Homemade Gluten Free All Purpose Flour Substitute Recipes
ERIKA'S ALL PURPOSE GLUTEN FREE FLOUR MIX RECIPE
Erika's All Purpose Gluten Free Flour Mix Recipe - The BEST Gluten Free Flour Mix that whips up in less than 5 minutes! Use Cup for Cup in many of your favorite recipes.
Provided by Erika
Categories Baked Goods
Time 5m
Number Of Ingredients 6
Steps:
- Pour all of the ingredients into an extra large bowl and mix until well incorporated - this will take about 3-5 minutes with a whisk. Do not skimp on the mixing... otherwise, the ingredients will not be blended appropriately and will not achieve the same results.
Nutrition Facts : ServingSize 1/4 Cup, Calories 160 calories
PALEO FLOUR BLEND: A NUTRITIOUS PALEO SUBSTITUTE FOR ALL-PURPOSE FLOUR
A Paleo flour blend like this one brings together the best of the best when it comes to a grain-free flour mix. With this recipe, you're getting the health benefits and beneficial cooking qualities of four different kinds of totally gluten-free and grain-free flours.
Provided by Dr. Josh Axe
Categories Flours
Time 5m
Number Of Ingredients 4
Steps:
- Mix all ingredients in a bowl.
- Put in an airtight container and store in a dry place.
Nutrition Facts : ServingSize 0.5 cup, Calories 250 calories, Sugar 3.8g, Sodium 17.5mg, Fat 11.3g, Carbohydrate 34, Fiber 9g, Protein 6.5g
GLUTEN-FREE ALL-PURPOSE FLOUR MIXTURE
Use this in place of your favorite gluten-free flour. This is the best one! Use it in pancakes, muffins, cakes, as a thickener, or almost anywhere you use wheat flour.
Provided by glutenfreemama
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Sift brown rice flour, potato starch, tapioca starch, and xanthan gum together into a large bowl; mix thoroughly. Store in a sealable container.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 13.8 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 0.1 g
GLUTEN-FREE FLOUR
A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.
Provided by Chrystal
Categories Recipes
Time 5m
Number Of Ingredients 14
Steps:
- Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl.
- Store flour blend in an airtight container.
- Shake the container before using in case any gluten-free flours have settled.
Nutrition Facts : Calories 290 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 16 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
GLUTEN FREE ALL PURPOSE FLOUR SUBSTITUTE
If you are like many people and can't eat wheat, barley, or rye because of celiac or gluten intolerance, you need an inexpensive and nutritious substitute for regular wheat flour that will work for baking. This is my own version of such a flour. The majority of these components may be purchased very cheaply in Asian markets. The Great Northern Bean flour is not available on the market, but G.N. beans are very inexpensive and you can make your own flour out of them with a flour mill or even a regular coffee mill (just sift the flour through a fine sieve to remove the large pieces and regrind them). If you would rather use a ready-made bean flour, you can find garbanzo/fava bean flour in most whole foods markets. It is more costly than making your own and the end result will have a stronger flavor, but it will have the same general characteristics and nutrition value. This flour works well for most baking applications such as cookies, brownies, etc, but it will have a strong flavor until cooked because of the bean flour so it is not recommended for uncooked applications. For cakes you should add 1/4 to 1/2 tsp xanthan gum per cup of flour. For bread recipes you should add 1 tsp xanthan gum per cup of flour to simulate the effects of gluten, or better yet simply follow a recipe for gluten free bread. I find that the addition of 1/2 cup of oat flour adds greatly to the consistency of this flour, but due to the ongoing debate regarding the safety of oats to celiacs I have omitted it from the ingredients list. You may add it if desired.
Provided by Catfish Charlie
Categories Rice
Time 10m
Yield 5 1/2 cups
Number Of Ingredients 5
Steps:
- Sift ingredients together.
- Store in an airtight container until needed.
Nutrition Facts : Calories 193.8, Fat 0.4, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 44.3, Fiber 0.9, Protein 1.8
EASY GLUTEN FREE FLOUR TORTILLA RECIPE
Soft, pliable gluten free flour tortillas are something we all miss (corn tortillas just don't cut if for everything!), but luckily, these are homemade tortillas are easy to make and so good!
