One Multipurpose Gluten Free Flour Blend
I generally mix flours on the fly per recipe. But, this time I thought I might as well throw together a larger batch of the blend I planned to use for a cake I was baking, to make things easier later.
This should be one pretty good multipurpose blend for relatively light results in things like cakes, cookies, and pastries. It should also work for rolls, biscuits, and other quickbreads. I purposely made it with no binders like xanthan gum or psyllium included. The amounts needed will vary so much by what you’re using it in.
Note: This particular blend as written and shown will not give you a result that looks like straight white flour, because the variety of millet flour I last bought (ragi) is from a dark-seeded variety. I did partly compensate for this by using oat flour to stand in for part of the millet I was originally going to use. If you use a lighter-seeded variety like bajra, that should work great and give a less wholegrain look. Using all millet instead of the combo of millet and oat will be fine in that case. (Or, use all dark millet if you don’t care how brown the results are.)
For ideas about what components would substitute well for any that you can’t tolerate or just can’t access where you’re located, I would suggest checking out the flours section on Turmeric Me Crazy’s awesome Gluten Free Sourdough Pizza Crust (Allergen Friendly). She has also put together a lot of other useful info in her How to Gluten-Free Series.
MEASUREMENTS
This recipe is formulated off proportions by volume, because that’s just how I generally roll. There are just so many variables involved, from brand and grind of the flours, to ambient humidity. Glen of Glen and Friends Cooking incidentally talks some about it here in the context of wheaty baking using only the one type of flour, in this recent video.
I have included weights in grams for the particular flours I used in this batch, so you can work off that if you prefer. The higher proportion ingredients are rounded to the nearest 5g, but the smaller ones are to the gram. It should be fine if you round those more too.
But, this blend should work with whatever volume measurement you prefer; you’ll just end up with different amounts of finished flour mixture. I worked in parts of (10x) 100ml increments, because that was most convenient with the measuring cups I have–but you can easily use cups/half cups, or even a coffee mug.
For many recipes including the cake I originally intended the blend for, this should substitute pretty well 1:1 by volume for all purpose/plain flour as long as you include a binder like xanthan gum per recipe. In some cases, you may need to adjust flour/liquid amounts to get the consistency you want, as always.
Multipurpose Gluten Free Flour Blend
Ingredients
Method
- There's not much in the way of directions required here, really.
- Combine all the ingredients together into a suitable sized container to hold everything, and mix them together well.
- I probably should have started in the bag, to easily shake and mix. A canister is also great, if you have one free. But, the bowl made weighing ingredients as I added them easier than working into a freezer bag.
- The total combined weight here came out to 640g. This blend does NOT include any binding ingredients like xanthan gum or psyllium husk, so you will want to add those as required per recipe. This approach works out better for versatility.