuls into the measuring cup before levelling off? As an avid baker myself, I do the latter and just want to make sure that measuring this way is the right way to go with your gluten-free blend. Thanks!

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Jeanne May 27, 2014 at 3:31 pm

Veronica: Thank you! I don’t think there is a better or worse way to measure–this mix works well measure by volumes or by weight. I tend to do the scoop and sweep method–but the spoon in method is fine, too. It’s not that exacting :). As listed in the post, one cup of this mix equals 140 grams.

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Veronica May 27, 2014 at 3:49 pm

Ugh, I did exactly what I hate for others to do to me – missed the answer to my question contained in the post! So sorry about that! And thanks for the help! I’m not GF but I’m baking a GF cake for a friend’s son’s birthday. Your flour blend was listed as the favorite on Yammie’s Gluten Freedom blog and I trust her. This cake is gonna rock! Thanks for sharing your recipe!

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Jeanne June 16, 2014 at 11:29 am

Veronica: No worries! Happy baking!

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stephanie May 26, 2014 at 1:22 pm

Hi! I just wanted to let you know that I used your baking mix in replace of flour for this recipe – http://thepioneerwoman.com/cooking/2013/08/brown-sugar-oatmeal-cookies/

And it turned out delicious!!!! If my boyfriend didn’t know I used your flour, he would have thought it was regular flour. It replaced the regular flour beautifully! I can have oatmeal cookies! Thank you so much for your dedication and all your trials and errors and creating a flour that works so well like this!

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Jeanne May 27, 2014 at 3:32 pm

Stephanie: Yay!

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lisa May 24, 2014 at 12:20 pm

Hi,
Can I use your flour mix in s bread recipe? I have a bread maker machine, work full time so am short on time so looking for a gluten free bread flour with no dairy, soy or potato….this sounds like it could be a transformative flour for us (I’m in the UK, things are a little limited here!!).

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Jeanne June 16, 2014 at 11:31 am

Lisa: It’s a bit more difficult to adapt yeasted recipes to gluten-free. Often you need more yeast, more liquid, and maybe some added baking powder. Do some experimenting and see what you think. Also, I do have bread recipes on the site and see if they are ones you want to try.

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Diana April 30, 2014 at 1:32 pm

Hi was wondering if I could add 1/2 c each more of the rice flour as I can not get the sweet one??? Hoping to try these when I get home..LOL

thanks..

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Jeanne May 1, 2014 at 10:27 am

Diana: Sure! Although, it will probably be best if you substitute the white rice flour for it. If you add more brown rice, it will create a more “whole grain” type of mix.

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Diana Froment May 5, 2014 at 9:28 pm

Thanks. I did add 1/2c of each flour but it was very grainy. Not sure why? But I love this recipe. I am trying again tomorrow but with raspberries .

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Jeanne May 5, 2014 at 9:31 pm

Diana: It’s grainy because you used substitute flours, one of which is brown rice flour–which has a reputation for being grainy. It would be smoother with the original recipe. Also, some people prefer to use “extra-fine” brown rice flour–you can get that at Authentic Foods dot com.

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Mary Brown April 22, 2014 at 10:29 am

Im doing a dessert bar for a friend’s wedding, the bride eats gluten free. I purchased a few ready made boxed gluten free flours for lemon cupcakes with raspberry butter cream cupcakes I want to include on the dessert bar. The boxed varieties I tried were awful to say the least on top of the grainy texture. The after taste was even worse! I researched online for DIY all purpose gluten free flour mixtures and this one seemed to fit the bill. I just tested the mixture (prepared exactly as written) on blackberry muffins. DELICIOUS!!!!! No after taste, no grainy texture, and no chemical taste. Had I not made these myself, I’d never know they were gluten free. Im telling everyone I know who eats GF to make this mix! Thanks!

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Jeanne April 23, 2014 at 11:10 am

Mary: Yay! I’m so glad!

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Rich April 17, 2014 at 3:56 pm

Will adding baking soda and powder make breads more fluffy?
Thanks,
Rich

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Jeanne April 20, 2014 at 1:45 pm

Rich: Much of the time, yes. I usually add double-acting baking powder to my yeasted breads. Baking soda isn’t of much help for yeasted breads because it works as soon as you mix it into the dough and it comes into contact with an acid–so by the time the yeasted bread has risen, the baking soda has finished doing it’s thing.

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I Ain't April 7, 2014 at 10:22 am

I’m sure this is already answered somewhere and I’m just not competent enough to find it, but will your flour mix generally work in other recipes that are already gluten-free? Maybe if I omit the additional xantham gum required by the recipes? Thanks for the wealth of information on this site – everything’s turned out delicious so far, even with the tweaks needed for my family’s variously intolerances (dairy-free, sugar-free, low-fat).

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Jeanne April 10, 2014 at 4:40 pm

I Ain’t: The answer is: I don’t know but probably. I always say try them to see what happens!

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Carol March 19, 2014 at 6:36 am

Hi Jeanne!

I used this flour mix in serveral recipes that originally use wheat flour and they all turn amazing!

Lately I am not being able to find the sweet rice flour and potato flour I was never able to find, only potato startch. I could imagine that potato flour and startch are two different things, right? Is there any substitute for the potato flour? Thank you so much!

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Jeanne March 21, 2014 at 10:11 am

Carol: Yes, potato flour and potato starch are 2 different things. Also, my mix doesn’t include potato flour. What mix are you using?

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Carol March 21, 2014 at 11:08 am

The one in this post!! I always used the mix as you explain but once I wasn’t able to find the glutinous rice flour anymore I went to check you substitutes list:

Do you have an substitute mix that is rice-free?

Here is what I recommend as a rice-free mix:
For the brown rice flour use: 1 1/4 cups sorghum flour
For the white rice flour us: 1 1/4 cups millet flour
For the tapioca flour use: 1 cup potato starch (not potato flour)
For the sweet rice flour use: 1 cup potato flour (not potato starch)

I was thinking of substituting just the sweet rice flour by the potato flour. But I am not able to find either of them. Do you have any suggestions?

Thank you!

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Jeanne March 21, 2014 at 11:45 am

Carol: Ah, OK. You are looking at my Substitutions post. The thing is: you are now asking for a substitution of the substitution. That’s getting farther and farther away from the mix and it’s special chemistry. Where are you located? I would recommend ordering the sweet rice flour online–that way, you can have the mix itself. That’s what I do. :)

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Terri March 14, 2014 at 11:55 am

Hi Jean,

I wanted to thank you. I stumbled across your website while trying to find gluten free recipes. IDK if my son and hubby are intolerant, but felt it was possible, so I started cooking and baking gluten free. Your AP flour is amazing. With that being said, so are all your recipes I’ve tried to date. Zucchini bread and chocolate zucchini bread…to die for. Homemade pasta? DEEELISH. Hubby and son prefer your pasta over store bought. Homemade sandwich bread? Holy cow. Soft and amazing. I love you…your blog…and everything In between. Thank you for doing all this hard leg work to try and test and PERFECT everything. I love to bake and cook (a double curse…cuz I’m great at both lol) and you have made all that possible to continue!!!

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Jeanne March 14, 2014 at 1:27 pm

Terri: Oh, I’m so glad! Yay!

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terri March 16, 2014 at 7:31 am

Please just keep doing what you do…and do best. I’ll be a follower for life. I’m thrilled to say our local asian market sells all these flours dirt cheap…so I whip up a huge batch of AP flour for very little. If only xanthan was cheaper…I’d be all set!!! Again…thanks :)

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Jeanne March 18, 2014 at 12:36 pm

Terri: Yay! Also, I have found that one bag of Bob’s Red Mill xanthan gum makes something like 56 batches of my flour mix!

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Mama Gay March 3, 2014 at 12:44 pm

Thanks for the wonderful flour mix. I just switched from a boxed (expensive) gf mix and love the results. The texture for my pumpkin muffins was much softer, more wheat like. My grandchildren love these, too.

I used to bake my own bread so I look forward to making the sandwich bread from your recipe.

Mama Gay
You are appreciated.

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Jeanne March 6, 2014 at 9:49 am

Mama Gay: Yay! Thank you for letting me know!

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Kai February 21, 2014 at 12:39 pm

I just wanted to give a cost breakdown on the Flour Blend… as I have a WinCo here in AZ and a great Asian market I was able to buy the flours in bulk at WinCo and the Mochi ( which I have used for years – once doing a straight sub with wheat flour in my waffles over 20 yrs ago- whoda thunk I was making it GF) at the Asian market and purchasing Hodgson Mills Xanthan packets at my local Kroger market.

Zanthan- .15 cents per tsp.
Brown Rice Flour – .00281 cents per gm.
White Rice Flour – .00252 cents per gm.
Tapioca Flour – .00310 cents per gm.
Mochi Sweet Rice Flour – .00377 cents per gm.

Total Cost of 1 recipe – $2.30 !!!!!!

Since I used a scale to weigh out the flours based on the recipe, it was quite simple to get an accurate mix. I quadrupled the basic recipe, filled my 1/2 gallon jar, and then measured some other recipes ( biscuits, cookies and pancakes) in bags, ready to make at a moments notice.

Total cost to purchase all the ingredients in bulk at one time –
White Rice Flour – $1.13 per lb.
Brown Rice Flour – $1.26 per lb.
Tapioca Flour – $1.39 per lb.
Mochi – $1.69 per lb.
Xanthan – $8.99 per 21/1 Tbsp. packets
plus $10.00 for 6 – 1/2 gal canning jars at WinCo!!!!
I spent about $26.01 for the flours plus the $10.00 for the jars and I have enough mix to bake to my hearts content, and 5 jars filled with the single ingredients.
Damn sight cheaper than any mix on the market and although I have yet to bake with it ( tonight is Buttermilk Biscuits) I am certain that I will love the results!!!!
Thanks Jeanne!!

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Jeanne February 23, 2014 at 2:27 pm

Kai: Yay! I also did a cost breakdown on my mix if you buy stuff from Amazon on my Answers to/Substitutions for My Gluten Free Flour Mix post. Your break down is awesome! And yes, it is much cheaper than the other mixes. Thank you!

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Beverly Fullerton February 18, 2014 at 6:30 pm

i invested quite a bit of money in a bread mix receipe After many failures am wondering what i can do with all this mix you combine 1 24 oz bag of brown rice flour,1 bag white rice flour,1 bag sweet rice flour,1 bag tapioca flour and 2 1/2 TBS XANTHAN GUM mix well and store in air tight containerm from this you usr 3 cups mix 1/12 tsp more of xanthan 4 tsp baking pwd 1 tsp salt, your yeast and honey mix and apple cider vinegar 1/2 cup olive oil 2 large eggs it has a good taste doesnot crumble but also doesent raise like her pictures show abt 4 raises in oven,i purchased a thermometer so i could test the inside doneness and yet most of the time the bread still fell,anyway can i use these combinations as such in another bread receipe or other receipe im really frustrated knowing what to change or what i have not done right any ideas

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Jeanne February 21, 2014 at 10:59 am

Beverly: Several things could be going on. Since it’s not my recipe, I can’t be sure. But I would recommend that you check out my Troubleshooting Baking Problems post.

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Carol February 17, 2014 at 9:03 am

Hey Jeanne,

I’ve been using this mix to do the soft sandwich bread and it is absolutely AMAZING, so thank you!! Even my perfectly health husband stopped eating regular bread!

I want now to try using this mix to substitue a wheat flour recipe and I am not sure if I need to add the xanthana gum and/or vinager. And in which cases should I add them…

The other day, I tried a bread recipe that uses wheat flour and did just substitute it on a cup by cup basis and didn’t add any xanthana gum and the bread ended up too heavy…

Now I want to try a chicken pie my mom used to make with this mix. And the recipe should go as 300g of wheat flour (I will convert this to cups), 1 egg, 100g butter, salt and 150ml of milk. I am not sure if I should just substitute the wheat flour by you mix or I should also add a teaspoon of vinager and some xanthana.

Thank you so much in advance!

Best,
Carolina

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Jeanne February 21, 2014 at 11:06 am

Carol: Yeah, a yeasted recipe requires more tweaks than other recipes. So, it’s not a straight cup for cup conversion. Also, converting a wheat recipe by weight can be tricky–the weight of my mix is 140 g/cup. So, you need to find how how much the wheat flour used in the recipe weighs before converting. Most all purpose wheat flours are 140 c/cup. But, if your area has AP wheat flour that isn’t 140 g/cup, you need to make the appropriate tweaks. Also, for chicken pie: is a crust you are using the mix for? I would recommend that just make a straight conversion (don’t add or change anything other than add my mix). Let me know how it goes!

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Melanie January 29, 2014 at 3:02 pm

I was excited to receive your gluten-free baking for the holidays cookbook for Christmas, as I pretty much have given up desserts and sweet things since I have developed a wheat allergy. I find gluten-free products to be inferior in taste and texture and I would rather do without. I was looking forward to making some of the products in your cookbook with the promise that it would be almost as good as with flour. I was pleased with the taste and texture of the final results, even my boyfriend said it taste good and he does not like gluten-free. Two of the recipes I have tried from your cookbook are the dinner rolls and the cinnamon buns, but I could get neither one of them to rise. I was not able to locate sweet rice flour and substituted potato flour instead. I followed the directions for the recipe and cannot figure out what I did wrong. The cinnamon buns said it should rise to twice the size but when they came out of the oven they were still an inch high the same as when I cut them. I used quick rise instant yeast instead of active dry yeast would that be the problem? Also the directions indicated that you should stir the yeast until dissolved when I used to make regular buns I remember only stirring the yeast to mix and then leaving it sit undisturbed . I did leave the cinnamon buns and buns on the stove to rise before they went into the oven but they did not rise at all. Please help I feel that if they had risen they wouldn’t of been so heavy.

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Jeanne January 30, 2014 at 10:25 am

Melanie: First, I think it would be good for you to check out my Troubleshooting Baking Problems post–this contains all of the questions I ask (and answers to those questions) when people have problems. Also, t’s not a problem that you used quick rise yeast or that you stirred it a little. The more important issue with yeast is whether or not it has expired.

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Debbie January 17, 2014 at 8:33 am

Can I use this flour blend cup for cup using a recipe with regular flour?
This is all so new to me our 2 yr old adopted son is having some issues and this is what we are trying to help him out. I love to bake, make bread and cookies so if I Annan adapt it to my regular recipes it would be so much easier

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Jeanne January 18, 2014 at 12:32 pm

Debbie: You can usually use it cup for cup in recipes that aren’t yeasted. Yeast recipes are a different matter–they usually require more tweaks than just substituting gluten-free flour for the regular flour.

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Debbie January 18, 2014 at 1:25 pm

Thank you! At least I can make him a birthdays cake with out breaking the bank and I will know what’s in it!
I appreciate your site and the things I am learning we area bout 75% gluten free. It’s a lot of work!!!!!

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Jeanne January 20, 2014 at 1:28 pm

Debbie: Yay! And you are so right–it IS a lot of work in the beginning. But please take note: it gets easier as you get more used to doing these things. I don’t even think about it anymore (in my own kitchen).

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Andrea January 11, 2014 at 4:00 pm

Thank you for your gf all purpose flour recipe. I’d like to mix up a large batch of the flour so we can use it regularly. Is there an issue with the various flours settling differently or separating over time? Can I multiply the recipe x10 without a problem? Thanks again!

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Jeanne January 11, 2014 at 10:01 pm

Andrea: to combat the problem of the flours settling over time, I shake or stir my mix before using it. That way it re-combines any that have settled. Also, you can multiply the recipe as many times as you want to. Happy baking!

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Merlene January 11, 2014 at 2:01 pm

Jeanne…
You are a genius!! Thank you for sharing your tried and true experience with the gf flours. I was diagnosed with celiac disease 8 months ago and, I, like you, am an avid baker. And my family and friends are avid sweet eaters. I’ve been soooo disappointed with the flour products I’ve purchased. Believe me, I’ve purchased a ton!! One thing I’ve learned is the people who package and sell the all-purpose flour blends don’t actually bake!
Baking is an addiction for me and I have missed it terribly! Pies, cakes, rolls have been my “therapy” all of my adult life. I live in the Panhandle of west Texas and have difficulty finding some of the recipe ingredients. For instance, today, I went searching for sweet rice flour. No where to be found, even at the health and whole food markets. I finally resorted to looking at an Oriental market and there it was!! Less than $4 for 3 one pound bags, to boot!! I appreciate you mentioning the “certified” gf concern of purchasing from the Asian markets. I checked the celiac.com website and the brand I bought has been found to be gf. I will order online to be certain it’s gf, but I just had to try your flour blend today!
I have our family’s favorite chocolate cake in the oven now, but the batter appeared to “behave” the same as I remember when made with wheat flour. We’ll see.
It was also nice to find to find a gf baker who isn’t overly concerned with calories. As you mentioned in your story, baking is a joy and substitutions and healthier versions rarely work. Thank you again!!

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Jeanne January 11, 2014 at 10:03 pm

Merlene: Yay! I’m so glad! Happy baking!

