Gluten-Free All Purpose Flour Blend for Cooking

Measuring Flour

Great for cooking where you need to use a flour substitute in a coating or in a sauce. Contains no potato or tapioca flours/starches.

Measuring Flour

 

Gluten-Free All Purpose Flour Blend
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Use in cooking and savory recipes where flour is called for (ie. coatings, breading, sauces, etc).
Ingredients
  • 4½ cups brown rice flour
  • 4¾ cups sorghum flour
  • 3¼ cups millet flour
  • 1¾ cups sweet rice flour
Instructions
  1. Mix all ingredients well and store in the freezer in an air tight container.

 

 

10 Comments

  1. I cook for a Doctor and his five sons, two are special needs, and the preparation
    is all fresh, no cans, all corn fed beef, cheese from the farm, and also milk
    and eggs. Three meals a day, home schooled so I spend most of my time in
    the kitchen. Traditionally I owned and operated restaurants in Houston and owned
    a Pasta Factory. So re-newing the recipe file and using gluten free flour is quite
    a challenge.
    Thank you for your flour blends, and all that you create for families such as ours.
    We are on the GapDiet, but I am careful not to go completely 100% and created
    good if not great meals for the growing boys. I am blessed!

  2. You’re right, it is a huge challenge to change the way you’ve cooked for decades. But it sounds like you have a great positive attitude, which can be more than half the battle! Glad to hear you are enjoying our recipes, thanks for the feedback – Happy Holidays!

  3. What is the difference in rice flour and sweet rice flour?
    These articles on flour blends are very helpful, especially breads, (what I bake the most.)
    I was also glad to see a blend for other cooking as sauces and coatings.

  4. Sweet rice flour is made using short grain rice (the same type of ‘sticky’ rice that is used to make sushi rolls). It has a much higher starch content than regular rice (long grain) flour, and therefor has different properties when its used in baking.

  5. First I think in the last 9 years I have been on a gluten free diet, have tried about every combination of flours..
    The one I use for bread is:
    3Brown Rice
    3Cornstarch
    2Sorgum1
    1Masa
    1/2Powder milk
    Have not tried millet or other ancient grains
    My Problem is I have yet to find any combination that doesn’t split and crumble when you fold.
    I didn’t find out until I was 75 after a heart valve replacement. I broke out in a rash the covered me from head to toe. After lots of doctors and dermatologist(including Mayo Clinic} I found a dermatologist who put me on Dapsone. It started clearing my skin. A pure gluten free diet was the only answer. I no longer take Dapsone. My skin is clear. I have Dermatitis Herpatiformis.
    Unlike most people I have a hard time putting on weight.
    I think it was always semi dormant. Male 5’4” 120 pounds. All my life I was constantly hungry but never weighed more than 115-117.
    If you know of a flour that can be folded with out cracking I will be glad to try.
    Getting lazy use a lot of udis bread make a lot of pie crusts out of chex and butter.

  6. can I brown gluten free flour like regular flour?
    I would like to make French Québécois meat ball & ham hocks ragout.
    Thank you

  7. We don’t have that recipe on our site and I’m not familiar with it, but I will add it to my research list!

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