Gluten Free Flour

Tips about gluten free flour and how to mix your own gluten free flour

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Gluten Free Flour

Gluten free flour are for people who are allergic to gluten in wheat flour or in any form.  There are breads made without wheat flour, these bread recipes usually follow some general guide lines to substitutes the wheat flour with gluten free flour.  As a substitutes for 1 cup of wheat flour the American Diabetic Association suggest the following.

 

  • 1 cup of barley flour

  • 1 cup of corn flour

  • 3/4 cup of coarse cornmeal

  • 1 cup fine cornmeal

  • 7/8 cup rice flour

  • 1 1/4 cup rye flour

  • 1 1/3 cup oat flour

  • 7/8 cup potato starch flour.

 

However the gluten free flour substitute given above does not create the texture and flavor per normal wheat flour.  In order to get better flavor and texture a combination of gluten free flour rather than using a single one is preferable.  Here is a gluten free flour mixture recipe that can be created for general use.

Gluten Free Flour Mixture, substitute cup for cup in recipes that call for wheat flour

  • 1 cup cornstarch

  • 2 cup rice flour

  • 1 cup soy flour

  • 3 cup potato starch flour

When using this combination of gluten free flour, lower the temperature by 25 degree and use a little less shortening.  The texture of quick bread is improve if the dough make using the gluten free flour is allowed to stand in pan for 20 minutes before baking.  Finished quick bread will hold their shape better if left in the pan for 5 minutes before removing and generally most successful made in small quantities.

Moisture Content in Gluten Free Flour

When you use gluten free flour, the moisture content is a very critical item. If you are baking an item that is required to rise and the dough is dry, it will be too dense for the rising to occur. If too moist, the rise will be good but will collapse during the baking period. The perfect consistency is reached when the dough is moist, very soft, and very sticky. After mixing all ingredients and the dough appears to be too dry or too moist, add liquid or gluten free flour one tablespoon at a time and blend well each time until the proper consistency is reached. You will recognize the proper consistency when the dough develops a moist sheen, looks shiny, and will hold a slight peak. Beating and mixing dough should be accomplished by hand with a spoon. An electric beater is not recommended. You may not reach the correct consistency the first try, don’t give up keep trying with your gluten free flour, because once  you achieve it, you will be able to enjoy great results.

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