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Mary February 22, 2014 at 9:25 pm

Hi Jeanne, I have been searching for a good gluten free pie crust for years. I’ve been making pies since I was twelve and I am well into middle age so it was disappointing to not be able to eat pie anymore after giving up gluten but my first attempts were inedible. I made a wonderful apple pear pie with dried cranberries with your crust and have used this GF Flour mix ever since in everything. Thanks for all of the fine tuning!

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Jeanne February 23, 2014 at 2:21 pm

Mary: hooray! I’m so glad!

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Mya January 9, 2014 at 8:19 pm

Hello. I wanted to ask about using all Mochiko in place of the white rice flour.

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Jeanne January 10, 2014 at 11:35 am

Mya: I think that would be too much starch and it wouldn’t work that well.

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Nicky January 2, 2014 at 7:46 am

Jeanne,
After ten years of battling pain, I have found doctors who believe I have endometriosis. Studies have linked a gluten-free diet to relief of pain in endo sufferers. Like you when you first switched, I have been tearing my hair out mixing up flours with little success. They are dry and crumbly, or have a foul, veggie/bean flavor to them when they have the right feel.
Thank you so much for posting exactly what I needed to see today. I care less about nutritional value than I do willingness to eat the food in the first place. I want to bite into a delicious, decadent morsel when I serve food on my table. Nutrition comes from portion control and the surrounding foods, NOT the bread.

That said, I have a question – I was a bit confused when reading about yeast recipes. Were you saying this one will be good in a recipe calling for yeast or will I need to modify it?
I assure you, you will be the one receiving the grovelling if you and I ever meet.

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Jeanne January 2, 2014 at 11:32 am

Nicky: LOL and thank you! Also, yeasted recipes require more tweaking than just switching out the flour. They usually need more yeast and more liquid (at the very least).

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Linda December 27, 2013 at 2:54 pm

I realize that the rice flour blend is easier to make and use but if one happens to be diabetic, the rice flours are not the best to use. The rice flours are easier to digest and have a delicate taste but they have a high glycemic index. They easily are converted to sugar because the flours have been very highly refined. Research is also being done to check the amount of arsenic in them. It seems to be higher in rice flours, especially brown rice flour. Just wanted you to know that not everyone can use your rice flour blend. I substitute oat flour, sorghum, millet and quinoa flours for the rice flours.

Thank you for all your contributions. I like learning from everyone, for every gluten-free person has something to contribute. If we share with each other, and learn each others’ tricks, we will get better GF products faster than if we have to conquer this problem ourselves. And, yes, I learned a great deal from Bette Hagman and others.

Keep up the good work!

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Jeanne December 28, 2013 at 7:36 pm

Linda: The FDA has determined that the arsenic that is naturally present in the soil that gets into the rice is not enough to be a problem for humans. Also, have you looked at the post under “Baking Tips/FAQs” about substitutions for the flours in my recipe?

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Erin December 22, 2013 at 1:52 pm

Wow, very cool. I have just been diagnosed with celiacs disease and am trying to navigate the holidays! I am an avid baker and have just taken this christmas off till last night when I made some sugar cookies, however they have a strange taste and gritty texture to them – edible but not like my old cookies! I mainly used the bobs all purpose go flour. I will go hunting these flours out to try again! Thanks a heap! Hopefully this helps as I would love to make cinnamon buns for christmas morning!

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Jeanne December 24, 2013 at 1:06 pm

Erin: Yeah, the Bob’s gf mix is not my favorite. It has bean flour, so it makes things taste bean-y. Happy baking!

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Terri December 29, 2013 at 1:55 pm

Try Pamela’s artisan mix it is a good blend. No bean flour like bobs red mill mix. Can be used for eveything. Tastes great. Piecrust, cookies, etc.

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Elizabeth December 2, 2013 at 8:35 am

Quick question – can I use the all purpose flour blend
in a recipe (Springerle) that calls for cake flour? Also, the recipe
uses a lot of confectioners sugar. I am concerned it may be
too starchy? Any thoughts you could send our way would
be much appreciated. Love your website – everything always
turns out great!

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Jeanne December 4, 2013 at 11:33 am

Elizabeth: I have a Springerle recipe in my book–it works great! I would check out the book’s recipe against yours to see how they match up. That will give you some good information on how yours will work.

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Angela Pratt November 28, 2013 at 10:36 pm

This flour blend, with one substitution since I didn’t find Mochiko at my local Whole Foods, made a fabulous double pie crust for our Thanksgiving apple pie. I substituted potato starch, but can’t wait to try the blend with Mochiko. The taste and texture were excellent, and this flour blend made a pie crust that rolled out very easily. Thank you! The first couple pie crusts I made tasted “off”. People raved about my gf/df apple pie!

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Jeanne November 29, 2013 at 10:51 am

Angela: Yay! I’m so glad!

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Mary November 22, 2013 at 3:58 am

Hi there,

I’m baking for friends, one of which has a corn sensitivity. I read in your article that after all the processing, xanthan gum should be fine for corn sensitive people, but I was just wondering, could you substitute xanthan gum for guar gum (tspn for tspn) anyway? See, they’re only in town for a few days and I don’t want to risk it!

Regards,
Mary

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Jeanne November 24, 2013 at 3:16 pm

Mary: yes, just substitute guar gum, tsp for tsp. That should be fine.

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Paula November 7, 2013 at 11:04 am

can i use this GF Sandwich Bread recipe in place of bread flour or unbleached white flour

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Jeanne November 7, 2013 at 12:55 pm

Paula: Let’s see–I’m not quite sure what your question is. But you won’t get good results if you use wheat flour this recipe–yeasted recipes don’t really perform well in terms of being good for gluten-free flour and wheat flour. This recipe is specifically designed for gluten-free flours. That said, you can use wheat flour in my other recipes (for cookies and cakes and muffins).

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Paula November 8, 2013 at 5:28 am

my partner is wheat,soy, corn and nut free. I was making Amish bread with Arrowhead Mills white unbleached flour until I read on front of bag it is made from hard red winter wheat. Wheat was not in the ingredients though. Yummy on the bread, but I need a substitute for my flour. I have not tried your recipe yet, cause she loves the Amish bread.(sweet). I will be trying yours though.
thanks, Paula can I use your flour recipe for a substitute?????

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Paula November 8, 2013 at 5:33 am

just found out about this celiac that runs in the family . Started all this in Sept. this year. still learning. She still has tummy pain, but i guess not out of the system yet.

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Jeanne November 8, 2013 at 11:29 am

Paula: who has tummy pain? Also, stomach pain connected with food usually means that what the person is eating is bothering them. So, I would recommend that that person keep a food diary that lists what they ate and when the pain appears to be able to find out the food culprit(s). Also, often folks with celiac and gluten intolerance react to dairy, eggs, and nuts when they are first diagnosed. So, those things should be looked at as the primary culprits. Also, I would recommend going to a doctor if the stomach pain continues.

MotherSquid November 20, 2013 at 6:34 pm

I’ll bet answering all these questions could be a full time job! So, no question, but a comment…when weighing ingredients, you must consider where you are. One cup by volume of cake (or any flour) weighed here in Florida is heavier than one cup by volume in say upstate New York. And it’s heavier here in Florida during the summer. Relative humidity affects the weight of dry ingredients. It used to drive me batty until I learned you can’t go by weight….Looking forward to trying you recipes, and thanking you so much for all your research on the matter & then actually sharing so completely all this info! And answering all the questions, many that are answered in your writings if people just read it all before asking. And Bless You, you are an angel!

Jeanne November 8, 2013 at 11:26 am

Paula: Regular “All-Purpose Flour” is made from wheat (and usually some barley). So, it is full of gluten. Also, Are you talking about Amish Friendship Bread? I think that has yeast, right? Yeasted recipes don’t translate to a cup-for-cup substitution with gluten-free flour. You need to make more changes to the recipes to get them to work correctly.

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paula November 9, 2013 at 5:00 am

I have Bob Mills GF AP flour- no wheat ,soy,corn. i make Amish white bread and loaf bread, wondering can i use your GF flour as a sub.

Tanja October 13, 2013 at 2:03 pm

If substituting potato starch, how many grams should a cup of this mix weigh? and would I still use it cup for cup, gram for gram? Thank you so much. I am still learning this gluten free life :/ Your website has been a God send. THANK YOU!!

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Jeanne October 13, 2013 at 7:59 pm

Tanja: I would substitute by cup. Each flour weighs a different amount due to different densities. And then use by cup. And I’m so glad that my website has been helpful!!

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MotherSquid November 20, 2013 at 6:36 pm

Oh, and forgive me for not saying that this wasn’t for your edification, but for those with questions pertaining toweight vs volume…..Thannks again!

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Shar October 11, 2013 at 4:20 pm

Hi, my daughter was recently diagnosed with diabetes and now is having trouble with gluten. Do you know the carb count in your bread, or a way I can figure it out? Thanks for sharing your recipe. =)

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Jeanne October 12, 2013 at 1:12 pm

Shar: I don’t know the carb count. My understanding is that rice flour is a bit higher in carbs than wheat flour, if that’s any help. I think there are sites that can give you a carb count of ingredients–I would do a search for those and then input the ingredients of my recipes for the count.

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Shar October 13, 2013 at 4:01 am

Thank you Jeanne; I’ll do that. You have obviously spent a lot of hard work on this recipe, so thank you again! We are definitely going to try it. I figure we can always control the carb count by portion size.

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Jeanne October 13, 2013 at 10:44 am

OK, sounds good!

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Jenny December 25, 2013 at 1:21 am

From what I understand, it is very common for diabetes to be linked with Celiac Disease, as both are auto-immune diseases. I used to go to Diabetes summer camp as a kid and there were always gluten-free food options for that very reason. I would recommend having your daughter tested for Celiac if you haven’t already; it could be helpful :)

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Marietta Ashcraft September 24, 2013 at 10:37 pm

Hi Jeanne,

I am allergic to wheat/gluten and tested sensitive to corn, potato, and tapioca. Do you think I can substitute something else for the tapioca in your recipe? Thanks for your response! I was SO excited to find your blog!

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Jeanne September 25, 2013 at 11:25 am

Marietta: Check out my post on substitutions! And happy baking!

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Hannah September 14, 2013 at 3:28 pm

Oh my gosh! I almost cried with happiness when I found your blog. Baking has been a big part of my life, and subsequently, those around me, for a very long time. I felt like I was losing a part of my identity when we found out I was gluten intolerant. I tried mix after mix and nothing seemed “right” and the goodies I’d bring in to work would not disappear like they normally did. I tried not to take it personally, but what’s the fun in not sharing your goods? :)

I’m happy to report that the last batch of my famous molasses crinkles were consumed with their normal fervor after switching to your flour mix. Thank you, thank you for doing all this work! Next weekend I’ll be attempting your puff-pastry dough!

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Jeanne September 15, 2013 at 1:00 pm

Hannah: Yay! I’m so glad! And exactly–sharing what you bake is half the fun! Happy baking!

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Marjie September 8, 2013 at 3:57 pm

I was reading online and found an article about using Teff flour for gluten free baking. They had a gluten free mix:
1 cup teff lour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/2 to 1 tsp. xantham gum

Have you ever used this kind of mix or Teff flour? I guess Teff is fine texture and really good for pie crust.

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Jeanne September 9, 2013 at 1:58 pm

Marjle: I don’t use teff for much so I’m not up to date on how it behaves. I use my own mix, but you definitely need to do what seems best to you. Happy baking!

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Tracy September 3, 2013 at 10:15 am

I just re-read your post as I was about to mix up another batch and noticed you said you keep yours in the fridge. I haven’t been doing that, although it never seems to stick around long enough to go bad (someone apparently sneaks in at night and steals it!!). Do I need to refrigerate this mix?
Thanks for this recipe, it has worked so well with many of my old recipes, and, of course, with yours!

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Jeanne September 3, 2013 at 1:55 pm

Tracy: No, no need to keep it in the fridge if you’re using it regularly. That was mostly for folks who only use it once in awhile. I normally keep mine in the kitchen cupboard. :)

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Jane August 30, 2013 at 8:57 am

I am newly gluten-free. What is the difference between using rice flour & sweet rice flour. Being Asian, I am familiar with glutinous rice. But, I am seeing on other blogs they only use the latter. How do they function differently? Thank you.

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Jeanne August 30, 2013 at 12:41 pm

Jane: Glutinous rice flour is more sticky. So it adds some binding capability.

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Irene Rapoport August 29, 2013 at 7:41 pm

Hi Jeanne,
I’m so thrilled to have just discovered your site and I’m so looking forward to start experimenting with this flour mix!
I currently live in Argentina and have never seen GF glutinous flour, but I did find mochi rice which is supposed to be a glutinous rice. Do you think it would be safe ( gluten free) if I ground it at home and use it as a GF flour in the blend? Do you think I would need to rinse it with cold water, let it dry in quick way and once dry, grind it?
Is this blend good to make savoury tart shells?
Thank you so much for your generosity!

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Jeanne August 30, 2013 at 12:49 pm

Irene: Yes, grinding your own rice into flour is just fine. Just grind it dry without rinsing. The reason you rinse rice is to wash off the starch that is sticky. But you want this to have the sticky qualities of mochi rice. And yes, this would me nice savory tart shells. If you want, don’t add the tablespoon of granulated sugar for savory items (although I keep it in for my savory stuff). Happy baking!

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Bradley August 16, 2013 at 5:54 pm

Jeanne,

Where can I find sweet rice flour in the Seattle area?

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Jeanne August 17, 2013 at 11:08 pm

Bradley: Anywhere that sells Bob’s Red Mill Flours. I get mine at PCC, QFC, Whole Foods, and I think Fred Meyer has it, too. If QFC or Whole Foods doesn’t have the Bob’s version, get the Mochiko flour in the white box in the “Ethnic” section.

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Cally August 12, 2013 at 2:06 pm

I’ve been buying all of my flours at the Asian market; potato, tapioca, rice, for practice on my products. I love the way they are turning out. Now I want to start selling, but I’m concerned about flours from that region, whether they are made in a gluten-free environment compared to buying online here in the US. with the assurance. What is your opinion on flours from that region? I just love the smooth consistency and the cost is minimal compared to others. Shall I and continue with these flours?
Thanks!

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Jeanne August 15, 2013 at 6:53 pm

Cally: Unless the package says that it is certified gluten-free, you can’t be sure that the flours are gluten-free. If you’re going to be selling your baked goods, you need to be very careful about this. I would recommend use US flours that are certified gluten-free.

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Cally August 15, 2013 at 9:13 pm

Yes that’s what I thought. Thanks very much for your reply.

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Jeanne August 16, 2013 at 1:55 pm

Cally: you’re welcome! Happy baking!

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Murph August 5, 2013 at 10:01 am

Hi Jeanne

Thanks for sharing so much information with us. I’ve just started baking GF and your site is an absolute gold mine. One question: your AP flour mix recipe includes “scant” teaspoons of xantham gum. Would that be the same as what I in the UK would call a level teaspoon?

Murph

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Jeanne August 11, 2013 at 8:08 pm

Murph: Scant usually means “just barely.” What I’m trying to get at is that you don’t need a heaping teaspoon. So yes, a level teaspoon is just fine. :)

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Kay March 11, 2014 at 3:46 pm

I’m sorry- but this makes no sense to me. A teaspoon measure is by definition a “level” teaspoon as the measuring spoon was designed with one purpose in mind: to hold 1 teaspoon of volume. Therefore, a “heaping” teaspoon is more than a level teaspoon and a “scant” teaspoon is slightly less than a level teaspoon. Are there actually people out there that can bake successfully by adding a heaping teaspoon to a recipe that calls for a teaspoon?
That said- I can’t wait to try your flour mix. I appreciate that you have endeavored to make a cup for cup mix containing readily available ingredients. I agree that there is a time and place for trying to substitute healthier flours into GF cooking and a time to focus solely on taste and texture. I find that in heavier versions of breads and cakes, coconut flour, almond flour, flax meal, and teff make great additions that allow for more nutrition and less glycemic load, which is important for diabetics and carb watchers for everyday eating.

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Jeanne March 11, 2014 at 10:01 pm

Kay: Home baking has a larger margin of error than does professional baking. I don’t agree with the people who claim that a tiny difference in measuring is going to destroy a recipe. That’s just not my experience. I know I can be much less precise at home than I can be when baking in bulk or baking professionally. I use the measurement “scant” to tell people that if they are going to be a bit loosey-goosey, to be loosey-goosey on the minimal side.

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Renee August 4, 2013 at 7:50 pm

Hello Jeanne

I live in Australia and absolutely adore your recipes.

I have been using the flour mix with great success, however, when using it in biscuit recipes it leave a gritty tasted at the end, can one of the flours be substituted with something else to eliviate the problem?

Kind Regards
Renee

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Jeanne August 11, 2013 at 8:13 pm

Renee: It may be that the flours you are using aren’t ground finely enough for your tastes. Usually the brown rice is the culprit. I would recommend using a blender or a food processor to grind it a little bit more fine. Or, look for flours that are listed “finely ground.” Also, the baking powder might also be the culprit. Make sure you are using an “aluminum free” baking powder. The ones with aluminum have a funky taste. Happy baking!!

