All-Purpose Gluten-Free Flour

It's hard to believe it's been nearly a month since I quit eating wheat. Honestly, it has been a lot easier than I imagined—in large part because I researched what my baking options were in advance and stocked up on a great selection of gluten-free flours to get me started.

You know I can't possibly give up baking in the name of my health.

I know there are plenty of gluten-free all-purpose flours available, but I've heard mixed reviews about most. I knew if I was going to make going wheat-free work, I needed to find not just an okay alternative to wheat flour but a great alternative. So, mostly, I've been relying on the advice of experts, like Gluten-Free Girl and a few others.

So far since I ditched wheat I've made all the things I'd normally make—chicken and dumplings, pancakes, snickerdoodles, peanut butter cookies, oatmeal chocolate chip cookies, flourless chocolate cake, pizza crust (multiple recipes—you know I have to have my pizza), all sorts of muffins. And I've yet to find anything I didn't like or wouldn't make again, in part because I've been so selective of the gf recipes I'm willing to try.

One thing that's really helped me in my new baking endeavors is a recipe for all-purpose flour from Gluten-Free Girl. I mixed up a big container of it and used it to make all sorts of cookies and as a thickening agent in recipes on occasion. I'm about out, in fact, so I need to make up another batch. I really do think a good gluten-free AP flour recipes may be the key to my survival.

Here's what my recipe of the moment includes:
  • 200 grams superfine brown rice flour
  • 150 grams sorghum flour
  • 50 grams potato flour
  • 250 grams sweet rice flour
  • 150 grams potato starch
  • 100 grams arrowroot powder
  • 100 grams cornstarch
Wait! Stop! Come back! Please don't freak out by the huge list of items that you don't have in your kitchen and the fact everything above is written in grams.

That stressed me out a bit, too. So, yeah, it's a big list. But once you get the hang of working by weight rather than volume, it only takes a few minutes to measure things out and toss them in a container. This lovely little scale I bought makes the process a breeze.

If you live in an area with a decent health foods/natural foods/whatever store, you can probably find all these ingredients locally. Naturally L-Town doesn't have a big demand for these things (yet), so I ordered mine online from Vitacost (free shipping—yay!). I stocked up on the flours I thought I'd use the most, including what's listed above plus a few others. I'll probably place another order again before too long, but my initial order is lasting me quite a while given how frequently I bake.

If you're still a bit alarmed about the idea of mixing your own AP flour, check out this Gluten-Free Girl blog post on the topic. It even includes a video to show you how easy it is. And it includes a list of all the options, because you can even make your own special, personalized gluten-free all-purpose flour combo. All you do is follow the recommended ratios she explains in the post.

Come on, give it a try ...

Or, if you're a wheat-eater, just stick to what you know. No peer pressure here. But expect to try some delicious wheat-free baked goods if you come to visit me.

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