No more overpriced store-bought gluten-free flour blends for me! This blend is super easy to make at home if you can get hold of the ingredients. I got mine from Atlas Trading Co. in Cape Town, but do a little online research to see where you can get the ingredients in your area.
I used a bit of quinoa and sorghum in the blend to increase the protein content (which increases the binding properties and helps provide structure in the end product). If you can’t find quinoa flour or sorghum flour, just buy the whole grain and blend it into a flour using a blender or food processor (I used a Nutribullet).
When you use the blend to substitute wheat flour in baking, I’d recommend not doing a one-for-one substitute: rather use some almond flour, oat flour and/or chickpea flour as a proportion of the substitute, again to increase the protein content and improve the texture of the end product. For example, to substitute two cups of wheat flour, use one cup of this gluten-free flour blend with half a cup of almond flour and half a cup of oat flour. (Chickpea flour has a stronger flavour so bear that in mind if you use it.)
Gluten-free flour blend
- 3 cups rice flour
- 1 cup potato starch
- 1/2 cup tapioca starch
- 1/4 cup quinoa flour see Notes
- 1/4 cup sorghum flour see Notes
- Mix all the ingredients in a large bowl.
- Store in an airtight container.