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Kate August 1, 2013 at 2:51 pm

Hey, I was wondering I saw that you said that the Sweet Rice Flour could be substituted with Potato Flour but what if I can’t find that either. I live in a really small town and have trouble finding some of the stuff.

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Jeanne August 11, 2013 at 8:17 pm

Kate: I would recommend ordering online. At first it seems crazy, but it actually is very easy. Also, I have an Amazon Prime membership ($79/year) which comes with free shipping on everything. Totally love it!

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Emma July 31, 2013 at 8:42 am

THANK YOU!

I am so excited. My son is gluten, soy, dairy, egg, oat, wheat, grain, and potato free. I am thrilled to find your recipe as my baking efforts til now had been fairly pitiful!

I’m now excited to bake – he is 3 next Friday and thanks to you I think he will get a decent cake.

E

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Jeanne July 31, 2013 at 2:03 pm

Emma: Yay! Happy baking!

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Antoinette June 12, 2013 at 6:58 am

Thank you so much for sharing with us. My 2 boys have just been diagnosed with wheat allergy. So I am looking for gluten free options. Can i perhaps substitue the sweet rice flour (also known as glutinous rice flour or under the brand name, Mochiko) with something else. We live in South Africa and i cant find sweet rice flour.

Regards

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Jeanne June 14, 2013 at 9:13 am

Antoinette: If you have access to potato flour (versus potato starch), I would use that. Happy baking!

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Rebekah June 11, 2013 at 1:26 am

Hi Janeane, I just had to e-mail to tell you how you’ve made my life and that of my 11 yr old daughter sooo much easier. I too love to bake and cook, its who I am, and to have gluten now off the menu I almost fell into depression and started avoiding my kitchen! We live in New Zealand and gluten free items are very expensive to buy, ie a small loaf of bread is $8! I now make your bread and use your flour mix and feel like I can enjoy baking again. I found you via pinterest. thanks so much for all the hard work you’ve done to make this available to us!

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Jeanne June 11, 2013 at 12:22 pm

Rebekah: Oh, I’m so glad that my site and my recipes have been helpful! Yay!

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SugarMama June 8, 2013 at 6:22 pm

Thankyou so much for the recipe! Im wondering though, sine u weight everything in grams. How much is a scant teaspoon of xanthan gum would weight? Im worried if only tiny little bit different amount of this powerful stuff would create different results. Thankyou!

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Jeanne June 9, 2013 at 2:20 pm

SugarMama: a micro gram here and there isn’t going to change things. I wouldn’t worry to much about it.

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wendy May 28, 2013 at 9:39 am

Thank you thank you for posting the amounts in grams!

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Jeanne May 28, 2013 at 11:16 am

Wendy: You’re welcome!

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Ursula May 27, 2013 at 12:17 pm

The best, simplest flour blend I have found so far. It is my go-to blend for light baking, and I find it subs well for the GF Bisquick recipes when you add a touch of baking powder, salt and sugar. Thank you so much for all your hard work, your site has made my gluten intolerance enjoyable!

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Jeanne May 28, 2013 at 11:16 am

Ursula: Yay! I’m so glad!

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Marjie May 24, 2013 at 9:13 am

I live in Denver, Colorado. I love your website and hope to try some of your recipes. My question is do I have to make changes due to living in 5280 altitude? If so, what changes do you recommend? I’m just now learning how to deal with baking in the high altitude. Thanks.

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Jeanne May 24, 2013 at 10:46 am

Marjie: From the feedback I get from my high altitude readers, it seems like high altitude is awesome for gluten-free baking. Your baked items will probably bake up higher and fluffier than they would at sea-level. Keeping that in mind, I would guess that your yeasted breads will probably rise higher and faster–so they will take much less time to rise. I think that’s the main thing you need to watch out for. Please let me know how things go for you! Happy baking!

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Kim May 17, 2013 at 8:50 am

Thank you for this post, even though you wrote it a while ago! I have been baking gluten free for a decade or more and have noticed the trend towards bean flours, almond flour, and other “healthy” flours. And then I have felt bad about not wanting to bake with those because I don’t like the flavor (and most importantly, I don’t like the flavor of the batter, and tasting the batter is one of my favorite parts of the baking process). It is a good reminder that baking (for me) is about the enjoyment of a treat not being healthy. I have tried many of your recipes and they all have been divine. Well written! Thank you!

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Jeanne May 17, 2013 at 10:18 am

Kim: Yay! I’m so glad. And thank you!

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Carolyn McGinn May 16, 2013 at 4:06 pm

Thank you so much for the recipe for this all purpose flour. I used it in your blueberry muffin recipe last night – wow…..it is fantastic :). Even our non GF son loved them, which is a plus. I had been searching for the right tasting flour blend for a long time, and I have found it!

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Jeanne May 16, 2013 at 6:37 pm

Carolyn: Yay! I’m so glad! Happy baking!

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louise May 13, 2013 at 4:11 pm

just tried some gluten free biscotti with your mix..i think i prefer them to the regular type! just one comment..they tasted a little bit ‘sandy’ or granular – is that normel with the mix of flours? They also seem to need more bonding agent but other than that LOVELY!!!!

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Jeanne May 14, 2013 at 7:10 am

Louise: Great! I think the granularity is part of some gf flours–especially if they aren’t “superfine.” Also, you can add more xanthan gum (a tiny bit more) if you feel like they need more binding.

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Kathryn Greene April 22, 2013 at 2:59 pm

Hello Jeanne,
I have just found out that I can’t eat potatoes so I thought my GF baking days were basically over. I am SO grateful that you have worked so hard to develop a flour mix that I can use! Yea! Bless your desire for good taste and texture and all that goes into baked yumminess. :)

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Jeanne April 24, 2013 at 3:25 pm

Kathryn: Yay! I’m so glad!

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Jessica April 19, 2013 at 11:26 am

Thank you, thank you, thank you for sharing this! I’m at the beginning of the gluten free learning curve and have been feeling very disappointed when all of my attempts at making anything familiar have been at best “off” and at worst inedible. I feel renewed hope now that I can bake the things I love and have them turn out closer to the way I remember them! Now I just need to go shopping for some sweet rice flour, and I should have everything I need to give it a try!

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Jeanne April 20, 2013 at 3:55 pm

Jessica: Yay! Happy baking!

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Brooke April 19, 2013 at 10:18 am

Well, my first loaf is rising as I type. I wonder if I did something wrong as I was not able to pour the mixture into the pan. It was more like grab it out in clumps and push it in the pan. I followed the recipe to the letter except I had to use white vinegar,could I have used boiled cider vinegar from King Arthur? why do you think it was so ploppy instead of being pourable?

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Jeanne April 20, 2013 at 3:56 pm

Brooke: No, I think you’re fine. I say “pour” in the recipe, but it’s more accurate to say “scrape.” I need to edit that! How did it come out? Also, what recipe are you using?

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Brooke April 20, 2013 at 7:32 pm

well it didn’t turn out very well.It didn’t rise even to the top of the pan and it’s kind of heavy. the recipe was Soft Sandwich Bread ,Gluten Free from this site I believe.

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Jeanne April 24, 2013 at 3:27 pm

Brooke: Did you follow the recipe exactly? Did you make any substitutions? This bread is going to be more dense than Wonder Bread, but it should look like it does in the photo.

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Brooke April 24, 2013 at 4:09 pm

yes,I followed it to the letter the only difference was in the vinegar I used white as I had no Apple Cider vinegar. I will try it again very soon as I do have some of your baking mix made up. We’ll see what happens.

maria67 April 9, 2013 at 10:29 am

hi i live in the uk and i was wondering if you can use your flour mix to make yorkshire puddings. i tried a recipe with rice flour and tapioca flour and the yorkshire puddings were all stoggy in middle and didnt rise so a total disaster because we love yorkshire puddings

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Jeanne April 9, 2013 at 1:05 pm

Maria: I think it should be fine–but I haven’t made Yorkshire puddings before. Do you want to email me the recipe that you used and I will take a look at it to see if I have any tips for you? artofgfbaking@earthlink.net

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Brooke April 7, 2013 at 3:42 pm

What’s the difference between sweet rice flour and white rice flour? Bob’s Red Mill seems to only carry the sweet rice flour.

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Jeanne April 7, 2013 at 4:49 pm

Brooke: Bob’s Red Mill carries both. Sweet rice flour is also known as “glutinous rice flour” because it is sticky. The flour helps bind things a bit.

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Brooke April 19, 2013 at 11:56 am

I did find it eventually… thanks

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Cally April 1, 2013 at 5:05 pm

Another question please. Is the sweet rice flour in lieu of another starch. such as potato starch? In doing my research, I’ve seen that there should be two starches with the protein, yes? The tapioca and sweet rice would then be the two starches?

Thanks again!

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Jeanne April 1, 2013 at 10:05 pm

Cally: Where did you get the information that it should be two starches to a protein? My mix mimics the starches to protein/gums ratio of all purpose wheat flour–which is about 80% starches and 20% protein/gums. I use the sweet rice flour because it has some properties that I like.

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Cally April 1, 2013 at 4:51 pm

Hi there…Even though there is xanthan gum in your all purpose flour recipe, do I need to add 1/4 tsp for each 1 cup of flour to my mixture when making my products?

Thanks!

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Jeanne April 1, 2013 at 10:06 pm

Cally: no, you don’t need extra xanthan gum in a recipe unless the recipe calls for more. Many of my yeasted recipes call for more.

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Brandon April 1, 2013 at 10:32 am

I am 11 years old and I am off school today so I tried to use this mix to make me chocolate chip cookies. Some thing is wrong, the cookies were greasy and edges were very hard.

I made these with another mix and they are fine.

Please tell me what may be wrong

Thank you

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Jeanne April 1, 2013 at 1:55 pm

Brandon: Welcome! What recipe did you use? The texture of chocolate chip cookies are often tied to the temperature of the fat (the butter). If the fat is warm when you put the cookies in the oven to bake, they are going to bake up more flat and crunchy. Tollhouse recipe chocolate chip cookies will usually bake up flat and a bit greasy if the butter is soft and warm. Try putting the dough in the fridge for an hour before baking and see if that helps.

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Brandon April 1, 2013 at 5:15 pm

Ok. Thank you

One more thing, I tried this mix in my moms bread maker and it turned out bad. Do you know why?

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Jeanne April 1, 2013 at 10:03 pm

Brandon: What recipe did you use in the bread maker? One thing to be aware of–it’s not easy to adapt a wheat yeasted recipe to gluten-free. Did you use a gluten-free yeasted recipe or a wheat recipe with gluten-free flour?

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Mary Krickmire March 29, 2013 at 8:00 am

I am very excited to try this. At 61 my nutritionist is trying gluten free, low carbs and no processed sugar to stem my bloating and family history of diabetes (I don’t have it yet.). I love sandwiches and I love to bake. To save money and save on too many ingredients, I always baked for my two children and husband. Now they won’t let me stop, lol. I am so happy I found you when searching for a good recipe on the web. I can’t wait to make the bread over spring break. I refuse to pay the price for a loaf in the store when I can do it myself and enjoy myself at the same time baking.

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Jeanne March 29, 2013 at 8:35 am

Mary: Yay! Happy baking!

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Willow December 24, 2013 at 2:07 pm

Mary,
I know I’m a bit late on this, but here goes. Please be aware that with family history, and probably a high risk of developing diabetes, white rice and white potatoes as well as white wheat and refined sugars should be avoided. I’m not diabetic, but earlier this year I learned just how high my risk is of developing diabetes. After eliminating these refined foods for months I discovered this month that I’m just plane allergic to wheat (on top of the other foods I already knew about). And I deal with allergies of friends and family members, like legumes, dairy, eggs, seeds, pineapple, nuts, etc. Needles to say, I haven’t got it all figured out, but I’m working on it.

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Patt March 28, 2013 at 1:39 pm

I ran into the same problem with the garbanzo bean flour tasting bad. I switched to Mung bean flour. Same nice protein level without the strong flavor. :)

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Jeanne March 28, 2013 at 10:15 pm

Patt: Awesome!

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Tamsin March 27, 2013 at 10:16 pm

I have been looking for a gf flour blend to use in my toll house cookie recipe (and for other baking once I get the hang of this gf thing…!) for my daughter who has leaky gut syndrome and has just been out on a super strict elimination diet. Her lab work showed sensitivity to (ampng other things..) brown rice, sorghum and corn which is tough as a LOT of commercially made gf anything has these things in it! What flour could I substitute in the gf flour blend in place of the brown rice? Coconut? Thanks a lot!!!

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Jeanne March 27, 2013 at 10:27 pm

Tamsin: I was going to say sorghum, but I see that’s another one she can’t have. Let’s see. Can she have white rice flour? If so, substitute more of that. If not, maybe try quinoa, amaranth or millet flour. They do have more taste, though.

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maria67 March 27, 2013 at 8:05 am

i have finely made the flour mix with all the proper ingredints and the pastry is amazeing my family love it.i made a giant sausage roll for tea for myself and i had to make it agian the next day cause my family eat mine so thank you very much for your recipes .

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Jeanne March 27, 2013 at 10:33 am

Maria: Yay! I’m so glad!!

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Jamie March 20, 2013 at 11:50 am

I simply have to thank you and share a recipie..Your flour mix has returned my son and I to “normal” eating! We used to make Amish Friendship Bread often before being gluten intolerant (also lactose and fructose) Anyways, your flour mix starts and completes the recipie wonderfully! Not sure if you have had or heard of Amish Friendship bread..but I live in Ohio and someone is always passing out a bag or 12..lol! I just wanted to share the starter as well as what I have tried for those looking for another jumping off point. We love our bread around here..for all meals, for tea & coffee snacks…so, let me share with you.

Amish Friendship Bread Starter
It is simply this: 1 cup flour (I used Jeannes but wheat people use all-
purpose)
1 cup sugar (any kind)
1 cup milk..(any, regular, lactaid, rice & coconut)
thats it..put in gallon size ziplock bag and mush/mix well…see next part

Amish Friendship Bread-DO NOT use any metal spoons, bowls, or other utensils DO NOT refrigerate If air is filling bag, let it out, it is normal for batter to frement and rise..bubble etc…

Day 1- Mush the bag
Day 2-Mush the bag
Day 3- Mush the bag
Day4-Mush the bag
Day 5-Mush the bag
Day 6- Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk..annd Mush
Day 7-Mush the bag
Day 8 Mush the bag
Day 9 Mush the bag
Day 10-follow instructions: 1-pour contents of bag into non metal bowl
2 add 1-3/4 cup flour, 1- 3/4sugar , 1-3/4
cup milk
3-measure out 4 seperate batters into 4
gallon ziplock bags-1 cup each date it!
4-heat oven to 325
5-to rest of batter in bowl add 3 eggs, 1
cup oil, 1/2 cup milk, 1 cup sugar, 2tsp
cinnamon, 1/2 tsp vanilla, 1-1/2 tsp
baking powder, 1/2 tsp baking soda, 1/2
tsp baking soda, 1/2 tsp salt, 2 cups flour,
1 large box instant vanilla puding
6- grease & dust 2 large loaf pans with
cinnamon & sugar
7-pour mixture into both pans evenly and
sprinkle with more cinnamon sugar mix
8-bake 1 hour cool till bread loosens from
pans..about 10 minutes…

if you keep statrer for yourself you will be baking this bread every 10 days..it makes a great crispy french toast, and you can realy have fun with it! We didn’t want to have “more” starter bags so we, on day 10, instead of adding more milk, sugar & flour and then measuring out 4 starters..skipped to step 5 and went from there..we have made muffins using cinnamon baking chips, fill almost to top, we have left out cinnamon from step 5 and added cocoa powder and chocolate chips for a sweet bread, peanut butter (melted) and peanut butter chips, apples and apple syrup in place of last milk..we have used flax & water instead of eggs and added yogurt instead of milks, dried and fresh fruits..just adjust liquids accordingly!

I had to share because your site has given me back the joy of baking for my family. With all the epic fail, rock hard, crumbly, flavorless things we tried before I found your site I had to give you thanks from the Hamrick family. ALL of us! The Family has taste tested everything and your flour mix gives me the ability to make it all for the family instead of a batch for 2 of us and a batch for the other 4 with “regular” flour. This gives me such joy and relief..less time cooking “double” recipies, no one can tell the difference in gluten free or “regular” and I just had to share on of my pre-gf baking favorites. THANK YOU!!!

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Jeanne March 20, 2013 at 11:57 am

Jamie: Yay! I’m so glad! And thank you for the recipe–so fun! I’ve heard of Amish Friendship Bread but I’ve never tried it!

Happy baking!!

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Kathryn Greene April 22, 2013 at 3:03 pm

Hello! Do you know of a good replacement for eggs in bread? I can’t eat them and would like to make this! :)

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Jeanne April 24, 2013 at 3:28 pm

Kathryn: Check my FAQs tab. I have a few posts on substitutes. I would recommend using the flax seed/water substitute and see how it goes.

