A simple & easy gluten-free flour blend perfect for cookies, cupcakes, quickbreads, and more! Looking for more gluten-free recipes? Check these out!
Almost 6 months ago, my husband discovered he was gluten intolerant. He (obviously) cut out gluten completely, and as a result, I now eat about 90% gluten-free as well. I had toyed with gluten-free baking a little bit, but mostly using just almond meal or oats. I tried many gluten-free flours, and even when I enjoyed the end result, you could always tell they were gluten-free. The texture was never quite right. Sometimes they’d be gummy, or other times too crumbly–it is definitely a challenge, and it’s taken quite a bit of time, resources, and trial & error to get to a place where I feel like I’ve started to figure it out.
I’ve been making vegan desserts for quite some time–something that is so easy in my opinion. I already use butter alternatives, and cornstarch replaces an egg seamlessly in most cases (I’m not vegan, I just like to bake things that work for many different diets). Gluten-free on the other hand? I feel like it’s a constant learning process.
However, after trying a lot of different combinations, I truly feel like I’ve found my winner–my go-to flour blend that I will use 90% of the time. Of course, I will still try new things and learn lots of new tricks as I go, but after a series of successful baked goods (teenager approved and all!), I finally feel ready to share my blend with you guys. In fact, tonight I told Steve I may even like this better than wheat flour. The texture is ultra-soft, and perfect for baked goods.
A couple things to note: While I have used this blend to replace wheat flour in many different recipes, sometimes (especially in cookies) you may need to some extra flour. I often add an extra 1/4 to 1/2 cup compared to what a recipe calls for in cookies. My suggestion is to start off following the recipe, then add extra as needed. I usually start by adding 1/4 cup if the mixture is overly sticky and unworkable. Be careful though–too much flour leads to dry and cakey baked goods.
My favorite part of this blend? No weird ingredients. No xanthan gum, nothing too obscure, and no need to add any extra ingredients when baking. And it’s a whole grain mix! You better believe I’m not about to start baking with refined grains just because it’s gluten-free. 😉 The method is simple–it’s a 3:3:2 measurement of brown rice flour, gluten-free oat flour (you can buy this at the store, or easily make your own with gluten-free oats in a food processor), and almond meal (you can also buy this, or make your own). You can simply mix these flours together for a recipe, or you can make a larger batch so that the measurements are already taken care of.
Making the blend ahead of time in a larger batch is a great time saver. You could also make a batch as a gift for a friend who maintains a gluten-free diet. If they haven’t found a lot of products they like yet, they will seriously love you for helping them enjoy the delicious treats they’ve been missing. This blend literally tastes no different than any regular flour, and is great for everyone no matter if you follow a gluten-free diet or not.
A perfectly soft whole grain gluten-free baking mix perfect for cookies, cakes, quick breads, and more.
Ingredients
- 3 cups brown rice flour
- 3 cups gluten-free oat flour*
- 2 cups almond meal*
Instructions
- Stir all ingredients together in a large bowl until combined. Store in an airtight container.
Notes
*Oat flour and almond meal can each be made by pulsing oats or almond in food processor until a fine flour forms. Be careful with almonds not to over-pulse or you will end up with almond butter.
*This mix can replace all-purpose flour in most recipes. You may need to add a little bit extra (especially in cookies).
*Recipe inspired by Edible Perspective
So awesome Ari! I can’t wait to try this!
Melanie @ Nutritious Eats recently posted…Chickpea and Squash Sorghum Salad {Vegan, Gluten Free}
I’m so glad you found your perfect mixture! I’ve tried all sorts of GF flours, but haven’t found a favorite yet. I am looking forward to trying your combo to see how I like it! Have you found any particularly good uses for coconut flour? I find that I never end up using it due to the need to add an equivalent amount of additional wet ingredient. Hope you’re doing well!!
This is a great post! It is really hard to find good gluten-free baking blends so I love these tips and the recipe!
