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Gluten-Free Quick Breads & Cookies Flour Blend

Best for cookies, scones, biscuits, and muffins. Can be used in place of Gluten Free Bisquick if you are in a pinch!

Measuring Flour

Gluten-Free Quick Breads & Cookies Flour Blend
5.0 from 1 reviews
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Serves: 1
Best for cookies, scones, biscuits, and muffins.
Ingredients
  • 1¼ cups white rice flour
  • 1 cup sorghum flour
  • ¾ cup garbanzo bean flour
  • ¾ cup cornstarch
  • ¼ cup tapioca flour
  • 2 Tbsp baking powder
  • 2 tsp xanthan gum
  • 1 ½ tsp salt
Instructions
  1. Mix all ingredients well and store in the freezer in an air tight container.

FAQ: Can Guar Gum Be Substituted for Xanthan Gum?

10 Responses to Gluten-Free Quick Breads & Cookies Flour Blend

  1. Beverlie March 6, 2014 at 7:37 am #

    Please advise what can replace cornstarch, I have allergy to corn and potato. Thank you

  2. Jan March 10, 2014 at 12:56 pm #

    I’m looking for cookie and dessert bread recipes for my grandson who is allergic to peanuts, eggs, dairy and wheat. WE need to be careful as to where some of the flour comes from because some are manufactured in a facility that also uses tree nuts. Any suggestions??

    • Angie Halten (Admin)
      Angie Halten (Admin) March 12, 2014 at 7:45 pm #

      I think many of the recipes on our site should work for you. Please browse around

  3. SANDI May 31, 2014 at 9:26 am #

    Can this blend be used as a “bisquick” type.?
    if so, do u have recipes using this blend.
    i like the ingred. used in this.
    i am on fixed income and unable to add a monthly fee for anything.
    thank you and God bless your endeavors. Sandi

    • Marla Hingley
      Marla Hingley May 31, 2014 at 5:48 pm #

      I looked up the ingredients used for Gluten Free Bisquick and you’re right, our flour blend is very similar. So I did some testing today and had success making some cookies and biscuits recipes that were made specifically for Bisquick. I tweeked the recipes and bit more and came up with some fantastic tasting Snickerdoodles and a Cheese & Garlic Biscuit. Hope you enjoy them!

  4. Denise March 14, 2015 at 2:28 pm #

    Maria, I love your website and use it all the time but I am curious as I look at these gluten free flours etc. ..what do you think of the coconut flour and almond flour? is there any of these recipes I can substitute the coconut flour or almond flour for? How do you feel about these flours, I guess is what I am trying more than anything to ask? Thank you sooo much and thank you for what you are doing..you, are amazing!!!

    • Marla Hingley
      Marla Hingley March 14, 2015 at 4:45 pm #

      Thank you so much for your kind words. It really motivates me to keep creating great tasting recipes and writing food articles that are helpful for everyone trying to navigating a gluten free world. Personally I don’t go crazy with these flours. Because of their texture and properties, they really are used as more of an ‘accent’ if you will, then the main course. Where you want a hint of nutty flavor and or texture. Nut flours, like almond and coconut, have an extraordinary high fiber content and they absorb considerably more liquid than other flours. So if you want to substitute in some of these flours, it can sometimes be a bit of trial and error to ensure you still end up with a baked good with a nice texture.

      In baking, you can substitute in 10-25% of the nut flours in place of other flours called for in the recipe, but you’ll need to add in the same amount of liquid – in addition to what’s already called for in the recipe. Although the more you substitute in, you may need to add in an additional egg to help in with leavening and binding of the batter (since these flours are so dry and dense).

      I’m actually working on an article right now about all the different types of gluten free flours and their properties. Hopefully I’ll be done all my research in the next few weeks, so look for it in about a month!

  5. Becky March 28, 2015 at 8:14 am #

    Is there a good substitute for the garbanzo bean flour? I finally figured out that is what is causing me the gluten like symptoms.

    • Marla Hingley
      Marla Hingley March 28, 2015 at 8:39 am #

      If you look in the Flour & Starch Substitutions chart (from the Secret to Baking Gluten Free Bread article), you can substitute garbanzo/chickpea flour for any other flour listed in the same column as garbanzo – this would be the high protein & high fiber columns. Personally I would go with sorghum flour, but each has their own unique taste and texture so you need to find what you like.

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