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pam March 20, 2013 at 7:28 am

I am very impressed you answer all these comments! I recently found your website. Several years ago I decided my husband should try going gf. He has RA. After a few weeks we did not see any results and he had lost a lot of weight. We were also trying dairy free at the same time. At that time I experimented with Bette Hagman’s recipes and actually got a decent loaf of bread. I have been baking breads, pastries and sweets for 36 years, so as you know baking is what I do for him. He loves all those wonderful gluten things! After giving up this experiment for him, I found out a couple years later I was gluten sensitive. I have felt so much better since I dropped that from my diet. Since then we have discovered other’s in the family are as well…a daughter, several grandchildren. I have never been a big bread or baked goods eater so I haven’t bothered with the gf baking for myself, but now that other’s are discovering this problem I want to be able to feed them. Doesn’t a Nana love to give her grandaughter a cookie? etc. So here I am starting again. If my husband can taste gf baked items and love them, then the battle is won. I bought again these flours you recommend..different from Bette’s. I want to start today. I think I’ll start with the oatmeal cookie recipe. I feel like the breads, pastry and cakes are the real test. I remember Bette having a last step of inverting the bread. You don’t mention that. Why? Also, can I really just use your flour mix and substitute in my own recipes? Thank you for your wonderful help and being so willing to share your experience.

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Jeanne March 20, 2013 at 11:19 am

Pam: I totally get it–I love to bake for my loved ones, too! Also, when you say invert the bread–do you mean in the cooling process? I don’t have my Bette book in front of me. But I think it’s probably so things don’t settle during cooling. I learned to place the loaf on its side during the cooling process for this reason. But, ultimately, I don’t think it matters.

Also, yes–you can pretty much use this mix in most things cup for cup. The only caveat is that yeasted things need more tweaking. You can’t just substitute the mix in a yeasted recipes–you usually need to alter the yeast amount and water amount, too.

Happy baking!

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@kaitnolan March 10, 2013 at 5:55 pm

@zaranie This one is mine: http://t.co/enPmsmAgLn

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Kristy March 4, 2013 at 3:13 pm

Thank you very much for sharing your gluten free flour mix. I have been looking for an all-purpose gluten-free flour mixture. But, I have heard that it is best to add a starch to the flour mixes. Is a starch, like potato starch, tapioca starch or corn starch, necessary in your recipes?

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Jeanne March 7, 2013 at 7:04 pm

Kristy: There is a lot of starch in the mix–tapioca starch, along with the starches in the white and sweet rice flours. This is by design. There is no need to add more starch to the mix. :)

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tiffanny wray March 3, 2013 at 5:49 pm

I would like to mention that I used your flour mix to make fried chicken and for those who are wondering it tastes EXACTLY like regular fried chicken! I was so excited to taste regular fried chicken again!

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Jeanne March 4, 2013 at 8:50 am

Tiffanny: Yay! I’m so glad! And I agree–the mix is awesome for fried foods!

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maria67 February 26, 2013 at 12:14 pm

i think i no were i went wrong with my pastry (dopey me) i didnt use brown r white rice flour for my flour mix cause i didnt have any i just used gluten free plane flour so im going to buy the proper flour and try again

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Shauna February 21, 2013 at 10:51 am

Hi!
I have recently come up with a flour blend that is somewhat similar to this (though mine has potato). I’m wondering if there is any way to remove ANY grittiness from final products. Are the rice flours to blame? And are certain rice flours less gritty than others, or is it just about how finely the flour is ground? I used rice flour I bought from Vitamin Cottage (their brand) that certainly looks like it’s finely ground, but perhaps it’s hard to tell? Also, I didn’t include brown rice flour. Why do you include that?
Thanks!!
Shauna

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Jeanne February 21, 2013 at 6:05 pm

Shauna: I think that if grittiness is bothering you, then the best thing to do is to buy flours that are ground “superfine.” Authentic Foods (authenticfoods.com) has superfine brown rice flour that you might want to check out. I include brown rice flour because all purpose wheat flour has some grittiness to it and I wanted to mimic that.

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Shauna February 21, 2013 at 6:36 pm

Thanks for the thoughts and the link! I will definitely look into the superfine flours-that sounds like it may be the ticket. It’s interesting though to hear that you found wheat flour to have grittiness, as I’ve never noticed it and I’ve made many a batch of cookies with wheat flour! I am not specifically g-free, but have friends/family that are. So I am trying to find a chocolate chip cookie recipe that is basically indistinguishable from the one I normally make with includes Unbleached, All Purpose Flour (wheat). This gritty thing is totally new to me!

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Jeanne February 21, 2013 at 6:43 pm

Shauna: All-Purpose Wheat flour has a bit of grittiness–but not a bunch. It sounds like you are definitely sensitive to the grind. In addition to checking out the flours at Authentic Foods, you can also experiment with putting your flours in a blender or a food processor and grinding them further. I’ve heard that people have done this with success (I haven’t done this, though).

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Kimberly Emerson February 18, 2013 at 7:31 pm

I would like to know if it was work just to use all brown rice flour instead of brown rice and white rice for your mix?

Thank you for your help and all your research as I am gluten free and newly potato free!

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Jeanne February 20, 2013 at 10:07 am

Kimberly: Yes, you can–but be aware that it will create a mix that is a bit more dense and will be a little bit more gritty than the normal mix (which isn’t bad, it’s just something to be aware of).

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Evangelina February 14, 2013 at 3:12 pm

Hi, I’m new to GF eating and have been reading on baking GF. I am new to all this. This is how I happened to come across your blog. I read a few posts and plan on reading more :) but I see how you usually mention this GF flour can be substituted for the wheat flour in recipes, is this the same for recipes that used white flour? I bake and used white flour but have not done much wheat flour baking. I didn’t know if there was a difference, maybe I should research this more as well. But my question is can I use this flour as a substitute for the white flour in recipes? Thank you.

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Jeanne February 14, 2013 at 9:01 pm

Evangelina: What people refer to as “white flour” is wheat flour. I think maybe what is confusing is “whole wheat flour”–which is made from the whole grain of the wheat–which is the flour that is used for many “whole grain” breads and other items. “White flour” is what people often call the all purpose wheat flour that most baked items are made of. Often is it “bleached”–hence the name “white.” Also, there is “unbleached” all purpose wheat flour, which is the same thing except not as processed. So, this mix substitutes for either bleached or unbleached all-purpose wheat flour (white flour).

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N February 14, 2013 at 2:18 am

Thank you so much for your recipe! I have yet to try it but am allergic to potatoes and so trying to go gluten free under doctor’s orders has not been easy.

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Jeanne February 14, 2013 at 7:08 am

N: You’re welcome! Happy baking!

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maria67 February 13, 2013 at 8:59 am

can you help me please i made naan bread from a wheat recipe with gluten free plane flour and it wa a massive disaster can i use this flour blend to make naan bread so i can try again

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Jeanne February 13, 2013 at 5:43 pm

Maria: Yes, you can do it–but for yeasted bread, you need to do many more tweaks than just substitute the flour. I haven’t done a recipe for this but I will soon!

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maria67 February 14, 2013 at 9:55 am

thank you the recipe i used didnt have yeast in it. it was just plane flour ill try makeing it again with your flour mix and thank you your website is amazeing and sutch a fantastic help i find myself looking on everyday to see wot else i can make

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Jeanne February 14, 2013 at 11:38 am

Maria: Ah. Make sure it has baking powder in it. If it doesn’t, it will be very hard to get them to rise like naan.

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maria67 February 15, 2013 at 9:11 am

thank you for ur help its really good of you x

maria67 February 12, 2013 at 1:11 pm

this is the best recipe for gluten free pastry i have ever tried.It rolls and feels like proper pastry when all others iv tried just crumble and wont roll i am really impressed with this one and am not going to use anything else from now on but this one thank you very much even my family who dont have to eat gluten free loved it too x

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Jeanne February 12, 2013 at 1:35 pm

Maria: Yay! I’m so glad!

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Deborah February 11, 2013 at 12:35 pm

THANK YOU THANK YOU THANK YOU!!!
I was diagnosed with gluten allergy almost two years ago. I have found a few “replacements” for baked goods- but miss baking, at least baking things that I can eat!
On top of that, I teach Home Ec! For the third year now I have gluten sensitive students…hard to teach them basic cooking/baking skills when I can’t find a good substitute. We have had several additions to the trash can in class! :0
I’ve talked to others who simply buy pre-made gf mixes—-sorry, that won’t do for me as I’m highly sensitive to corn, soy, and yeast as well! and so many gf items have corn in them. :/
I am on my way to buy these ingredients to be ready for cookies in class in two days. SOO HAPPY!! I love snickerdoodles. :)

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Jeanne February 12, 2013 at 1:40 pm

Deborah: Yay! I’m so glad! And please email me if I can be of help to you as you teach your gluten-sensitive students. I am all about good technique and am thrilled you are teaching that! Also, I too, Home Ec in junior high–I loved it!!

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Deborah February 21, 2013 at 11:03 pm

Well, the Snickerdoodles were a fantastic SUCCESS!!! Oh.my.goodness!! We tried scones in class this week…not what a scone should be but still tasty. I just saw your scone recipe and I can see some things that may help (in addition to the dough not being overworked! lol).
One question…. Can this flour “recipe” be doubled/tripled successfully?
Thanks!

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Jeanne February 24, 2013 at 1:25 pm

Deborah: Yay! I’m so glad! Also, the flour recipe can be multiplied just fine. I usually double it when I make it. Also, what scone recipe did you try?

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Danielle February 10, 2013 at 1:43 pm

I was very excited to try this since I consider myself ‘paleo plus’ (I eat rice). I made a cake with it for my daughters birthday and it really tastes like pure rice. Everyone else had such great reviews of it I’m curious if I’m just too used to wheat or if there was an ingredient error I made. The texture is great but flavor was way too ricey for me. Maybe a different flavor cake?

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Jeanne February 12, 2013 at 1:42 pm

Danielle: Well, it is mostly rice. I, personally, don’t taste the rice–it is designed to be taste-neutral. But, I did have a reader who said that she prefers the wheat flour flavor, so there are folks (like you) whose taste buds are very sensitive. I would recommend using sorghum flour in the place of the brown rice flour next time–and see how you like it.

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@laurakcurtis February 9, 2013 at 5:38 pm

@halseanderson recipe for flour. It’s the best of all I have tried: http://t.co/8j7svGbv @nelizadrew @hilarydavidson

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sandy February 8, 2013 at 11:18 pm

Question, how much healthier is this than regular flour. Is there a great or slight difference in healthly eating?

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Jeanne February 12, 2013 at 1:46 pm

Sandy: On a general scale, no more healthy than all purpose wheat flour. The only people who derive health benefits (versus pleasure benefits) from this mix are folks who cannot tolerate gluten. But otherwise, this is as healthy as white flour (i.e., not very). :)

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Madge February 7, 2013 at 9:58 am

Any thoughts about using this to make a roux?

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Jeanne February 12, 2013 at 1:50 pm

Madge: This mix works like a dream for a roux. I do it all the time. Just follow your normal recipe for roux, but substitute this mix for the flour. :)

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Ellen January 27, 2013 at 1:08 pm

Jeanne, first of all I tried your mix and I love it! Thank you so much!

I wanted to know if you have any suggestions for recipes that require cake flour? Also, can you tell me anything about coconut flour? For example, white rice flour adds crispiness, brown rice flour adds chewiness, almond flour moisture, etc. Do you know how coconut flour behaves?

Thanks!

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Jeanne January 27, 2013 at 2:48 pm

Ellen: I don’t know much about coconut flour other than it absorbs a lot of liquid–so you need to add more liquid to your recipes that contain it.

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Kandra January 23, 2013 at 3:07 pm

Oh how I wish I had found this site a month ago for the holidays! We recently went GF, and have been using Pamela’s flour mix. It worked on some, but not all of the holiday goodies.
Going to try this mix this weekend and surprise the kids with “after the holiday” holiday cookies!

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Jeanne January 23, 2013 at 7:34 pm

Kandra: Yay! Happy baking!

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Elizabeth January 18, 2013 at 10:44 am

Just wondering, would this be a good flour for pate a choux? Or, would you recommend just using sweet rice flour?

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Jeanne January 18, 2013 at 11:13 am

Elizabeth: Yes! In fact I have a recipe on the site for Crullers, which uses a choux paste. I am also going to post a recipe for gougeres, soon!

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Joyce January 12, 2013 at 1:00 am

SO glad I found you! I’m brand new to this (less than a month), but I’m a research addict. Finding a flour mix that exchanges cup for cup is a godsend since I couldn’t figure out how I was going to convince my family to go gf. This will help in my campaigne. THANKS

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Jeanne January 14, 2013 at 3:34 pm

Joyce: yay! I’m so glad I could help! Happy baking!

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Martha January 4, 2013 at 8:28 pm

Is the sweet rice flour in your recipe sweet brown or sweet white rice? Can I use brown rice for all the rices in your recipe. I love brown rice and sweet brown rice and can easily grind these in my Vitamix, BUT I am not sure how well this will go in your recipe. I am super new to gluten free. I am really excited to try your recipe!

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Jeanne January 6, 2013 at 3:54 pm

Martha: The sweet rice flour in my mix is white sweet rice flour. Also, each rice flour in the mix has a purpose. If you replace all of it with brown rice flour, you will get denser and more gritty baked items.

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Cindy December 23, 2012 at 4:48 pm

I make a muffin for my gluten-free autistic son. He is very thin. I try to fatten him up. : )

1 1/2 c brown rice flour
1 1/2 c. Tapioca flour
1 1/2 c. Almond meal
1 t. Baking soda
1 t. Baking powder
2 t. Xanthan gum
1/2 t. Sea salt

1 c. Banana (applesauce, pumpkin, etc.)
1 c. Whole milk
1 c. Whole fat Greek yogurt
1/4 c. Natural sugar (0r maple syrup)
1 t. Vanilla (or any flavor)

1 c. Chopped dates
1 c. Pecans or walnuts

2 sticks melted butter, added last.

Bake in mini muffin pans buttered at 385 degrees. Makes 48

I have made a variety of flavors. Keeping the dry ingredients the same and the wet ingredients the same measurements. One favorite is orange cranberry walnut. I use chopped fresh cranberries and orange extract and orange zest along with fresh squeezed oj. Wonderful!

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Jeanne December 24, 2012 at 6:51 pm

Cindy: Thank you for the muffin recipe! Sounds good!

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Al December 23, 2012 at 11:52 am

The Grinch of celiac almost stole our first gluten-free Christmas, but thanks to you for a wonderful gluten free flour mix, our cookie making tradition was saved. We used it my wife’s sugar cookie recipe straight up, without alterations, and they turned out great! We really appreciate all your hard work.
Merry Christmas

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Jeanne December 23, 2012 at 2:31 pm

Al: Yay! I’m so glad! Merry Christmas to you and your family!

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Elizabeth December 16, 2012 at 7:40 pm

Just wanted to let you know I tried your GF flour recipe for the
first time in two of my favorite cookie recipes – absolutely wonderful!
I’ve been baking gluten free for about 2 years now and this is
the best. Thank you so much!

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Jeanne December 18, 2012 at 10:34 am

Elizabeth: Yay! I’m so glad!! Happy baking!

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amy December 16, 2012 at 9:10 am

just wanted to say thank you for this recipe. My daughter was diagnosed with a gluten intolerance (allergy) 2 years ago and one of the things she missed most was christmas cookies. I have several recipes from my family that I make every year and tried to adapt some of them with other mixes. Yours worked the best. I used in a cut-out cookie recipe and tested it head to head with regular flour. what I love best about my grandmother’s recipe is that you can roll out the cookies paper thin (almost see through). I could not roll out the gluten free batch quite as thin (only about 1/4″) but it handled beautifully and on a taste test there was almost no difference. The cookies were just a bit drier–but I was the only one who could tell! when I used it for peanut butter kisses and toffee bars, the cookies are a bit drier and more fragile. what might work to make them a bit moister or more pliable? My daughter was thrilled with the cut-out cookies!

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Jeanne December 18, 2012 at 10:48 am

Amy: I’m so glad this worked well for you! Also, what is the cookie recipe you used? Do you want to email it to me and I will look at it to see why it turned out drier than your regular cookies? artofgfbaking@earthink.net

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Ronda December 13, 2012 at 8:21 am

Hi there, I’m super excited to try your recipe, but am wondering if I used all brown rice flour instead of the white rice flour would there be a difference? Do they do different things?
Thanks.

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Jeanne December 13, 2012 at 1:41 pm

Ronda: It’s fine to use all brown rice flour instead of the white rice flour–just be aware that the mix will be a bit more “gritty” and the baked goods will be a little more gritty, as well. Not a lot, but some people might noticed it. :) Happy baking!

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Morgan December 8, 2012 at 10:27 am

I have gluten-intolerant friends and have been doing a pile of research on recipes that could work for upcoming gatherings. I stumbled upon your site and really enjoyed reading about your journey with flours and finding your way to developing your own cup-for-cup creation. Thank you! I look forward to trying it with all kinds of recipes.

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Jeanne December 11, 2012 at 12:36 pm

Morgan: Yay! I’m so glad! Happy baking!

