There are many different versions of Gluten Free Flour out there. One of the important things for me is that the Gluten Free Flour blend does not contain any gums (e.g., xanthan or guar). I like to be able to control the end product by adding the gums myself. And, I’ve not really worked with any commercial gluten free flour blends, so I can’t speak to the results you might get by using them. But, this is all about experimentation, so give it a whirl. And, btw, that’s what I love about being a scientist. If something fails, it’s not qualified a failure; it’s called an “Experiment.”
So…here’s my version of an All Purpose Gluten Free Flour Blend. An important thing of note is the Superfine qualifier on the White and Brown Rice Flour. The particle size on the flour is very important in baked goods. I’ve found that the larger particle sizes leave a gritty or grainy texture that I don’t find pleasant. I usually find the best prices for these flours on line.
I use a large plastic container with a good lid, that makes it airtight, to measure and store the flour blend. When I mix this up, I make a mess. No matter how careful I am, the flour mess is on the counter, the floor and me! Hope you’re better at it than me.
I basically weigh all the ingredients into the plastic container, seal the lid – really make sure you seal the lid – and then I shake, shake, shake it until it’s mixed. I can hear my scientist colleagues scoffing at this method. You can measure it, but I’d highly recommend investing in a good kitchen scale. You can’t beat the consistency of baking with weighed ingredients. It ensures you get the same results every time. (More about weighing below.)
I love the convenience of having this in my pantry – ready to go. And, of course, you can double, triple, quadruple…the recipe. It limits the amount of messes to clean.
Why should I weigh my ingredients? Do yourself a favor and invest in a kitchen scale; it’s especially important in gluten-free baking. There’s a small experiment that I’ve conducted many times with my students (I used to teach baking at a local college). This is definite proof that a scale ensures consistency. Every time you make a recipe, a scale provides you the best odds of getting the same product time after time.
So…here’s the basis of the experiment and if you have a scale already, you can play along.
- Take a one cup dry measuring cup and measure out one cup of gluten free flour. (And, btw, you’re not using a liquid measuring cup, are you? Those 2 cup measures are meant for measuring liquids, not dries.) And, when I measure flour, I use the stir and sweep method. (Stir and sweep: Take a butter knife and stir the flour so it’s not so compact. Dip the cup in the flour and pull it out so the flour is slightly rounded over the top. Take the butter knife and sweep across the top to make the flour level with the top of the cup.)
- Weigh it and record the ounces. Do that 3 times. You’ll see that each cup weighs just a bit differently.
This can adversely affect the outcome of your baked goods. To be consistent and increase your chances of success, please, please, please buy a scale. The one I have measures grams and ounces to one decimal place up to a maximum of 20 pounds. Love this thing. Can’t live without it.