Flour Mixes

Most gluten-free, wheat-free flours bake much better in a mixture than on their own.
mixes are now available in many supermarkets, or from specialist GF suppliers.
Some people who need a gluten-free diet cannot tolerate soya, and others find buckwheat has too strong a flavour or is indigestible. Pea flours or gram flours can also be indigestible in large quantities.

Coarsely ground flours such as ground rice and polenta can be used in bread, or heavy fruit cakes or parkin, but much finer flours are needed for lightcakes and biscuits.

All the supermarket mixes are very finely ground. Those that include buckwheat are better for savoury baking rather than light cakes or biscuits.

If you only make occasional use of your flour mixtures, keep your mix in a sealed container in the deep freeze.

General purpose flour mix 1

Take an equal measure from each of the gluten-free flours that you have beenable to obtain and mix together. Use this mixture for all savoury recipes!
This is the best mix for bread, pancakes and fruit cakes, but use the othermixtures described for lightly flavoured cakes and biscuits.

Self raising flour mix

Add 1 teaspoon of bicarbonate of soda and 1 teaspoon of cream of tartar to1 lb or 450 g of flour mix and mix together well.

General purpose flour mix 2
This is my standard flour mix for every-day baking. I use it most frequently for pancakes and biscuits
6 oz or 175g rice flour
4 oz or 100g maize flour or dry polenta
6 oz or 175g sorghum flour

Savoury flour mix 1

This mixture holds together well, and rises well with raising agent added, so try it for bread baked in a loaf tin and for pastry.
6 oz or 175g rice flour
6 oz or 175g maize flour or dry polenta
2 oz or 50g pea flour or gram flour
2 oz or 50g soya flour

Savoury flour mix 2

6 oz or 175g rice flour
6 oz or 175g maize flour or dry polenta
4 oz or 100g buckwheat flour

This mixture makes a good pizza base, savoury scones and savoury pastry. The buckwheat flavour can be too strong for lightly flavoured sweet baking.

Sweet flour mix 1

This is the mix to use for light sponge cakes, shortbread biscuits and sweet pastry.
6 oz or 175g rice flour
6 oz or 175g cornflour
4 oz or 100g fine potato flour

Sweet flour mix 2

If you have been on holiday to France, Spain or Portugal, bring back some sweet chestnut flour. This is the secret ingredient for traditional French sponge biscuits, and delicately flavoured cakes and crisp biscuits.
8 oz or 250g rice flour
8 oz or 250g sweet chestnut flour

Sweet flour mix 3

This is an excellent flour mix for all sponge cakes and biscuits. You can use it for the heavier fruit cakes as well.

8 oz or 250g rice flour
8 oz or 250g ground almonds

Flour Mixes Posted by Richard Murray (message id=3102 )

Dear Sir or Madam I was surprised to see that Teff flour was not motioned as it is a tasty flour and tasty. Kindest regards Richard Post a reply to this message, or post a new topic Your Name: Your Email: Subject: In reply to message (delete if not applicable): Display heading Security Code:

Flour Mixes Posted by sarah (message id=3894 )

Since my husband was diagnosed as being gluten intolerant we have changed our eating habits considerably. We have been fortunate enough to find the South American influence here where we live as being a great source of gluten free flours. Our favorite is banana flour. It is excellent for cake mixes, working especially well for heavy soggy cakes like American style brownies. For lighter cakes we substitute a third of the quantity of banana flour for rice flour or corn starch. Thanks for the flour mixes posted here though, I will be trying some out. Sarah Post a reply to this message, or post a new topic Your Name: Your Email: Subject: In reply to message (delete if not applicable): Display heading Security Code:

Flour Mixes Posted by Dorothy Kopp (message id=3991 )

THANKS!!! I am so glad to have found a page that offers me different flour mixes! Wow there are so many different ones too. Thanks again! Dorothy Post a reply to this message, or post a new topic Your Name: Your Email: Subject: In reply to message (delete if not applicable): Display heading Security Code:

Flour Mixes Posted by shirley mills (message id=4147 )

i have moved to alicante in spain i cant make my bread anymore must be the flour here please help thanks Post a reply to this message, or post a new topic Your Name: Your Email: Subject: In reply to message (delete if not applicable): Display heading Security Code:

Flour Mixes Posted by Anna Jacobs (message id=4156 )

I look sadly at flour mixes for sale, because they all seem to contain maize/cornflour. My intolerance is to all cereals, except for flour, and I know quite a few others with this problem. I even know one woman who can eat wheat but not maize products. This prolbem with maize/corn does not seem to be recognised by manufacturers, or even groups dealing with intolerance/wheat/etc problems. Xanthan gum is made from corn/maize and it affects me badly too. No one in the UK (where we spend 5 months each year) seems to know about guar gum, which is OK for people like me and does exactly the same job. I have to bring my own guar gum with me from Australia each year. I write emails like this to spread the word that not all intolerances are the same. Probably a lone voice crying in the wilderness won't do much good. Anna Jacobs anna -at- annajacobs.com Post a reply to this message, or post a new topic Your Name: Your Email: Subject: In reply to message (delete if not applicable): Display heading Security Code:

Flour Mixes Posted by Ann Hayes (message id=4497 )

Hello, I wonder if you could tell me which of these flour mixes would be the best choice for my Christmas cake or Barm Brack. I plan to use my old recipes, which our family loves, so I'd like to just switch out the 8 oz of plain flour for something more suitable. I have amaranth flour, teff, coconut, sorghum, sweet white rice and glutinous white rice and also yellow cornflour (not the same as cornstarch). Thank you so much. Ann Post a reply to this message, or post a new topic Your Name: Your Email: Subject: In reply to message (delete if not applicable): Display heading Security Code:

Flour Mixes Posted by Peter (message id=4498 )

A mixture of flours always seems to work better than one on its own. 1 oz amaranth 2 oz teff 2 oz sorghum 2 oz sweet rice 1 oz yellow cornflour. Post a reply to this message, or post a new topic Your Name: Your Email: Subject: In reply to message (delete if not applicable): Display heading Security Code:

Flour Mixes Posted by stephen (message id=4547 )

thanks for the mixes I will try a few been making christmas cakes for many years found that if you just use Gram flour (Ground chick peas) you get just as just a good results as normal flour in fact I make all my Christmas cakes this way, most people can not tell the diffrence as the flour is such a small proportion of the mix give the mixe a few hours to rest before baking though as the flour seams to need time to abosorb the moisture The flour is also good for parkoda and savoury pancakes as well Post a reply to this message, or post a new topic Your Name: Your Email: Subject: In reply to message (delete if not applicable): Display heading Security Code:

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Flour Mixes

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