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Nancy December 6, 2012 at 7:02 pm

Jeanne,
I am so thrilled for your success with creating a published book! My family is new to g-f (my thanks go to Kathy Abascal of Vashon Island for putting information right in front of me that changed my Foodie paradigm for the better better better; I am living proof that not everyone has heard of g-f as an antidote to inflammation and disease).
Question: I am going to try out your flour blend and have on hand some Bob’s Red Mill Sweet Rice Flour. Is there a reason why you don’t use his version? I admire how he gave his company to his employees and support that company loyally as a result.
This is one small world after all!!!!!

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Jeanne December 6, 2012 at 9:09 pm

Nancy: I am so glad that you like my site! And I do use and recommend Bob’s sweet rice flour. But that particular flour is sometimes not carried in our stores here in Seattle (even though his other flours are), so I also give an alternative for folks who can’t find the Bob’s version.

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Michelle November 29, 2012 at 2:32 pm

I love this flour, but I have a question. I had been just measuring the flours to make your mix, but in anticipation of your book arriving in my mailbox, decided to make a big batch. I decided to do the big batch by weight. When I measured out the sweet rice flour first (to make sure I had enough) and the grams amount was at least a cup more than the measured amount. Since I’ve had such good luck with your measured mix, I decided to abandon the scale, so I don’t know if the other flours had the same problem. Any idea why this happened? I’ve only ever bought my sweet rice flour at the Asian market, so I wonder if Thai sweet rice flour is lighter somehow? I’ll probably just keep measuring, since that works well, but I am curious…

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Jeanne November 29, 2012 at 3:52 pm

Michelle: Hm. I don’t know what happened. All I can think is that the sweet rice flour was packed into the cup. But, it shouldn’t have been double the weight–that is odd. Was the flour wet by any chance? That would make it heavier. I am currently out of town on book tour, but when I get home I will do some experimenting to see if I can figure it out.

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Michelle November 29, 2012 at 4:14 pm

No, I don’t pack it into the cup. When I put the mix together, I whisk it in a big bowl, then scoop out what I need, level off the top with a clean finger and move on. When I weighed it, I poured it directly from the bag. It must be something about the flour. It is very fine and powdery, which is why I wanted to make up a big batch- such a floury mess! It’s not that big of a deal. Like I said, I get great results with measuring by volume, so I’ll just keep doing that.

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Jeanne November 29, 2012 at 7:42 pm

Michelle: ah, got it.

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Heather November 27, 2012 at 12:05 pm

Wow–today is my lucky day! I am intolerant of the bean flours, and for some reason I can really taste the potato in the potato starch. Very excited to make this mix!

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Jeanne November 29, 2012 at 3:53 pm

Heather: Yay!

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Michelle November 21, 2012 at 5:52 pm

This is the best-tasting and most cooperative flour blend I have used. Thanks! I get my brown rice from from Authentic Foods or Bob’s Red Mill in a pinch (it’s available easily here). I get my white rice flours and tapioca starch at our Asia Market, so they are usually from Thailand and have a very smooth texture.

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Jeanne November 21, 2012 at 6:24 pm

Michelle: Yay! I’m so glad!

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Megan November 19, 2012 at 7:51 pm

Thank you for this recipe! My good friend is gf and I like to make her baked goods that are good enough to eat!! I did use guar gum because I didn’t have xangthum gum(1.5 times more) and my choc chip cookies came out great! Used the nestle tollhouse recipe :)

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Jeanne November 20, 2012 at 6:38 am

Megan: Yay! I’m so glad!

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Tracey November 9, 2012 at 5:06 pm

I knew I had to try this recipe once I read this line: ” I determined that my primary goal was to make gf baked goods that tasted like they did when I made them with wheat flour.” This is precisely why I’ve avoided most of the other recipes I found for gf flour blends. I just wasn’t interested in baking cookies and cakes that tasted beany.

So far, I’ve made your pumpkin cake and pizza using this flour blend, and both have turned out better than I expected. I’ll be trying out more recipes with this all purpose gf flour, and I’m sure every one will turn out just as good!

Also, since my husband is gluten intolerant, he’s had to avoid many of his favorites like cakes and breads, but now he’s overjoyed that I discovered your site and your all purpose flour blend. He mentioned last night that I should let you know how happy and grateful we both are to you. I told him that I already did. :-)

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Jeanne November 9, 2012 at 5:08 pm

Tracey: Aw, thank you! I’m so glad! I love hearing that!!

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Karolina November 4, 2012 at 7:15 am

So sad I am not able to make this mix because your recipes look great. I found tapioca flour, sweet rice flour and white rice flour on the e-shop in my country. I couldn’t find brown rice flour. Is it possible to replace it? I am also not sure if I should use a smooth rice flour or coarsely ground flour.

Greetings from Czech Republic

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admin November 4, 2012 at 1:16 pm

Karolina: You could try grinding some brown rice and seeing how it works in flour for you. You could also replace the brown rice with sorghum, amaranth, or buckwheat flour. The smoother the flour, the better. Happy baking!

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Karolina November 7, 2012 at 7:22 am

Thank you for your quick answer. I think I will try either my own brown rice “flour” as you recommended or the buckwheat one. I am pretty sure it would be even harder to find sorghum or amaranth one.

So, for all of your recipes you recommend to you as smoother as possible? As we in middle Europe use coarse and half-coarse flour very often (for example dumplings)

Thank you for your advices. Karolina

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Jeanne November 7, 2012 at 9:32 am

Karolina: Here in the US, classic baking is done with smooth flour. So, that’s what I recommend. If you want a more whole grain feel, then use more coarse grinds of flour–it’s up to you. Happy baking!

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Karolina November 7, 2012 at 9:35 pm

I just wanted to be sure as I want to follow the recipes step by step to be sure I will be successful. Thank you very much!

Karolina November 20, 2012 at 12:10 pm

Hello Jeanne again.

Sorry to bother you but I do not know who I could ask. I was looking for the brown rice flour. I found something called: “instant wholemeal rice flour”. There is written that it is made from long-grain half-husked rice. Do you think this is it?

Thank you very much! Karolina

Linda November 3, 2012 at 11:27 pm

So glad to find your website and stumble upon your gf flour mix! However, I think I will cut down on the xanthan gum when I make a batch of your wonderful mix. I know first hand about xanthan gum… yekk! More than once I’ve actually thrown up after tasting gf baked goods that use xanthan gum. The slimey feel makes me gag even when I don’t throw up. I have a powerful gag reflex so I can’t go near stuff like xanthan gum, guar gum, fruit pectin, etc. Just wondering though, do you think fruit pectin instead of xanthan gum would be less offensive in this flour mix? Or would it not work at all?

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admin November 4, 2012 at 1:18 pm

Linda: I will admit that I don’t even notice the presence of the xanthan gum once it’s in the flour mix because it’s a relatively small amount. You can try fruit pectin and see how it works. My understanding is that it would be more like eggs than like gluten in baking. But, it doesn’t hurt to try it. :)

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Donna November 3, 2012 at 12:14 pm

Thank you for this! Will be giving your flour blend a try this weekend. I’m newly GF (4 months) and am still in the dark “sad” phase of missing my baked goods…and with the holidays fast approaching, it’s not getting any better. I’ve tried the other blends and you’re right – the “healthier” flours are too strong-tasting…I want the end result to be yummy! I’ll post back after using this, but I’m hopeful right now, which I haven’t been in a while! Thank you!!! :)

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admin November 4, 2012 at 1:21 pm

Donna: I’m so sorry you’re still in the early phase! Please know that things do get better! And there is so much stuff that we CAN eat, it’s important to concentrate on those instead of on what we can’t eat. Hang in there!

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Sarah October 23, 2012 at 6:03 am

This is simply the best flour mix I have ever used. Like every other GF baker I have tried every flour mixture known to mankind. I have learned alot. I used this mix for my favorite wheat “buttermilk pancakes” last nite for supper. OMG!!! My hubby was so pleased! Behaved like a all purpose wheat flour. I had come to believe I would never find a flour mix that I could exchange cup for cup in baking recipes. You deserve all the stars I could assign for cracking this!! Thanks!

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admin October 23, 2012 at 6:34 am

Sarah: Yay! I’m so glad!

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Rebecca October 17, 2012 at 11:33 am

Thanks for providing this detailed explanation! Having been Coeliac for 10 years, Ive read about most of these issues, but I think you have covered it in a very clear and thorough way.

I havnt had time to read through your whole blog yet, but I wonder if it would be helpful to note that some brands of baking powder (in the UK aynway) contain wheat. Ive recently had 2 friends buy Doves Farm GF mix (rice, potato, tapioca, maize and buckwheat) and make the recipe on the back of the packet but include a baking powder made with wheat flour, so I wasnt able to eat any! Very annoying when they had gone to so much effort!

I also note that you dont mention gluten free codex wheat starch. Perhaps this isnt common in the US, and because of your family issues with wheat, you didnt feel it necessary. In the UK for Coeliacs who are able to tolerate this wheat which has been processed to remove the gluten protein, I find this is the best flour because it is obviously the so close to ‘proper’ wheat. However it causes a lot of confusion among people, even the pharmacists who dispense my prescription for GF flour.
Rebecca, Scotland

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admin October 18, 2012 at 7:35 am

Rebecca: I don’t think the gf wheat starch is available in the US (at least last time I checked). I think that’s because it is currently not considered gluten-free here. But, I’m not entirely sure. I would guess that even if it was available, I wouldn’t be able to use it because of my wheat allergy. Then again, if the proteins are removed, maybe I could. I would need to explore this with my doctor if it becomes available. What do you like about it? It seems that if the protein (gluten) is removed, it would behave like other gf starches we have access to. It is the flavor that is good?

I’m so sorry about your experience with the wheat starch-containing baking powder–that is so annoying! In the US, I think most of the baking powders are gluten-free–and are labeled as such. That makes things much easier!

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Tory October 15, 2012 at 7:54 pm

I know the despair and frustration you describe SO much and you have just given me so much hope I am so extremely excited to try this! Thank you SO much!

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admin October 16, 2012 at 10:57 am

Tory: Yay! I’m so glad!! Happy baking!

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karen October 11, 2012 at 5:44 pm

My son has allergies to wheat, eggs, nuts, soy, dairy, among other stuff–(oats apparently too):( I LOVED to bake but break down in tears after hours and hours of searching for a recipe that uses flours like your mix but that I do not have to use eggs in. He loves pancakes muffins and cup cakes but it seems impossible without eggs. 1. Do you have a resource that i could use to get started GF baking with such limitations? 2. Also, do you have a recipe off the top of our head that I could use your mix and sub applesauce for the egg like I used to with wheat baking? 3. Last, he has a corn and bean allergy so i’m not 100% sure about the gums….any replacement ideas. I know….he’s a tough case:( He’s so sad about these allergies that I just want him to feel like a normal kid again with a muffin or pancake but money is tight so I cant waste money on experimenting too much. Thank you for any input!!!!!:)

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admin October 12, 2012 at 5:34 pm

Karen: I am so sorry you are encountering such difficulty finding things to make. I would recommend checking out my post about substitutions: http://www.artofglutenfreebaking.com/2012/08/lets-talk-ingredient-substitutions-with-some-substitution-recommendations/ At the end I include a list of links for sites that I recommend that contain gf baking recipes that have many of the limitations you do. It contains my recommendations for substituting for all of the ingredients you need to substitute.

Good luck, don’t get discouraged, and happy baking!!

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Hope October 2, 2012 at 1:19 pm

I’ve been noodling around looking for THE perfect baking blend and can’t wait to try this! Thanks for doing all the research for me. ;o)

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Lynnie October 2, 2012 at 12:55 am

I am Allergic to Gluten and ALL grains including Rice & Corn and also Alleric to Legumes including all Bean and chickpea flours and Guar Gum… There’s a challenge for you!! If you have any good suggestions I’m always open to hearing them!

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admin October 2, 2012 at 10:28 am

Lynnie: Oh man. I’m so sorry. I am wondering how you do with almonds? Almond flour is nice to bake with. Elana Amsterdam has two cookbooks out using almond flour–check them out!

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Joanne Swinsick September 24, 2012 at 8:16 am

Jeanne,
I’m having some trouble finding sweet rice flour, but came across a King Arthur pre mixed GF flour mix that can be shipped. it has all the same ingredients except it has cornstarch instead of sweet rice flour. If I get this, do you think it will affect the taste? My goal is to have the best tasting flour as close to wheat as possible. The ingredients on their site is listed below:

Our carefully tested blend of white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch is perfect for all of your gluten-free recipes.

Thank you,
Joanne

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admin September 24, 2012 at 3:17 pm

Joanne: Greetings! Yes, you can use the KA mix. I think it doesn’t contain xanthan gum (I can’t remember). If it doesn’t use 1/4 tsp of xanthan gum per cup of flour for your non-yeasted recipes. Yeasted recipes require a different ratio of xanthan gum. :)

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kent September 22, 2012 at 4:49 pm

We are so happy to read this about the gf flour experimenting. Since 1999 we also have been reading and baking, and experimenting with pizza crust, cinnamon rolls, and popovers. Reading here the comments about begniets makes me envious. Yes, the bean flours have limits, so we also have moved on to other flours, knowing the long hours it takes to finally get a good repeatable recipe. Like our rollable risen cinnamon buns, it took months of tough buns, but they are now as good as the “airport” versions, although they toughen up a bit after several hours out of the oven. After those and then our Napolitan pizza crust success it was several years before we tackled the popovers, and those sure took a lot of oven time – but the results are better than any popovers we have ever eaten, anywhere. This gf baking can be done very well, thanks to the efforts of so many!!

Thank you very much for this flour guidance.
Best of success and joy,
Kent

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admin September 24, 2012 at 3:19 pm

Kent: Thank you! And it sounds like you are avid bakers, too! Yay!

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Andrea September 19, 2012 at 11:54 am

What an amazing dedication. Thank you for all the great info. Can’t wait to start baking with this mix. I still have 5Kg of white flour left from the time I didn’t know how bad gluten was for health What shall I do with it? compost? :0)

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admin September 20, 2012 at 1:08 pm

Andrea: I’m glad it’s helpful!! Also, if your flour is opened, then yes–compost it. If it is in an unopened bag, you can give it away to a pal. That’s what I did when I was diagnosed. It was so freeing to get all of the gluten baking stuff out of my cupboards!!

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Lorrene September 17, 2012 at 8:56 pm

Hi Jeanne:
I have stumbled across your website after searching for the best gluten-free flour mix and am glad I found it !

I have recently been diagnosed as gluten & dairy intolerant which makes sense after years of digestive woes. I have also been told that I need to stay away from potatoes, in fact any in the nightshade family. Which absolutely kills me because I love potatoes and tomatoes.

So many of the mixes both store brands and homemade recipes, call for potato flour or starch – I was getting concerned I would have a hard time with this diet. I have two children who have severe nut allergies so I found that limits some recipes I have discovered over the web. Your post detailing your own personal trials and experiences are very helpful to a newbie.

I plan on buying the flours and trying your mix tomorrow. Thank you!

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admin September 18, 2012 at 12:43 pm

Lorrene: Yay! I’m so glad! Please let me know what you think!

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Kiyoko August 26, 2012 at 12:10 am

Hello,
I’m not wheat-intolerant, but I do think I feel better when I eat rice than when I eat wheat.

Is it possible to use brown rice flour in place of the white rice flour, and then just throw in the mochiko? I’m trying to eat more brown rice these days as I feel better on it than on white rice–too starchy. Thank you!

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admin August 26, 2012 at 11:33 am

Kiyoko: Yes, you can substitute more brown rice for the white rice. It will make the mixture a bit more gritty.

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helen August 23, 2012 at 3:37 pm

just read all your research, so happy someone has done all this for me.. my daughter has been GF for 3 years, she had Ulcerative colitis, just changed all her diet, and found out she is wheat, oats, corn ,rye and slightly rice intolerant, (OH JOY) think this flour might work,

thanks Helen

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admin August 24, 2012 at 1:53 pm

Helen: Oh, good! Please let me know how it works!

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Sarah Jane August 21, 2012 at 6:43 pm

I was super excited to try your gluten free flour mix when I noticed you said it is a substitute for wheat flour. Do you have any great tasting recommendations for white flour? I know wheat is healthier but I tend to use a blend of wheat and white flours when I cook. I’m into baking and those recipes tend to use white flour. I’m supposed to be gluten free but I like tasty food too much and continue to eat gluten items. You seem to have experimented a lot and I and my budget would love to benefit from what you have learned. Thank you in advance!

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admin August 22, 2012 at 9:34 am

Sarah Jane: I think you misunderstood. I used the term “wheat flour” to mean non-gluten-free flour. This mix mimics regular (wheat) all purpose flour–the stuff you buy in the store to bake with. I think what you thought was that it mimics “whole wheat” flour–which it does not.

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Sarah Jane October 23, 2012 at 12:59 pm

Perfect! Thank you!

