GF Flour Mix - Jules Inspired Rice-Free Mix

With much thanks to The Washington Post:

For the basic Jules GF flour mix:

1 cup white rice flour
1 cup potato starch (not potato flour)
1 cup cornstarch
1/2 cup corn flour
1/2 cup tapioca flour or tapioca starch
4 teaspoons xanthan gum

Mix well and store in closed container.

Of course you can also buy Jules flour online too:
Search Amazon.com for Jules Gluten free flour

The mix I use is inspired by hers, but is rice free.
Jules Inspired GF Rice-Free flour mix:


1/2 c millet flour
1/2 c sorghum flour
1 cup potato starch (not potato flour)
1 cup cornstarch
1/2 cup corn flour
1/2 cup tapioca flour or tapioca starch
4 teaspoons xanthan gum

Rice-free Gluten-free Flour Blend

Apparently I was getting too comfortable with GF cooking. We had another loop thrown at us. After discovering that I also have a rice sensitivity I was faced with revamping my GF flour mix. Not an impossible task. I actually love this flour mix better than the rice one. While being frustrated by this new challenge,being forced to find an alternate no-rice flour mix was actually a blessing in disguise. This new flour mix is wonderful and doesn't have the 'moisture' issues that rice based ones do. Here are the result of those efforts.

**Most recent update(10/12) including metric measurements are below in the comments. I tweaked the cornstarch/potato starch ratio.**

**9/27/10 I've updated the recipe. What is below is the improved mix. It is continually evolving so I will post new updates as I have them. This new mix is the best yet! Oh, this is the doubled batch, but if you want to just try a little, it halves easily.**

No-Rice Gluten-Free Flour blend

2 1/2 cup Millet Flour

2 cup Sorghum Flour

2 cup Potato Starch

1 3/4 cup Tapioca Flour

1 1/2 cup Cornstarch

5 Tbs. Potato Flour

3 1/2 tsp. Xanthan gum

I have successfully used this flour mix with Betty Crocker sweet muffins straight from the cookbook with no modifications (no extra water, etc.). I also made corn fritters which turned out really well. It makes excellent pie crust!

Finally, a word to the wise.....

***It's a good idea if you are GF to rotate your grains so you don't become sensitive to rice, or any other for that matter. ***

GFCF Muffins

If you like the sweet muffins in the Betty Crocker cookbook, then you'll love these. You'll want them every day. :) This is my go-to recipe for 'normal' muffins. The variations are endless! Add shredded, or diced apples, or blueberries, dried cranberries, or the newest I've found....1/3 cup coconut and EnjoyLife chocolate chips (they're the mini DF/CF chocolate chips!). Yummy!

This is one recipe that I make mixes up ahead of time. I'll make up about 5 mixes at a time so when I want muffins all I have to do is grab the bag and add oil, "milk" and egg. Easy peasy!

The flour mix already has xanthan gum in it, so there's no need to add any when making these muffins. Just follow the recipe.

Muffins

Dry Ingredients:

1 1/2 cup flour (I use my flour mix)

1/2 cup sugar (I've also successfully replaced half of this with maple sugar)

2 tsp baking powder

1/2 tsp salt

Wet Ingredients:

1 egg (gelatin replacer works well in this recipe)

3/4 cup milk (this is the main difference between the GF recipe and the Betty Crocker recipe from the cookbook...extra liquid)

1/4 cup oil

Add wet ingredients to dry ingredients. Makes 12 muffins, or one square pan of coffee cake size. Bake at 400 degrees for 20-25 minutes.

My GF flour blend - multigrain

In searching for a better GF flour blend I scoured the internet looking for the best blends, then analyzing the proportions of components that worked best. Some were to 'ricey', others too starchy, some were just plain boring and contained no nutrients. If I was going to use a flour substitute, I also wanted it to contain as much nutrition as possible. I also didn't want any bean flours because I just plain don't like the taste. I read somewhere online that there needed to be a certain amount of protein in the flour to have it substitute for the gluten (because gluten is a protein), so that was another consideration. In the end, my flour mix is high protein, high fiber and isn't made totally of rice flour (blech!). :) The best part though, is that it actually works! :) You can successfully sub out other flours if you're short on something, but here is the basic blend.

Multrigrain GF flour blend:

3 1/2 c. White Rice Flour
3/4 c. Millet Flour
1/4 c. Sorghum Flour
1/4 c. Teff Flour
1 1/2 c. Tapioca Flour
3/4 c. Potato Starch
1/4 c. Cornstarch
1/4 c. Potato Flour
2 1/2 teaspoons Xanthan Gum

Blend and mix well. Use as regular flour replacement 1:1. May need to add extra water to the recipe, but that depends on the recipe and how it looks....don't assume it needs the extra liquid. I've been using this with excellent results in muffins, donuts, cornbread, cookies.