This gf flour mix surprised me – it worked so well!
It’s a combination of tastier ‘rougher’ flours (buckwheat, brown rice flour and sorghum) with smoother white flours (cornflour and tapioca) and glutinous rice flour (sweet rice flour) to help bring it together. The ‘glutinous’ element may help bakes maintain their structure and rise. I’m no expert but the flour mix worked, so yay!
Glutenfree flours come in many different qualities, shades and degrees of fineness. So you might not get exactly the same flour mix as mine but it might be better! Or just different. Please experiment and use substitutes if necessary but balance the ‘rougher’ flours with the ‘smooth’ white ones. And maybe keep the glutinous rice flour if making choux pastry as it could be responsible for allowing it to bind – it’s cheap and easy to find in Asian food stores. If you don’t have it you may need to add guar or xantham gum.
If you want to do more research into gf flour substitutes here’s an article I recently found: Glutenfree baking tips and substitutions at the Glutenfree Goddess’s blog.
And here’s the mix:
- 80g/1/2 cup brown rice flour
- 80g/1/2 cup sorghum flour
- 80g/1/2 cup + 2 tbsp glutinous rice flour (sweet rice flour)
- 40g/1/3 cup buckwheat flour
- 80g/2/3 cup tapioca starch (tapioca flour/mandioca)
- 40g/1/4 cup cornflour (cornstarch/Maizena)
This recipe illustration is printable (just click on it).
As you can see from the illustration this mix out has been successfully tried out on various bakes. In the future I might play with reducing the buckwheat and brown rice flour a little to get a lighter colour and flavour but it’s generally not too intrusive and particularly neutral but tasty in the chocolate cake, also getting it to rise really well and come out nice and moist.
Later this year I’ll post some of recipes for the creations made with this mix.
If you use it or make any adaptations do let me know how it goes! I’d love to know of any experiments carried out with it. I hope it’s a helpful mix for you too. Have fun with it! 🙂
P.S. I recently made cookies with the mix and they came out a bit soft and not very crisp or crumbly. Which makes me wonder why the shortbread was okay. Maybe it’s because of the increased humidity in Barcelona too now temperatures are going up. Anyway, be aware that some experimentation might be necessary.