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Becky August 9, 2012 at 1:13 pm

Hi Jeanne,
I have read recently that Powdered Fruit Pectin can be used in place of Xanthum Gum and is much less expensive. Have you heard of, or tried this before and what are your thoughts on it?
Thank you for all your hard work and TIME put into your research!! =)

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admin August 11, 2012 at 3:34 pm

Becky: Pectin has the binding qualities but not the elastic qualities of xanthan gum. Even though xanthan gum is expensive, you only use a tiny amount per cup of flour. So, I find that my xanthan gum takes a relatively long time to go through!

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Kate August 1, 2013 at 2:24 pm

I was also wondering something on this topic would Bob’s Red Mill Guar Gum work, its half the price here in NY. My husband I are just starting Gluten Free this week so it is good to have your expertise.

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Jeanne August 11, 2013 at 8:20 pm

Kate: yes, you can use guar gum in the place of xanthan gum, but I don’t think it works as well as xanthan gum. Take a look at my Gluten-Replacers post (under Baking Tips) for more on this topic. Also, realize that 1 package of Bob’s Red Mill xanthan gum makes something like 56 batches of my flour. :)

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Michael August 7, 2012 at 3:42 pm

Hi…I have just made a carrot cake for the first time using your flour mix and I am very pleased…ecstatic actually. It worked so much better than any other mix I’ve ever tried :o)

One question, in your commentary before the recipe you mention that 1/4 t rounded of xanthan gum to 1 cup of flour is the norm but in your recipe for the mix, it calls for 2 scant t of xanthan gum to 4 1/2 cups of all the other flours combined which seems to me would call for only a bit over 1 t of xanthan gum in the mix.

I found my cake to be a bit on the chewy side (but so much better than any other I’ve made using any other gf flour mix) so I wondered if this was a result of too much xanthan gum.

I’m so grateful to have found your site and can’t wait to try your other recipes.

Thank you so much for all your hard work on the research!
Michael

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admin August 11, 2012 at 3:38 pm

Michael: You’re right–it actually is between a 1/4 of a teaspoon and a 1/2 of a teaspoon per cup. That’s why I say a scant 2 teaspoons. I wanted to make the flour recipe as easy as possible to make. Also, if your baked goods turn out too chewy (or gummy), it might be too much xanthan gum. What cake recipe were you using?

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Georgia July 26, 2012 at 9:43 am

I just make a triple batch of your basic flour mix and made the Soft Sandwich bread which rose like a champ, but after cooling, sank about an inch. I used Fleischman’s yeast and followed all instructions.

Should it have cooked longer than the 30 minute total?

The taste was marvelous and I can’t wait to try to French baguette and pie crust recipes tonight! This site is wonderful and you are very much appreciated. Looking forward to your book in the fall.

Regards,
Georgia

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admin July 26, 2012 at 11:02 am

Georgia: The bread will sink if it rises too high during the rising time. I would recommend letting the loaf rise just barely to the top of the pan before baking. :)

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Loni July 18, 2012 at 1:13 pm

I just made your flour blend last night for the first time and haven’t tested it yet (my husband only went GF 2 weeks ago). I came across a recipe I want to try and it calls for 2 cups of gluten free all purpose flour, and 2 tsp xanthan gum. I put the xanthan gum in the all purpose flour when I made it, but that’s how much is in the entire batch of flour, so what do I do? leave it out? Or add a little bit, or add the full amount? I don’t want to add too much, but what would even happen if there was too much?

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admin July 22, 2012 at 5:35 pm

Loni: There are so many variables here. If the recipe is not yeasted, and there is no other xanthan gum in the recipe, I would just use my mix without any added xanthan gum.

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Emily July 17, 2012 at 4:11 pm

I just used this flour blend for the first time in a normal (gluten-containing) recipe as a replacement. It worked really well in this brownie recipe, which was my fave before my son was diagnosed. I’m so happy. No yucky mixes for us!

http://www.kingarthurflour.com/recipes/deep-dark-fudgy-brownies-recipe?recipe_id=R734

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Alexis July 5, 2012 at 1:57 pm

Thank you so much! Since discovering that my GF son & husband cannot tolerate corn, I have been struggling to replace the cornstarch and still have my GF baking turn out! I am so excited to make things from the research you have already done!

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admin July 6, 2012 at 6:45 pm

Alexis: Yay! I’m so glad this is helpful!

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Emily July 4, 2012 at 5:26 pm

I have a question. I just prepared a double batch of this flour blend based on weight, not volume, because the flours were so fine I was afraid to trust myself with volume measurements. However, it did seem at times like I had a whole lot more volume-wise for the weight measurement than you indicated. I guess the flours sort of compact when you put them in a measuring cup? Sorry for the ignorant question–this is literally my first time baking gluten-free other than from a mix and I am on a steep learning curve! Another question–the Indian grocer had Sorgum flour and the Asian grocer had Red Sorghum flour. Apparently Sorgum=Sorghum but is there a taste difference between the regular Sorgum and the Red Sorghum?

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admin July 5, 2012 at 12:53 am

Emily: Because the flours are lighter than wheat flour, they will “fluff” up more when you mix them. Also, the sorghum flour I use is “white sorghum” flour–I use the ones from Bob’s Red Mill or from Authentic Foods. I would recommend using the one you can find and see what happens. Also, you might want to check on the packaging to see if the sorghum flours you are buying are marked “gluten-free.” If they aren’t, there may be a potential for cross contamination with gluten. Happy baking!

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ROBBIE LUM July 4, 2012 at 2:23 pm

Aloha Jeanne,
I want to bake my own bread using your GF flour recipe as I now buy Ezekiel bread. I am also trying to follow the best I can, Blood Type ‘O’ diet. Some recipes call for potato starch and tapioca starch, can I just use ALL tapioca starch instead as potato is not good for Type ‘O’?
Also, would I be able to replace the White Rice flour with Quinoa flour in your recipe?
I look forward to hearing from you soon as I wanted to bake GF bread today since it is a Holiday.

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admin July 4, 2012 at 2:32 pm

Robbie: If a recipe calls for potato starch, you can use all tapioca starch–that should be fine. And you can use quinoa flour (or just more brown rice flour) for the white rice flour. That will make the mix more “whole grain” and more grainy, FYI. Also, please note that the regular Ezekiel bread is NOT gluten-free. Happy baking!

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Elizabeth June 30, 2012 at 2:21 am

hello, this is very good information. Will you publish a cookbook which includes all the useful information and recipes?

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admin June 30, 2012 at 11:22 am

Elizabeth: I do have a book coming out in October!! Check out there details here.

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Alison June 26, 2012 at 9:13 pm

Hi!
I am newly GF and think your website is great!
I am sure this has already been asked before, but how to i make the AP flour, self raising?
Thank you!
Alison

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admin June 27, 2012 at 10:15 am

Thanks for this question, Alison! I just put up a reply as a post!

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Kerry June 19, 2012 at 12:20 pm

Hi I attempted many awful bread and have subjected my family to all of them to the extent where they no longer will attempt anymore!
please can you send me a light weight bread receipt! My Internet connection is extremely slow! Thanks Kerry

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admin June 19, 2012 at 9:41 pm

Kerry: I have several bread recipes on the site. Go to my Recipes page and see which ones look good to you.

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Kati June 17, 2012 at 6:29 am

I’ve been playing with flours for the last three months of being gf. I’m psyched to try yours because you have the exact same philosophy as I do. I’m going to try your blend today in pancakes but I have no brown rice flour. I am going to replace the BRF with the sorghum for now because it’s all I have! But I will definitely try your exact blend once I get some more BRF. Thanks for your hard work. I three months of research, yours is the first blog I felt compelled to comment on. THANK YOU!

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admin June 18, 2012 at 11:17 am

Kati: Yay! And sorghum is what I recommend in the place of the brown rice flour as a substitution, too. Happy baking!

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Bill June 6, 2012 at 5:23 pm

Hi Jeanne,
I had a very succesful batch of waffles made with this gf flour absent the sweet rice four (made up for it with more brown & white). A great taste! The batter needs to be very thin as seperated beaten egg whites are folded in to get those nice fluffy waffles. However to accomplish this I need to double the liquid compared to wheat flour recipe.
What is the role of the sweet rice flour? I can only find this at Uwajimaya in $1.79/lb boxes and Bobs Red Mill where cheapest is $34.5/25lb ($1.38/lb).
Thanks, Bill

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admin June 7, 2012 at 8:56 am

Bill: Greetings! And I love that you are making the flour mix your own. I find that the sweet rice flour adds some binding characteristics and smoothness. But, if you substitute other flours for it, that sounds good to me!

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Rachel June 4, 2012 at 12:58 am

I found your website this morning, and have been reading it all day! I went out and got all the ingredients for your gluten-free flour mix, and am SO excited to start baking again. (It’s only been a couple of months, but I can’t even describe how much I miss it!)

One quick question for you: When measuring the various flours into the mix, as well as when adding the mix into recipes, do we pack the flour into the measuring cups? Or have it loosely measured? Each gf flour mix I have found says different things about this, and I’m not entirely sure how to measure yours.

Thank you so much for all of your dedication and hard work! It is GREATLY appreciated :)

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admin June 4, 2012 at 1:36 pm

Rachel: Greetings! I dip, tap the cup lightly on the side of the flour container (gf flours are lighter and more prone to static electricity than wheat flour) and then level with the back of a knife or a ruler. And thank you!

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Lauren June 2, 2012 at 8:02 am

Hi! I was just wondering how long this mix would last if I made it in a big batch and put it in the fridge or freezer? How do I know if it has gone bad?
Thanks!

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admin June 4, 2012 at 1:40 pm

Lauren: It would last a long time in the freezer. It would last for several months in the fridge. It lasts for a couple of months on the shelf, depending on how hot your kitchen is. You will know if it is bad because it will have a bitter taste and smell. It should have a fairly benign “floury” smell when it’s new. :)

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Bill May 31, 2012 at 11:42 am

Jeanne,
I love to make traditional boiled bagels and bread.
I noticed in one of your earlier posts you said “….adapting yeast-based recipes to gluten-free requires more tweaking than simply using a gf flour.”
Do you recommend other adjustments to your gf flour recipes to accommodate baking with yeast?
Thank you! Bill

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admin June 5, 2012 at 7:20 am

Bill: You usually need to add more yeast, more xanthan gum, and sometimes more liquid. And maybe other tweaks. I haven’t examined the process closely enough to determine if there are across the board tweaks–I’m sure there are. If you are familiar with breads, I would experiment knowing that gf flours need more oomph from more yeast. Also, you will need more xanthan gum to provide the structure.

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Mary May 29, 2012 at 5:31 pm

Thank you so much!!

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trishak May 24, 2012 at 8:56 am

Jeanne,
I am getting ready to make my first gluten free wedding cake. I am excited to try your flour as it appears that many people have had great luck with it. I wanted to know before I begin, should I mix my cakes the way I normally would in my recipes even though I am using GF flour? I have read that you need to adjust mixing techniques when using GF flour, what is your rule of thumb? Thank you!!

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teebodo May 18, 2012 at 12:31 pm

Hi, Jeanne.
Sorry if this got asked earlier but I did a quick read-through and didn’t see anything, so: why are the gram measurements for the 1 C indicated in your flour mix all different (1.25 C / 170g brown rice flour, 1.25 C /205g white rice flour, etc)? Why is that (do you use a scale to measure out your ingredients for this mix)?
Lastly, when you mix these ingredients, how do you do that — in a food processor or by hand?
Thanks, and looking forward to trying this out.

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admin May 18, 2012 at 12:44 pm

Teebodo: I include volume (cup) measurements as well as weight (gram) measurements for most of my recipes. I do this because many of my readers live outside of the US and use weight measurements instead of volume. I mostly use volume and then double check via weight to make sure the recipes are written correctly. Also, I measure all of the ingredients into a large glass jar and turn and shake it for about a minute. You could also stir it by hand or do it in a mixer or a food processor. Do what’s easiest for you–just make sure it’s well mixed! :)

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sumssums April 8, 2012 at 6:51 pm

Hi,

I’m living the paleo lifestyle and I’m very interessted in your flour mix, because I have kids and sometimes I need a replacement for wheat flour. The only thing which is not paleo style is the brown rice flour. Would there be a possibility to replace it with an other flour? Why do you use brown rice flour? Is it the taste or does it make the handling better? Could I replace it with almond flour, coconut flour? An oter starch?

Would be more than happy if you could help me.
Thanks.

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admin April 9, 2012 at 7:30 am

Sumssums: As far as I know, none of my flour mix is paleo–it’s all rice and tapioca. I think you need to research other flour mixes are listed as paleo-friendly. I’m not really an expert on paleo baking mixes, so I’m not sure what to recommend.

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sumssums April 10, 2012 at 7:03 pm

Hi Jeanne,
rice and tapioca are safe starches, so I allow them in my diet. I’m eating rice and different kinds of tubers.
Yesterday I just replaced the brown rice with almond flour and I baked the pressed butter cookis. They are fantastic. So I think, my replacement should work fine.
Thanks a lot for this flour mix :-)

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admin April 10, 2012 at 7:15 pm

Sumssums: Oh, good! I’m so glad!

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Heidi April 1, 2012 at 7:16 pm

Hi Jeanne, is there anything that I can use as a substitute for the glutenous rice flour? I can’t seem to find it my town. I don’t mind the taste of all the bean flours (in fact I love it!), and I can also get a hold of a few different flours, but not the sweet/glutenous rice!

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admin April 2, 2012 at 9:10 am

Heidi: I would use potato flour (not starch). That’s usually the best substitute. :)

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Brandi Muldoon March 28, 2012 at 11:15 am

I have one question? Do you add the xanthum gum at the time of making the mix or add it as you go. I have been reading that it goes bad really fast (who knows what that really means sometimes when a twinkie is indestructible)
Thank you so much for sharing! I just found your site and am still reading.

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admin March 28, 2012 at 5:34 pm

Brandi: I add it to the time of mixing. I haven’t heard of xanthan gum going bad. I do use my mix very quickly, but I also store my extra xanthan gum at room temperature in a kitchen cupboard. I haven’t seemed to have had any problems, but I will do more research.

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Brandi Muldoon April 7, 2012 at 9:31 am

Thank you very much for your response!!! I will be shopping and making some flour today. My babies are missing baked goods and the mixes are just to crazy expensive!
Thanks again

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admin April 7, 2012 at 10:54 am

Brandi: Yay! My pleasure!

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Brandi Muldoon May 16, 2012 at 8:47 am

I have now baked like 20 of your recipes with your flour.
OMG you are a goddess!!!
We have loved everything! Thank you soooooooo much for taking the time to share! You are my go to genius.
I think I may have told you this before but I can not say it enough!
Brandi

Linda March 27, 2012 at 9:20 am

Hi, I was just wondering about your all purpose flour used with egg replacer. I am vegan. Will it matter at all? I am new to gluten free-just learning. Thanks so much! Linda

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admin March 27, 2012 at 7:12 pm

Linda: The flour mix works as well as anything really does with egg replacers. What that means is that eggs provide a lot of structure to the baked goods in which they are used, so using a replacer will result in a flatter and more dense baked good. That’s just the way it goes with egg replacers. :)

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Steph March 16, 2012 at 9:11 am

I’m so glad you guys are having these discussions. I just went GF less than 2 weeks ago and got hit by a chocolate chip cookie craving that won’t quit, so I was searching for flour recipes (since, sadly, every chocolate GF snack I found in the store was so, so, so disappointing…). I admit to being one of those newbies that thought I needed to find a flour with flax seed or other healthy things in it. I don’t know why! I rarely bake and don’t even have much of a sweet tooth, so it’s not like I’ll be eating cookies every day. Regular flour was always good enough before, so thanks for knocking me over the head (kindly) to remind why my flour doesn’t have to be loaded with good stuff, it just has to taste good! I’m trying this flour with a cookie recipe this week – fingers crossed!!! :) :) :)

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Steph March 12, 2012 at 9:28 pm

It drives me crazy when people tell me they think gf baking tastes weird and then I find out that it’s because bean or some other strong-tasting flour was used by the baker.

I knew when I saw this that I was in good hands. Thank you for this! I had tried another GF mix from another website which had, like, eight ingredients and half of them were there to make the flour taste “healthy”. I’m in your camp. Most of the time, I eat paleo. When I want a baked good, I don’t want gluten, and I don’t want it to taste like a health food product. I want it to taste good! You have made it possible for me to enjoy the occasional treat of my homemade cornbread without exposing myself to gluten. Thanks!

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admin March 14, 2012 at 4:24 pm

Steph: Yay! I’m so glad!

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Kathy March 12, 2012 at 12:24 pm

I am very eager to try this. My first venture will be a pizza!

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admin March 12, 2012 at 12:37 pm

Kathy: I’m glad this looks appealing to you! But realize that adapting yeast-based recipes to gluten-free requires more tweaking than simply using a gf flour. I would recommend trying the recipe on this site to get a sense for how the dough should behave! Happy baking!

