3.Flour Mixes : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

 Most gluten-free, wheat-free flours bake much better in a mixture than on their own.

mixes are now available in many supermarkets, or from specialist GF suppliers.

Some people who need a gluten-free diet cannot tolerate soya, and others find buckwheat has too strong a flavour or is indigestible. Pea flours or gram flours can also be indigestible in large quantities.

Coarsely ground flours such as ground rice and polenta can be used in bread, or heavy fruit cakes or parkin, but much finer flours are needed for light cakes and biscuits.

Most flour mixes are best left to stand for an hour after adding any liquid to give time for the flour to absorb the moisture before baking. Raising agent should be added after this standing period.

All the supermarket mixes are very finely ground. Those that include buckwheat are better for savoury baking rather than light cakes or biscuits.

If you only make occasional use of your flour mixtures, keep your mix in a sealed container in the deep freeze.

My best flour mix!

This is the mix that I use most of the time:

  • 3 parts fine rice flour
  • 3 parts fine cornmeal
  • 3 parts fine tapioca flour
  • 1 part sticky rice flour

The sticky rice flour is the magic ingredient that transforms a gluten-free flour mix. It absorbs and holds onto a lot of moisture in the baking process and avoids the dry texture of much commercial gluten-free baking. It also avoids the need for the gums and the like that many commercial products use. Don't use it in higher proportions or the baked mixture will be too soggy!

Sticky rice flour can be purchased from shops supplying the Asian market and online. We get ours by visiting this shop in Bristol https://www.waiyeehong.com/

or online from RaanThai  

General purpose flour mix 1

Take an equal measure from each of the

gluten-free flours that you have been able to obtain and mix together. Use this mixture for all savoury recipes!

This is the best mix for bread, pancakes and fruit cakes, but use the other mixtures described for lightly flavoured cakes and biscuits.

Self raising flour mix

Add 1 teaspoon of bicarbonate of soda and 1 teaspoon of cream of tartar to 1 lb or 450 g of flour mix and mix together well.

General purpose flour mix 2

This is my standard flour mix for every-day baking. I use it most frequently for pancakes and biscuits

6 oz or 175g rice flour

4 oz or 100g maize flour

6 oz or 175g sorghum flour

Savoury flour mix 1

This mixture holds together well, and rises well with raising agent added, so try it for bread baked in a loaf tin and for pastry.

6 oz or 175g rice flour

6 oz or 175g maize flour or dry polenta

2 oz or 50g pea flour or gram flour

2 oz or 50g soya flour

Savoury flour mix 2

6 oz or 175g rice flour

6 oz or 175g maize flour

4 oz or 100g buckwheat flour

This mixture makes a good pizza base, savoury scones and savoury pastry. The buckwheat flavour can be too strong for lightly flavoured sweet baking.

Sweet flour mix 1

This is the mix to use for light sponge cakes, shortbread biscuits and sweet pastry.

6 oz or 175g rice flour

6 oz or 175g cornflour

4 oz or 100g fine potato flour

Sweet flour mix 2

If you have been on holiday to France, Spain or Portugal, bring back some sweet chestnut flour. This is the secret ingredient for traditional French sponge biscuits, and delicately flavoured cakes and crisp biscuits.

8 oz or 250g rice flour

8 oz or 250g sweet chestnut flour

Sweet flour mix 3

This is an excellent flour mix for all sponge cakes and biscuits. You can use it for the heavier fruit cakes as well.

8 oz or 250g rice flour

8 oz or 250g ground almonds

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