Generally speaking, there is no one single gluten free flour to use when baking. A blend is needed to try and re-create those perfect properties that wheat flour contains (that darn gluten!).
Because gluten free flours all have such different tastes, textures, and properties, you really need a flour blend that is specific to what you are baking. For example, breads in general require flour mixes with a higher protein content than cookies do – that protein is what gives the bread structure so it can rise. A flour blend that is perfect for breads, may not work as well for cakes. Instead of light and airy with a tender crumb, too much protein in the flour blend will leave you with a dense and heavy cake.
Ultimately it will all come down to personal preference. Their baking properties aside, each type of gluten free flour has its own unique taste and texture. What one person may like, another may find unpalatable or ‘gritty’ – which is why there are so many different types of flour blends on the market. With enough trial and error, you will find a blend that you like the taste of, and suits the recipe you’re needing it for.
Having said that, there are some people who don’t want the hassle of having 10 or more flours in their cupboard. So if you don’t do a lot of baking, and want only 1 flour canister in your pantry, then you can use this as an ‘all-purpose’ gluten free flour for all your baked goods. We’ve had great success with this blend for all sorts of baking, enjoy!
Gluten-Free All Purpose Flour Blend for Baking
- 5 cups 635g sorghum flour
- 1 2/3 cups 270g white or brown rice flour
- 1 1/3 cups 227g potato starch
- 3/4 cup 92g tapioca starch
- 3 Tbsp dry milk powder or soy milk powder
- Combine all ingredients and store in a sealed container.