GLUTEN FREE SUBSTITUTE for All Purpose Flour

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GLUTEN FREE SUBSTITUTE for all purpose flour

GLUTEN FREE SUBSTITUTE for All Purpose Flour

 

This is one of those “recipes” that I always have mixed up and on hand in the refrigerator.  I keep the flour mix in a round Tupperware container and use this Gluten Free Substitute for All Purpose Flour in most of  my recipes.    I keep my Gluten Free Baking Mix (Bisquick) in a rectangular Tupperware container right next to it.  I always use the same containers for these substitutes so that I never get them confused with one another.    Of course, one look at them and I could easily straighten them out, but this is easier for the other people who occasionally cook with me.

I’ve cooked Gluten Free for probably a decade.  I had some xanthan gum in my pantry, but really didn’t know much about using it.  If a recipe called for it, I would add it in.  Recently, I have spent more time baking and studying the whole world of Gluten Free.  I have now learned that 1/2 teaspoon of xanthan gum should be added to each cup of this flour when substituting it for traditional flours.  The xanthan gum should be measured very precisely as too much will leave you with a gummy mess instead of a great recipe.  The xanthan gum will help bind your grains together and keep your baked good from ending up a crumbly mess as my recipes have ended up being for years.

As this Gluten Free Substitute for All Purpose Flour is much grainier and coarser than traditional flour, your recipes will typically require more liquids and fats than the “original” recipe called for.  Buttermilk and real butter have become good friends of mine because they add so much to the recipes, helping them have the taste and texture of those traditional recipes that we fell in love with.

Interested in some of my Gluten Free recipes?  Just click the Gluten-Free label on the left to find ALL recipes tagged GF.

GLUTEN-FREE SUBSTITUTE for All-Purpose Flour

Rating 

Don't waste your money buying expensive gluten-free flour mixes. Make your own, save money, and actually enjoy the taste and texture.
Instructions
  1. I make up this mix and keep a large canister of it in my refrigerator at all times. I use it in place of all-purpose flour. This is linked to my favorite gluten-free author, Bette Hagman. I've used her basic flour and baking mix recipes for years. I also find that adding about a teaspoon of vinegar to the wet ingredients gives it more "rising" power and keeps the final product from being so "heavy."

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