Stephanie @ Eat. Drink. Love. recently posted…Food Photography 101: Lighting: Part One
I don’t “need” to go gluten-free but I like to try different ways of eating/baking. This sounds interesting especially when you say that you like it better than wheat flour. I’ll have to try it!
Angela @ Happy Fit Mama recently posted…4 Tips to Survive a Long Run
I found this via Pinterest and am excited to try out this blend. Thanks! 🙂
Ooh, this is awesome! I’ve been trying to bake less with wheat and using almond meal, sometimes with success sometimes not. Thanks for a tried and true mix!
Laura @ Mommy Run Fast recently posted…The Body Achieves what the Mind Believes
thanks for doing atll the legwork for me! definitely using this! Thanks
Jennifer F recently posted…Beef Pumpkin Tostada with Chipotle Crema Recipe {#LivingWell}
Yes! I know what you mean about needing a little extra for substitutions. That is a great tip. I love this easy peasy combo with the oat flour. Three ingredients=no excuses!
Katie | Healthy Seasonal Recipes recently posted…turkey reuben quesadilla with pear
Such a simple mix! I’ve definitely done some playing around with gluten-free baking and it sure is tricky. I’ve never done a blend, but I think a go-to blend would be way easier since you only have to mix the flours once. Good luck with the gluten-free baking to come! 🙂
Katy @ KatysKitchen recently posted…4-Ingredient Pumpkin Date Bars
This is great!
I agree, some gluten free things I have tried have been too dry and others have been really chewy. It’s hard to find the perfect balance!
Jamie @ couchtoironwoman recently posted…Let’s GLOW Volunteer
Thank you so much Ari,you made my day with this recipe of a Gluten free
Baking blend!
I have several friends who have to stick to a gluten free diet,so that’s perfect when I invite them.
Daniela recently posted…Stuffed Bell Pepper with Home Made Tomatoe Sauce and Walking Vienna.
This is such a gloriously simple blend! I look forward to trying it!
Julia recently posted…Pineapple Almond Muffins
Thanks Julia!
Just a quick question…
I thought you had to have something like Xanthan Gum or Guar Gum in order to hold everything together? I’ve been gluten free for four months, but I haven’t tried baking anything yet (other then super easy brownies and cookies from a premade dough).
You actually don’t! A lot of other flour blends do ask for it, but you know what? I’m not into weird ingredients so I was determined to make my blend without. I know they’re not that weird, but I still wanted to go a different direction. The texture can be a teeny bit more crumbly than a gluten baked good, but it doesn’t bother me one bit. Good luck with the gluten-free baking Leanne!
This looks awesome, and I love the simple list of ingredients! All things I have in my cupboards. I’m not gluten-free, but like you said, its great to be able to bake for different people and fun to try stuff out 🙂 thanks!
Emma (This Kind Choice) recently posted…Simplicity in a Jar
I have a feeling that I probably have a mild gluten sensitivity. Ate gluten free for about a month last year and felt amazing. Really need to think about cutting gluten out again. Pinning for future reference because gluten-free baked goods are so expensive!!!
Christin@SpicySouthernKitchen recently posted…Five-Alarm Chili
It’s actually been SO MUCH easier than I expected! Like I said, I’m not 100%, but at home I don’t eat any gluten, and I honestly don’t miss it one bit. You’d be surprised at how easy substitutions are these days!
I made brownie cups with this and my boss said they “were the best thing he had tasted all week” so there you go! Now I’m off to make some cupcakes using this blend, thanks so much for sharing 🙂
YAY!!!! So glad to hear it! Thanks Emma–you made my day!
Nice post! I am going to try it! You mention in your post something about using cornstarch as egg substitute. Can you explain this a bit?
Hi Louise–check out my Common Swaps page for all of that information. Enjoy! 🙂
Do you mean almond meal or almond flour? Please clarify.
The recipe states almond meal. Can you tell me what needs clarifying?