Gluten-free, Dairy-free All-Purpose Flour Baking Mix

… No More “Gluten-Free Baking” … Just Baking!

This gluten-free, dairy-free flour mixture gives you quintessential baking results for pie crust, cake, doughnuts, pancakes, waffles, pizza, and more. Even your white sauce will benefit.

When first going gluten-free, I found a gluten-free flour blend that I relied on for years. It provides very nice baking results. Unfortunately, because it is bean-based, it would give a slight “off-taste” in warm, fresh-out-of-the-oven baked goods. This was not present once cooled, but really, who can wait for baked goodies to cool? Another reason I began looking for an alternative flour blend was because some people (including my son) don’t tolerate bean-based products. I want to make recipes that everyone can enjoy. As I like to control my binding agents, and this product doesn’t contain any gums or binders, it served that goal well. Additionally, there are no milk or dairy ingredients included. Some packaged gluten-free flours (and published recipes), many in fact, use dairy components of some type. Additionally, many include modifiers, such as modified tapioca starch. Both of these ingredients lend to baking flour that can pull off “tricks” that single gluten-free flour typically cannot. But, of course, dairy is off the table for us, and I really don’t like adding tapioca or modifiers if I can possibly avoid it. We seem to do better without them in the Daily Forage kitchen.

If you strongly prefer not to create your own mix, I get that, I would recommend trying the mix at the link above. It really is very good. I still use this flour mix often for certain recipes (especially now that my son, the devourer of all things baked, is out of the house).

Now …

With all those above considerations accounted for, and after converting and perfecting nearly all of my baking recipes to use a single flour with delicious and reliable results (I always rely on Authentic Foods Superfine Brown Rice Flour), there’s still a need for an gluten-free, dairy-free, all-purpose flour mix in my baking repertoire.

So I created my own!

Pie crusts, white sandwich bread, pizza crust, focaccia are absolutely real with this mix! No gums. No bean flours. No “off” flavors at any time. No tapioca. No modifiers. No expanders. Just the perfect combination of whole grain flours mixed with starch to create lightness, absorbability, and enough structure in the mix to lend itself to the perfect texture and performance in various types of gluten-free recipes. And it has performed flawlessly for me at every turn.

There are no gums in my mix. Yes, I include psyllium husk as a binding agent (which has none of the standard gum agent issues), but you can certainly leave it out of the mix and add the binding agent of your choice to your baking recipes as desired. This mix does require some type of binding agent for everything but cookies or pie crust, however these will not be harmed in any way from the inclusion of psyllium husk. I include it when I’m mixing up a large batch of flour so the mix is truly a cup-for-cup flour replacement. Then there’s one less thing to remember when all we really want to do is enjoy our baking project, right? Make a big batch and use it cup-for-cup as you used to use regular flour. I promise you’ll love the results!

I like to store my mix in a gallon-size mason jar with a resealable lid, in the cupboard (or refrigerator, when I have enough room). If you prefer to store a smaller quantity in your pantry, I’d recommend mixing the entire batch, then storing half of the flour mixture in a vacuum-sealed bag in the freezer until ready to use. So much less mixing this way!

Tips and quick-reference notes …

For optimum results, when combining ingredients, measure each flour or starch by weight, not by volume, as this ensures consistent results every time. Various flours/starches have different weights and densities. This flour mixture is free of gluten, dairy, soy, egg, oat, nuts, peanuts, tapioca, gums, and modified starches/expanders. If you prefer to use tapioca starch in place of the cornstarch, simply use twice as much tapioca starch.

• One cup of gluten-free, dairy-free a-p flour = 1 cup standard flour
• Use a scale to “measure” your flour by weight when baking.
• One cup of gluten-free, dairy-free a-p flour = 130g

The happiest baking to you!

Safe food is a journey … Thrive!™

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