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Michele March 8, 2012 at 6:26 pm

Jeanne,
Thanks so much for your prompt response. I will take my behind to the store and get the brown rice flour. And now for another question… re your gf French cruller recipe: I followed the recipe, doubling the white rice flour in place of the brown, and it was a gf revelation… deelish! However, I tried to make some more from the remaining batter a few hours later, and the result was nothing like the first batches, soggy and not crisp at all. Is this a batter that just doesn’t sit well? Should I have refrigerated it even for two hours? My experience with pate a choux is that it’s good even the next day. Where did I go wrong? Gratefully, M

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admin March 12, 2012 at 12:12 pm

Michele: Hm. I’m not sure what happened. If it was only a few hours later, it should have been OK. One thing I’m wondering is if the few-hours-old batter absorbed the liquid in a way that required a longer frying time. Pate au choux batter works best when it is a bit “dry” which is what it is when you first make it. If you make it this way again, I would recommend frying it for a bit longer than the newly made batter. Also, if you do refrigerate it, be sure to bring it to room temperature before using it.

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Michele March 7, 2012 at 10:36 pm

Hi Jeanne,
I stumbled on this site doing gf research and boy am I grateful! I am so excited to try your gf AP flour mix, but just one question: Can I double the white rice flour in place of the brown rice flour? I’m just trying to streamline and use what I have, and not make one more of my seemingly endless trips to the store. Thank you so much for your effort and generosity! M

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admin March 8, 2012 at 8:19 am

Michele: Yes, you can. But be aware that the brown rice does bring with it some qualities that make the mix feel and taste like AP wheat flour. I would recommend using it if you have the option. :)

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Cocoa May 7, 2012 at 4:14 pm

Do you mind elaborating on those qualities? It’s not easy for me to get brown rice flour and I was wondering if I could just use all white rice flour and maybe add in some other ingredients to mimic what’s missing. I love your blog btw, only just discovered it and am thrilled to see you don’t use any of the flours I can’t use.

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admin May 9, 2012 at 8:43 pm

Cocoa: During my research, I learned that all-purpose wheat flour is 80% starches and 20% protein and gums. And there is also a bit of a grain to it, which is where the brown rice comes in. You can certainly use all white rice flour, but I don’t think it is optimal. Don’t forget that you can order brown rice (and all of the other flours) online! Also, I’m so glad the blog is helpful for you!

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Alexandra February 27, 2012 at 1:56 pm

Hi!

I so agree with you with all those cakes/breads tasteless or with an horrible taste. It’s like when you are vegetarian (I am), you are obviously on diet and eating green leaves without oil ;-) Well same goes for people who are on a GF diet! We all deserve the right to have taste in our plates ;-)
I would like to thank you for the great effort you made on this research. My friend is on a GF diet and she doesn’t know how to eat/cook/bake as her whole world crumbled. As I love to cook I am always looking for dishes and desserts for her to eat and I’m so glad I found your website. I will give it a try but it sounds promising.

As well in France, this GF is not as important as in UK or US but it should and it’s good to see that we could educate a lot of people to offer GF bread or cakes and so on as well (but they need to be baked and store in a different place as contamination is easily done I read)

Thanks a lot for this

Alexandra

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admin February 27, 2012 at 2:52 pm

Alexandra: I’m so glad this is helpful for you!

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Molly February 12, 2012 at 5:13 pm

Is there any way to substitute out the tapioca starch? My boyfriend and I are very sensitive to the taste (some kind of awful metallic grossness).

Thanks,
Molly

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admin February 13, 2012 at 12:33 pm

Molly: yes, you can substitute potato starch (not potato flour–they are two different things). Also, you might want to investigate tapioca starches from difference companies. I hear that people often find ones they like. I am not clear what the situation is with tapioca starch. I am beginning to think that it somehow goes bad. I run across bad tasting ts every so often. It’s strange.

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Melissa February 10, 2012 at 8:14 am

This website is awesome! I have a GF friend and I needed someone to help me eat the delicious things a make so this is perfect. I have mixed together a batch of your AP GF flour. I have 2 specific questions, the recipe I’m using calls for 2 c regular flour, 1 tsp baking SODA, 5 eggs.
I’m subbing the GF flour here. Would you go ahead and add that amount of soda? And would you add baking POWDER even though it doesn’t call for it? Thank you!

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admin February 13, 2012 at 12:40 pm

Melissa: I would add a teaspoon of baking powder to the recipe. Baking soda usually isn’t enough all by itself to rise cakes and breads–although the large number of eggs will help it rise. So keep the soda and add powder. Let me know how it goes.

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Kendra January 30, 2012 at 6:55 pm

Ps
My concern is price. My local asian food store ( whhich is huge!!!) carries white rice flour for 77 cents per lb
glutinous white rice flour for 69 cents per lb
and tapioca starch for 70 cents per lb. Averaged out it is much much cheaper than bob’s. but i can not find an i expensive brown rice flour.

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admin January 31, 2012 at 9:52 am

Kendra: Unfortunately, gluten-free flours are more expensive. That is mainly because they are considered unusual and so are not made on a large scale. I do think this will change at some point, but for now–we just have to budget carefully. Sigh.

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Kendra January 30, 2012 at 6:51 pm

SInce going back to baking and now baking my own gf breads I have discovered I need a stand mixer. I will be buyig a kitchenaid pro 6000this weekend and noticed it has a grain mill attachemnt.
My questions are as follows: Have you ever ground your own brown rice flour?
Is brown rice flour really just ground up brown rice?
Do you know if there is a particular variety of brown rice i should buy for grinding or should I just call the whole thing off and stick with store bought brown rice flour.
Thx

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Tara January 29, 2012 at 5:51 am

Hi!

I came across your blog when I was trying to see if I could replace all-purpose flour for a combo of gluten-free flour + xanthan gum. I have a cookbook that is completely gluten-free. I bought it because it also is allergy-free! My daughter is allergic to milk, eggs & possibly peanuts. Baking can be a little tricky. So, even though she doesn’t have celiac dz I bought this book because it was so highly recommended for people with food allergies (on Amazon).

Do you think I could substitute all-purpose flour for the gluten-free flour & xanthan gum in baking recipes? Would it just be a 1:1 replacement?

Thanks so much!!!

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admin January 30, 2012 at 10:36 am

Tara: Let’s see. Are you asking if you can substitute all-purpose wheat flour in the place of my mix for my recipes? If so, the answer is yes–except for the yeasted recipes. Yeasted recipes are quite different. Happy baking!

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Rebecca January 27, 2012 at 11:38 am

When you say scant… are we talking more along the lines of 1 & 3/4? I noted that a commenter may have had adverse results from too much xanthan gum.
I am new to Gluten-Free and am craving chocolate chip cookies… I just want to be sure I have this right. Thanks for the help.
I also found your blog through Tartelette, and am SO glad that I did.

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admin January 27, 2012 at 11:47 am

Rebecca: I mean just barely 2 tsp. But, with this tiny measurement, it doesn’t matter that much. Too much xanthan gum is more like 1 tsp per cup of flour. That’s where you would start noticing the problems. And welcome!!

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Laura January 27, 2012 at 6:35 am

I can’t believe I had forgotten your blog! I have been gluten free for a year and as a pastry chef I have been struggling and almost given up enjoying some recipes I loved. I hate the bean taste of many flowers, and didn’t have the time or patience to research, this is perfect, thanks!

I am going to try this mix asap! I am glad Helene of Tartelette posted about your mix.

I am your follower now! Thanks!

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admin January 27, 2012 at 10:51 am

Laura: Yay! And I love Helene!!

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Kendra January 16, 2012 at 2:28 pm

I love yor flour bland. I have been using it for about 2-3 weeks now and it has turned out beautifully in everything I have done. Especially my beignets. They puffed. I made the changes you suggested addidn extra baking powder and egg and ta-da! it was magis. Also quick tip I used plastic wrap over the dough to roll it out since it was now more sticky. My kids are bak to enjoying pancakes or beignets for weekend breakfasts. Thank you soooo much !!!!!

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admin January 17, 2012 at 1:02 pm

Kendra:Ooo, your beignets sounds awesome! Thanks for letting me know of your success with the flour blend–yay! So happy to help!

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Dawn January 10, 2012 at 2:10 pm

Hi Jeanne,
Thanks for your reply. No, both the shortbread and the sables are a style of cookie that get’s rolled into a log and refrigerated for a minimum of 2 hours, then sliced and quickly thrown into the oven (and I refrigerate all my cookies before baking regardless). Also as mentioned I baked them side by side with the wheat flour recipe, so put the ingredients in at the same time. No difference. They both flattened and looked kind of bubbly. Hmmm. Well, I appreciate your taking the time to answer. I guess I’ll try again. If they do need to be tweaked, is there one ingredient you would suggest I add more to the mix? Or maybe I’ll just try adding more of the total flour. Also I was wondering how you mix your flour. I sifted mine like 4 times just to make sure the ingredients got all incorporated evenly (2 tsp of xanthan gum isn’t very much), but you don’t mention anything like that in your post. Do you follow any special method? Best, Dawn

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admin January 10, 2012 at 6:00 pm

Dawn: Hm. That’s so weird. When I get a chance (heh), I will try those recipes. I mix my flour by shaking and turning the container. I want to make sure I get everything mixed up well. But, I have also mixed it with a spoon with no problem. Shoot. Try again and let me know what happens.

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angela@spinachtiger January 8, 2012 at 8:01 pm

Just tonight I was at Whole Foods and noticed they have brown rice flour in their bins and I thought maybe I should try to do something. I’ve been wanting to try gluten free baking not because I need to, but because I want to experiment. I enjoyed reading this post. Every word to see the process you went through. I’m with you on it all tasting good and being like baked goods we grew up on. Thanks for all your hard work.

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admin January 9, 2012 at 1:11 pm

Angela: Thanks for stopping by!

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Dawn January 7, 2012 at 12:29 pm

Hi Jeanne,
I was really excited to find this recipe. I have tried it now in 3 of my staple cookie recipes and only had success with one of them. Since you indicated that it could be substituted for “most” recipes I was wondering if you could give me your thoughts on this? The recipe that it worked in was from Cooks Illustrated, their peanut butter cookie. The two that didn’t work were a Chocolate Sable by Pierre Herme http://www.nytimes.com/2004/11/07/style/tmagazine/sable_recipe2.html?_r=1&scp=1&sq=pierre%20herme%20sable&st=cse, and my favorite Espresso Shortbread recipe from Fine Cooking. The Sable and Shortbread both flattened in the oven and came out looking like little flat rocks and the texture was not much better. Do you know why this happened? I would love to be able to bake using this flour, what should I do differently?
(Also: It should be noted that since I was baking at the holidays and needed the cookies to take to parties I baked batches using this flour and wheat flour side by side just in case they didn’t come out… the wheat flour recipes all came out perfectly so I know it wasn’t my mistake with other ingredients). Any thoughts you might have regarding this would be greatly appreciated.

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admin January 8, 2012 at 5:55 pm

Dawn: Hm, I looked at the Pierre Herme recipe and that should have come out. The cookies should not have been like flat rocks. I am thinking that something must have been done differently to make them come out weird. If the butter was too warm when they went into the oven, then the cookies will come out flatter. But, they shouldn’t come out like rocks. I don’t know what to tell you other than to try it again. :)

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Momo October 1, 2012 at 7:52 am

Hi Dawn and Jeanne,

First of all, thank you Jeanne for the story and the excellent mix. I am new to GF baking and despite all the anxiety associated the carrot cake I made last night turned out perfectly. I really appreciate your sharing of your expertise and your openness to answering every single comment!

As for the sable and shortbread cookie, I do have some thoughts as I do bake quite a lot.

The word “sables” is another name for shortbread. The “short” in shortbread refers to the ingredients and process for making it – it misses leavening and the butter is typically cut into the flour to *avoid* the creation of gluten, so that the result is a crumbly sandy texture.

In the New York Times recipe, it calls for using a paddle mixer to mix the butter with the flour. While personally I don’t recommend this method for short and sable (sandy) cookies, because with wheat flours you’d still get a tough cookie, many recipes (including Martha Stewart) tells you to do this.

However in traditional French baking, if you are making a sable, typically the recipe will ask you to use a pastry cutter or two knives, and that is my preferred method for wheat baking so that you don’t create gluten and the end result is the lightest crumblyiest cookie.

Now, as I said I am just starting out in GF, I do have a theory about the sables and shortbread. If you are using Jeanne’s flour mix, there is xanthan gum which is a gluten replacer. But because sables and shortbread don’t need gluten, I would suggest trying a different flour mix, with only brown rice and white rice flours, mochiko, and ground almonds. I think it’s the gluten replacer that is making your sables and shortbread like rocks. (because if you use a beater in a wheat flour sable/shortbread recipe and beat for too long – causing gluten formation – your sables and shortbreads will turn out rock hard).

Hope this helps and happy baking!

Momo

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admin October 2, 2012 at 10:43 am

Momo: Thanks for your ideas. I can’t find the other comment you’re replying to. But I will say that using too much xanthan gum would create a tough cookie. The other person can experiment using my mix and just not adding the xanthan gum. But I have to say, I make shortbread all the time with the mix–and they are fine.

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Lese January 5, 2012 at 6:48 pm

Hi Jeanne!
The Rice flour at my local Asian store, has rice and water as ingredients. Also the Glutinous rice flour has glutinous rice flour and water as it’s ingredients. would these be the flours to use or should I look for something that does not contain water as an ingredient? The rice flour comes in a transparent pack with red lettering and the glutinous rice flour has green lettering on a transparent packet, I believe they are Thai.
here’s the glutinous rice flour
javascript:popupWindow(‘http://grocerythai.com/erawan-glutinous-rice-flour-16oz-pi-141.html?osCsid=9e0bd47500785c7abbc47303e3848fd2′)

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admin January 6, 2012 at 9:20 am

Lese: If the package says “glutinous rice flour” then I assume that’s what it is. :) Also, unless they are wet (which I can’t imagine they would be if they are called “flour,” they should be fine. I’m guessing that the water part is due to some part of the processing. They should be dry like wheat flour.

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Irene November 13, 2012 at 6:45 pm

Great site, still taking my time and reading through everything. A note about rice flours at Asian markets in clear plastic bags: there are 2 different processes for making Asian flours, the dry method (milled dry rice) and wet method (milled soaked rice and then dried and packaged). Dry rice vs. wet rice flour has their own uses, especially in Asian pastry recipes. For non-Asian baking, it may be best to stick with dry rice flour or use less liquid. Good luck.

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Jeanne November 14, 2012 at 10:16 am

Irene: Interesting information! Thank you! I had no idea. I will do some research on how these react in Western baking. Thanks!

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Jan December 30, 2011 at 7:28 pm

I love you!!!! This is incredible flour. My 31 yr old daughter had to go gluten free last year and with her sweet tooth it breaks my heart to listen to her ‘settle’ by saying…”It’s not great, but it will do.” I found your gf flour recipe yesterday and was thrilled to find all the ingredients in our small rural area. I made a family banana bread recipe and substituted your flour mix… DELISH!!! You would never know it is gf! I also made a carrot cake and it to tastes remarkable!!! I can’t wait for her to try them tomorrow…. THANK YOU!!!!!!!!!!!!

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admin December 31, 2011 at 12:45 pm

Jan: Oh, I’m so glad!! Yay!

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Stephanie December 27, 2011 at 9:08 am

I also avoid corn and nightshades, so no cornstarch or potato starch for me. I’ve experimented with making a mix of white rice flour, sweet rice flour and tapioca, but definately want to try your mix with Brown Rice Flour. You mention Bob’s Red Mill and Authentic Foods as sources for flour. Regarding the Brown Rice Flour, do you recommend the Superfine BRF or will standard BRF be okay? Thanks so much!

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admin December 27, 2011 at 12:59 pm

Stephanie: I think superfine is what folks like best. But, the grind on both Bob’s RM and Authentic Foods brown rice flour is fine for me. Happy baking!

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Robyn December 13, 2011 at 9:21 am

I think I must have done something wrong! I made the mix and tried the sandwhich bread recipe. The bread was pretty but totally tasteless and well weird. It was slimy and wouldn’t toast. I mean it really wouldn’t toast. So, I’m think I may have added too much of something. I’m just not sure what it was. Since, it was slimy I’m thinking it had to be a starch. I’m wondering if I added a protein, like almond flour if it would make a difference? I made a large jar of the mix so the whole thing is messed up!

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admin December 13, 2011 at 2:35 pm

Robyn: Hm. I would recommend trying this recipe again. I’m wondering if you added too much xanthan gum. That would make it slimy. I wouldn’t start adding other stuff until you have tried again. Other folks have had success with this recipe (and I make it a lot), so it’s a tried and true. Make it again and let me know how it goes!

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Jules November 19, 2011 at 8:51 pm

My hubby has been on a GF diet for over a year, but would cheat just to get some treats every once in a while that tasted decent. When I saw Recipe Girl’s GF Pumpkin Cornbread this week, I was so excited to hear that she was able to fool others by using your GF mix. I’ve had various GF flours on hand (that I’ve been too intimidated to do anything with) so I decided to make up a batch of your flour today and make the hubby some coconut chocolate chip cookies. We tried them out today and I was doing a happy dance that they tasted like REAL cookies. He will no longer have to be “bad” to enjoy something delicious. I am looking forward to baking for him more often and trying this in other recipes as well. Even my two picky kids have gone back for more of “dad’s cookies” this evening. THANK YOU for sharing what you have learned so that others may live a more fuller life! I will definitely be looking at more things on your site to see what else you have learned.

