If you’re newly diagnosed welcome or your a long time Coeliac hello. But let me introduce you to perhaps the most important part of gluten free baking – the flour!
To understand why the flour is so important – you need to understand what gluten does. It is the protein in flour. It gives baked goods structure and traps air in pockets to help them rise. If you’ve ever kneaded gluten containing bread you’ll find it becomes almost like elastic, as the gluten strands stretch, relax and form a matrix. Since gluten free flour doesn’t have gluten – to replicate the same properties I’ve developed my favourite blend over the last 10 years. It has added xanthan gum to help hold it together – you can’t leave this out.
My favourite gluten free flour mix and the ratios:
If you need a specific amount of flour eg. 220g you can follow the below formula:
For brown/white rice 0.31 x 220 = 68.2g (round to nearest whole number 68g).
Potato flour 0.2 x 220 = 44g
Tapioca flour 0.15 x 220 = 33g
Xanthan gum 0.03 x 220.= 6.6g (round to 7g)
Where to buy?
I purchase most of my flours either online via Amazon, GF Pantry Australia or at IGA or speciality stores.
For the fine white rice it needs to be a fine version. This is not the same as the red box you buy at the supermarket, if you use this you’ll produce a really gritty and grainy end product. I know Ardor Gluten Free and Senza both sell this type of fine white rice flour online.
The brown rice flour, I typically buy Bob’s Red Mill brand as it’s the easiest one to find.
The tapioca flour is easy to find at Woolworths or speciality stores. It can also be called Arrowroot flour.
The potato flour is probably the hardest to find. I purchased a big bag in bulk from Amazon and it’s lasted quite a while or Bob’s Red Mill also make it.
Xanthan gum is essential to provide some structure. You can buy this at Woolworths, Coles or online.
If you want to substitute a flour – just google to find a similar replacement. I could list them all here but their are plenty of lists online to help.
If you can’t be bothered to make your own gluten free flour blend other products I like are:
-Well+Good which is an Australian made brand, I really like their self-raising or plain flour for a variety of different products. I purchase at IGA’s or online.
–Orgran is also very reliable for muffins or cakes. I don’t find it delivers on texture in breads, cookies or pastries so I wouldn’t use it here.
–Caputo Gluten Free flour is very expensive, but worth it for pizza or focaccia. It provides amazing structure for any dough products, just follow the recipes on the side of the packet.
