#vegan · Breads · dessert · Gluten Free Cake · information

What Makes A Good Gluten Free Flour Mix?


I love making my own flour mixes. Personally I use different mixes depending on what I am baking. I have three mixes in my kitchen at all times. I have a cake mix that doubles as an all purpose mix, a cookie mix, and a bread mix. My cake mixes are bases on a 40% grain 60% starch ratio. For Breads I like the dense homemade feel so I throw in some nut flours or buckwheat and use a 60% grain 40% starch.

The wonderful thing about this ratio is that you can mix and match the grain flours and starches to suit the recipe. Play… have fun in your kitchen. Experiment with your own combinations and find what flavors and textures you like best! So what are your choices?

Whole grain flours:

  • Brown Rice Flour
  • Sorghum Flour
  • Corn Meal
  • Millet Flour
  • Oat Flour
  • Quinoa Flour
  • Teff Flour
  • Mesquite Flour
  • Amaranth

Starchy Flours

  • Arrowroot Starch
  • Cornstarch
  • Potato Starch
  • tapioca Starch
  • sweet Rice Flour
  • white Rice Flour
  • Sweet potato Starch

Nut Flours:

  • Almond meal
  • Chestnut Flour
  • Hazelnut Flour

Other flours: Add ins

  • Buckwheat Flour
  • Coconut Flour

Bean Flours:

  • Soy Bean Flour
  • Garbanzo Bean Flour
  • Black Bean Flour
  • Fava Flour

I personally do not like the bean flours. I just don’t want my baked goods to taste like beans. But many people love them and I think they can add a level of moisture to baked goods. I use nut flours, Buckwheat and coconut flours in small amounts. For instance if a recipe calls for 3 cups flour I will use 2 and 3/4 cup flour mix and 1/4 cup buckwheat or almond flour.

Kat’s Cake Mix: This mix is light, fluffy and perfect for cakes, cupcakes, brownies and as a general all purpose mix.

  • 200 grams sorghum flour
  • 200 grams superfine brown rice flour or white rice flour
  • 300 grams potato starch
  • 300 grams sweet rice flour

Kat’s Cookie Mix: the tapioca starch in this mix make cookies have a nice crispness.

  • 200 grams sorghum flour
  • 200 grams white rice flour or superfine brown rice flour
  • 300 grams tapioca starch
  • 300 grams sweet rice flour

Kats Bread Flour Mix: I use this mix as is for sweet breads. I add 1/4 cup almond meal to each batch of sandwich bread.

  • 300 grams Sorghum Flour
  • 300 grams Superfine brown rice flour or teff flour or millet flour or oat flour
  • 150 grams potato starch
  • 150 grams tapioca starch
  • 100 grams white rice flour

Kat’s Rice Free Flour:

  • 200 g sorghum flour
  • 100 g white teff flour
  • 100 g buckwheat flour
  • 320 g tapioca starch
  • 120 g potato starch
  • 160 g cornstarch

Just put all the flours for your mix into a large large container with a tight fitting seal. Then shake and shake until the flours blend completely. You can also use a large mixing bowl and whisk. The starches like to clump so I sift all my flours. I use a wire mesh strainer to sift in. Once you are left with a bunch of clumps just us the back of a large spoon to push the clumps through.


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