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admin November 19, 2011 at 9:14 pm

Jules: Oh I’m so glad! Yay! thanks for letting me know.

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Jennifer Hutchison November 17, 2011 at 9:20 am

Thank you so much Jeanne for your direction. I am going to try Biscotti next and will let you know how it tastes with your suggested flour blend. We will follow your blog from now on, enjoy it so much.

Jennifer and her gratefully satiated family.

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Jennifer Hutchison November 16, 2011 at 9:50 am

One more final comment Jeanne,

Your blend consists of some portion of brown rice flour. You can assure your followers that this indeed is a healthy ingredient – and one need not feel compelled to add bean flour, or other flours, to ensure a healthy blend – this one has some element of ‘healthy’ already included.

Jennifer H

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admin November 16, 2011 at 9:52 am

Jennifer: You are so right!

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Jennifer Hutchison November 16, 2011 at 9:44 am

Hi Jeanne,

One more thing….can you explain in more detail for me , this paragraph?

“Please note that when I refer to a gf “flour mix” in my recipes I mean one that is designed to be used as a cup-for-cup substitute for wheat flour. I do not mean a pancake mix or a baking mix that includes other ingredients like baking powder, soda, vanilla, or salt. These types of mixes will not work well when you’re baking from scratch and using a recipe that calls for “flour.”

Thank you. Jennifer H

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admin November 16, 2011 at 9:55 am

Jennifer: I once had a reader use a gf pancake mix (that contained baking soda, vanilla flavoring, and salt) as the flour in a recipe and then complain that the recipe didn’t work. So, I wanted to be clear that flour meant flour–not a mix for something else.

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Jennifer Hutchison November 16, 2011 at 9:32 am

Hi Jeanne,

Really enjoyed reading this article. I am an avid gf baker with two celiacs in the family (not me) and seven years later, still learning new things all the time. With Christmas coming, I am making my list of baking ingredients and realize that I am weary of constantly adjusting recipes and experimenting with flours. I will try your well-researched blend and see how it works in our favourite recipes. I have a few questions for you.

How do you recommend I proceed when a recipe calls for a gf flour blend and it is assumed that the blend contains the usually essential x.gum, b.powder, b.soda and salt? What is your rule for adding these to a recipe which does not explicitly prescribe these as it is assumed it is already included in the gf flour blend? Yesterday I made sour cream blueberry muffins following the recommendations on glutenfreegoddess.com. See below.

“I used my trusty Pamela’s Ultimate Baking Mix for the basic flour mix in this recipe, but you can use any gluten-free baking mix you prefer. Just make sure it’s got some leavening in it, and a touch of xanthan or guar gum (think pancake mix). The leavening in Pamela’s Ultimate Baking Mix is equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup of flour mix.” Does this sound reasonable, in your experience?

And then I read Bob’s Red Mill’s suggestions for quantities of X. Gum (on the back of his all-purpose baking flour), and I have followed these suggestions when the recipe leaves it out. Does this make good sense to you?

I rarely have disasters anymore but I am tired of trying different blends, either homemade or commercially produced – (too $$$) and now finally I want the convenience of making a large g0-to batch of a gf blend. And I also stared with Betty’s Gluten-free Gourmet and finally gave the book away about a year ago, primarily because I just didn’t like the gf ap-flour blends, they tasted way too heavy and bean-y and so I moved on. (I do, however, use Quinoa flour while I bake my way through “Quinoa 365″ and feel good about this ‘healthy’ option, although it will never be the only one I use of course.)

What, based on your extensive experience, would you recommend to me as my rule of thumb to follow in my baking journey? I generally bake muffins, cookies, loaves and scones – food for a busy family who need yummy, satisfying and homemade baking which is not complicated to prepare. I use the internet a lot now for recipes, and the recipes vary drastically. Why can’t all gf recipes just be like regular recipes? If a regular recipe calls for flour, then one just adds flour. Then it may call for b powder, or some salt, or whatever. This is straight forward and involves no calculations. But noooooooooo…..gf baking is anything but straightforward, and I am no amateur. Grrrrrr

I have never written to a blog before but when I sat down to get the to bottom of finding the best-ever-all-purpose-gf-flour blend, your thoughts so closely echoed mine that I am now compelled to ask for your help.

Thank you very much for your consideration and time. I appreciate your expertise.

Jennifer Hutchison

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admin November 16, 2011 at 10:08 am

Jennifer: to be honest, my answer would be to not use a recipe that assumes the flour blend contains things like salt, baking powder, baking soda, etc. I would steer towards recipes that call for just plain “flour” and then add the other stuff as needed by that recipe. Treat gf baking as you would wheat baking–use the flour as its own ingredient. Also, your questions actually need pages and pages to answer well, but following are a few thoughts:

Recipes vary drastically because the developers vary drastically. And each one has different levels of experience and different expectations. I would recommend using your own wheat recipes and adapt them to gf. You can check them against my recipes to see if they have the right mix of ingredients. The main thing I have found is that cakes and muffins need extra baking powder to rise well. The only thing I would say is to not try to adapt yeasted recipes, yet. They are a whole other bird from adapting the other recipes because you don’t need to knead them–you mix them like cake.

I hope this is helpful!

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Nicki November 10, 2011 at 5:13 pm

Thank you do much for this blog. I have been struggling with wanting to be a better baker, and have felt clueless since I entered the blogging world. I thought I would replace my good old unhealthy all purpose mix with a sorghum mix. Oh my did that go wrong!! I am embarrassed to say, but my poor kids ate it anyway. Thank you for putting it in purspective. I am going to have to try your mix.
Nicki

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admin November 13, 2011 at 12:31 pm

Nicki: Oh, I’m so glad the blog is helpful for you! And yes, I think the concept of making your flour mix “healthy” just confuses folks about gf baking and, I think, turns people off of baking altogether. Which makes me sad. Try the mix and let me know what you think!

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Alima Friar November 10, 2011 at 11:30 am

Do I need to adjust your flour mix and/or baking recipes for high altitude…7,100 ft. and high desert.

Thanx

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admin November 10, 2011 at 11:39 am

Hi Alima: I’m not super experienced with high altitude baking. But, I have readers who have reported back that gluten-free baking is actually easier at high altitude. GF baked goods have a hard time rising due to the lack of elasticity. Taking a bit of the pressure off, which is what happens at altitude, makes things rise higher and faster. I would use the recipes as is, but alter the rising/baking time to your needs. I think things will take less time to rise. And maybe less time to bake. Also, please report back to me, if you can–would love to hear how things are going!

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Faythe November 8, 2011 at 5:06 pm

YES! I soooo agree. I’ve had much the same thoughts and feelings about gluten-free flour blends. Years ago, I tried several famous brands before branching out to create my own gluten-free mixes in my own kitchen. Gluten-free baking is not all there is to gluten-free living. It bothers me that so many people get scared off from creating their own flour blends, being told that they won’t be getting much nutrition if they use a mix that doesn’t include “more nutrient rich” flours like bean, quinoa and teff. I totally agree. The mix I created for my kitchen is made of rice flour, sweet rice flour, potato starch and tapioca starch. As far as nutrition goes, isn’t that what fruits, veggies and meats – if you eat meat – are for? :)

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admin November 9, 2011 at 7:21 am

Faythe! Exactly! I don’t eat brownies for my health! :) And I agree–I am not sure why people make such a big deal out of adding “nutritious” flours to their GF blends when they would never bat an eye at using normal all-purpose flour if they could use it. You’re right–it does scare newbies away from the whole enterprise. Which makes me sad. Baking for everyone!!

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KG November 6, 2011 at 6:31 pm

This is amazing! Can this be made in bulk and stored? Must it be refrigerated or can it be stored in an air tight container? Do you typically make the mixture to order or prepare in advance? If this is confusing: can I double or triple the measurements and store it?

Thanks again.

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admin November 7, 2011 at 8:00 am

KG: Yes, you can double or triple the recipe. That’s what I do! And it should be stored in a cool place. If you aren’t going to use what you make within about a month or so, I would store it in the fridge/freezer. The oils in the brown rice flour can go rancid if left out at room temperature for too long. Happy baking!

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claire hutchinson October 22, 2011 at 4:55 am

Hi I look forward to trying some of your recipes – have had tummy troubles for years and happened upon an article on gluten intolerance and magically my tummy problems improved (although docs say I am not coelliac). I have also been diabetic for 27 yrs and wondered if you have any recipes that incorporate a sugar free diet. Great to know there are people out there that are prepared to give up their time to help others. Thank you. Claire = UK

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admin October 24, 2011 at 8:37 am

Claire: I mostly have baking recipes here on the site–which usually include sugar or honey. I haven’t done much experimenting with sugar-free baking. You could experiment with my recipes using your own sugar-substitute. That’s usually what I recommend for folks. Thanks for stopping by!

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michael October 9, 2011 at 6:49 pm

Thanks for posting a gluten-free baking mix recipe. I will give this one a try!!!

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Tina October 8, 2011 at 8:21 am

Jeanne, I just found this site this morning and am really excited to try your flour mix. I’ve been trying to bake gluten free for the last three years and have also been very frustrated with having to use so many different flours for one recipe. Thank you so much for all your research and work you have put into this.

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admin October 8, 2011 at 6:25 pm

Tina: You’re welcome! Happy baking!

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Sandi October 3, 2011 at 5:39 pm

Jeanne, just found your website (with the help from a very dear friend) and I was interested in trying the flour mix for use in a pie crust. I’ve got Bob’s Red Mill Sweet White Rice flour on hand. Is that the same as the sweet rice flour in your ingredient list?

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admin October 5, 2011 at 8:11 am

Sandi: Yes, it is the same thing! :)

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Simona September 20, 2011 at 8:35 am

I am glad I found your blog !!!
I stopped baking for years, because I could not figure out how to recreate the taste of my German pastries without the wheat flour.
I think I will try again :), this time with your mix.

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admin September 22, 2011 at 8:42 am

Simona: Yay! I am so glad!

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LS July 26, 2011 at 2:50 pm

I just found this wonderful information – thank you for all the testing you did to find a great tasting blend. i do have a question, I have read that to convert a recipe to GF, you should increase the baking soda, and possible the liquid. Do you have a rule of thumb for that?

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admin July 26, 2011 at 8:06 pm

LS: the main things I look for are: 1) baking powder and eggs. If there isn’t baking powder, or much baking powder, I add more. And if there isn’t at least 1 egg per cup of flour, add more eggs.

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Susan Parilis June 14, 2011 at 5:33 pm

Good to know. Thank you.

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Sue June 12, 2011 at 6:08 pm

I am also a baker and I just went GF about 3 months ago and have been really confused about GF baking. Thanks for clearing up a lot of confusion for me. I was so confused and frustrated by GF bakers who promoted their “healthy” flour mixes as having more nutrition than other mixes. As if anyone who bakes a non-GF cookie is ever worried about that! I recently bought Bette Hagman’s book (the one that you referenced above) and I’m wondering if I can make her recipes using your flour mix (thank you for warning me off of hers).

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admin June 13, 2011 at 10:55 am

Sue: her recipes are still pretty good. And my flour mix would be fine with them. One thing about Hagman is that she had a heart condition, so she was always looking for things that reduced the fat content of her baking. Just be aware of that when you use her recipes.

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rwect March 27, 2011 at 11:22 pm

Well i’ve been asking around the stores for mochiko rice flour and nobody knew what i was talking about, so i googled, and here it’s called glutinous rice flour. (of which i cannot buy from our local stores :(, i did find it online at an asian grocer, so i ordered it and soooo cheap! so i’m excited to finally try your flour recipe…

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Richard February 15, 2011 at 2:23 pm

Hi Jeanne,

This looks to be GF flour mix of my dreams as I am intolerant to both corn and potato.

I am going to mix the flours this evening and see how it comes out. I’m also looking forward to trying all your recipes.

The first are the Crazy Cakes.

I’ll let you know how they come out.

Cheers!
-Richard from Sydney, Australia

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admin February 15, 2011 at 2:46 pm

Richard: Yay! You’ll have to let me know what you think!

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gi July 29, 2012 at 6:51 pm

Hello Jeanne, I am also intolerant to corn and potato and also soy – so it has been a nightmare not to be able to find any gluten free bakery that also fits my other intolerances. I am so glad I found your site!! :) I just ordered the sweet rice flour and looking forward to baking again.

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admin July 30, 2012 at 12:24 pm

Gi: I’m so glad that this is helpful! Yay!

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Gail Rounds February 9, 2011 at 2:21 pm

I am 63 years old, & very new to this celiac thing, and wondering f there is a difference between wheat and soy wheat. I am wondering if I can still use the pkg. with the soy wheat in it.

Thanx

Gail

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admin February 9, 2011 at 2:47 pm

Gail: I’ve never heard of soy wheat. I’m wondering if the label is listing allergens and forgot to put commas between the two allergens? It should probably read: Contains: Soy, Wheat. That’s my best guess! Thanks for visiting!

Edited to add: Gail: I just looked up Soy Wheat on Google and there is such a thing! It’s a combo of soy and wheat–so it still has gluten. Gah. Why would they create such a thing?? Don’t eat it!!

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Chris January 22, 2011 at 1:00 pm

Thank you for sharing the story on how you came up with your all purpose gluten free flour. Can’t wait to start baking with it.

I usually replace xanthan with gar gum. What has been your experience with doing that?

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admin January 22, 2011 at 1:05 pm

Chris: I’m embarrassed to say that I did that once a long time ago and I don’t remember how it worked. I’m assuming it’s OK. I would go ahead and do it and see what happens. I need to do more experiments with guar gum. I’m a dork. Your note reminds me to do that ASAP!! Let me know how it goes!

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Nannette December 30, 2010 at 8:45 pm

Um, will I have adverse effects if I accidentally grabbed tapioca starch instead of tapioca flour?

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admin December 30, 2010 at 9:14 pm

Nanette: No! Tapioca starch and tapioca flour are the same thing!! No worries!

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anna mangus December 18, 2010 at 9:32 pm

you’re a genius! you’ve made this so amazingly simple, and i love that it is consistent with your recipes. plus you know i just ooze love for you and your craft!

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admin December 19, 2010 at 10:12 am

Anna: Ah, thank you!! And I love to bake for you!!

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Donna November 19, 2010 at 8:41 am

Thank you SO much for doing all this research! I have a freezer absolutely FULL of so many different flours that will never be used (since they taste so gawd awful!!!) and this is the first mix that seems to be a perfect substitution for wheat flour.

And thank you also for bringing up the “healthy” discussion. This reminds me of the 70’s when I was all into ‘natural’ foods and tried making a banana birthday cake with whole wheat flour and honey. It was so bad, nobody ate it…blech!

I look forward to experimenting a LOT with your mix. :-)

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admin November 19, 2010 at 10:27 am

Donna: I’m so glad!! Let me know how your experiments go!

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Mike Avery March 30, 2012 at 1:53 pm

I suspect it’s not relevant at this web site, but there is no reason you can’t make a tasty cake using whole wheat flour and honey. If you substitute whole wheat for white flour, especially cake flour, and do nothing else to the recipe the result will be sadness. Whole grain flours are thirstier than refined ones, so you need to use a considerably greater amount of water.

As you see here, you have to learn to use the ingredients. The problem in your cake wasn’t the flour, but more that you hadn’t yet learned to use the flour.

-Mike

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Angela October 26, 2010 at 3:48 pm

Thank you so much!! This flour mix is perfect and my whole family thanks you (they have been holding their breath while I re-learn to bake GF)!

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admin October 26, 2010 at 4:42 pm

Angela: Oh, I’m so glad!! Thanks for letting me know!

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Tina September 27, 2010 at 5:02 pm

I love this all purpose flour mix! Thanks for doing so much research into finding the perfect blend. :) It’s fabulous!

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Jeanne September 27, 2010 at 5:26 pm

Oh I’m so glad! Thank you for letting me know!!

–Jeanne

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admin May 16, 2012 at 12:30 pm

Brandi: Yay! That is so good to hear! I’m so glad to be of help!

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Georgia July 26, 2012 at 10:11 am

Any idea about why the loaf would fall after rising?

Thanks!

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Jeanne November 8, 2012 at 1:00 pm

Karolina: Sure, sounds good!

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Jeanne November 20, 2012 at 7:22 pm

Karolina: Hm. I’m not sure. I think it is worth a try, right? I say use it in the mix and see what happens!

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Jeanne February 15, 2013 at 5:58 pm

Maria: My pleasure!

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Jeanne November 9, 2013 at 2:18 pm

Paula: Yes, you can use my mix as a substitution for Bob’s GF AP Flour. But you cannot use it as a substitution for wheat AP flour in yeasted recipes. Recipes with yeast need more work than simply substituting gluten-free flour for the AP flour.

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Jeanne November 24, 2013 at 3:16 pm

MotherSquid: Happy to help! And thank you so much for the kind words!!

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