Provided by Jules Shepard
Categories Homemade Gluten Free Breads
Time 48m
Number Of Ingredients 4
Steps:
- Combine the gfJules Flour, salt and shortening in a food processor, pulsing just until it is evenly distributed and is a fine meal consistency. (You may do this by hand by incorporating the shortening into the dry ingredients with two butter knives or a pastry blender). Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency. Divide and pat the dough into 8 equal-sized discs (55-60 grams each) or 4 larger discs. Set aside on a plate and wrap tightly in clear plastic wrap to keep the dough from drying out. Let sit for approximately 30 minutes. Don't stress about their weight if you don't have a food scale -- they can be different sizes, it's just easier to weigh them if you want them to all be the same size. Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer. After 30 minutes, preheat a griddle or large skillet to medium-high/high heat (do NOT oil the surface). Roll each disc individually on a clean surface or pastry mat dusted well with gfJules Gluten Free All Purpose Flour. This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more. Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always cut free-form or lay a paper plate gently on top and cut a circle around to form even edges with a pastry wheel or butter knife. Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time (around 1 minute total if the pan is hot enough), so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only - cook less than you would think you need. It doesn't hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging. A very hot skillet will cause the most air bubbles to form in the dough, but watch closely to ensure it does not burn. When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of wax paper and seal the tortillas in the towel inside a zip-top bag once cooled. To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.
Nutrition Facts : Calories 86 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 179 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ALL-PURPOSE GLUTEN-FREE FLOUR SUBSTITUTE RECIPE
What if you had a gluten-free flour that worked in any recipe as a gram-for-gram substitute for all-purpose flour? That was the question we asked ourselves when we developed this blend. "IiF" stand for Ideas in Food, our blog, where we published the very first version of this recipe. Alex came up with it for fun after reading the ingredient list on Cup4Cup flour (developed by Lena Kwak and chef Thomas Keller), and it worked beautifully. It's gone through a few changes since the original, hence the 3.0, but it remains the easiest gluten-free blend to work with. It mimics all-purpose flour in recipes, so you can use it as a gram-for-gram substitute anywhere.
Provided by Ideas in Food
Categories Ingredient
Time 5m
Number Of Ingredients 7
Steps:
- Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.
Nutrition Facts : Calories 326 kcal, Carbohydrate 76 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 2 g, Fat 0 g, ServingSize Makes 15 1/2 cups (2020 grams), UnsaturatedFat 0 g
HOMEMADE GLUTEN-FREE ALL PURPOSE FLOUR - SUBSTITUTE
Make and share this Homemade Gluten-Free All Purpose Flour - Substitute recipe from Food.com.
Provided by Charlotte J
Categories Free Of...
Time 10m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- Stir together all ingredients.
- Store in an air-tight container.
- Yields approximately 2 pounds of flour mix.
Nutrition Facts : Calories 1702.7, Fat 8, SaturatedFat 1.8, Sodium 62.7, Carbohydrate 373.3, Fiber 17.9, Sugar 4.7, Protein 29.3
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- In a large mixing bowl, add all of the ingredients and starches. Mix thoroughly until well combined, being careful not to lose any over the sides of the bowl in the process.
- If making gluten-free self-raising flour, add the baking powder and xanthan gum, then thoroughly mix in.
- Store in an airtight container (a funnel helps to ensure it all goes in easily if using a large jar) and ideally label it so you can tell it apart from other flour!
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- Bread flour. Bread flour of all kinds is one of the most common substitutes for all-purpose flour. You can use it in a wide variety of recipes. The main quality of bread flour is that it will not alter the taste of your dish.
- Cake flour. Unlike bread flour, cake flour is made of a softer type of wheat. Therefore, it will not provide a dough that is chewy. You can use this flour in the same ratio as all-purpose flour and the taste will remain the same.
- Whole-wheat flour. Whole wheat flour is similar to bread flour but it is a lot more fibrous and it requires more liquid such as water. So, you can use the same quantity of whole wheat flour as all-purpose flour.
- Almond flour. Almond flour is a less traditional type of flour. However, it can complement your recipes successfully. You can use almond flour instead of all-purpose flour mostly in desserts but it can offer an interesting flavor to all your dishes as long as you use it correctly.
- Chickpea flour. Chickpea flour is perfect for many recipes. You can use it in both dessert and bread recipes. It is one of the most flexible types of flour and it can complete dishes such as curries and complex Indian or Asian dishes.
- Soy flour. Soy flour can be just as good as any other type of flour when you look for a substitute for all-purpose flour. It has a neutral taste so you will not have to worry about altering the flavor of your food.
- Coconut flour. Coconut flour can be a great substitute for all-purpose flour. However, you will have to love the flavor if you choose this alternative.
- Rice flour. Rice flour can be looked at as a rather unusual type of flour. But it can actually replace all-purpose flour in a wide range of recipes. This flour has no taste and it can even be considered bland but this is actually an advantage.
- Gluten-free flour. Gluten-free flour is ideal for people who are intolerant to gluten or just want to avoid this ingredient. You can count on this flour for all recipes from desserts to main dishes.
- Buckwheat flour. Buckwheat flour is not so popular compared to other types of flour in this guide. But you will be impressed at its ability to replace all-purpose flour in any type of recipe.
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