Homemade Gluten-free Baking Mix Recipe?

[Sony]

Hi All,

I don't have a whole lot of personal experience baking gluten-free at home. Someone recently asked me for a recipe for a homemade GF baking mix that can mainly be used for baking yeast breads (e.g. loaves for sandwiches), though it would be great if it could also be used for cookies, quick breads, etc. I'm hoping someone out there has developed more personal wisdom than me....

He liked the idea of having a pre-proportioned mix that could measure out like AP flour instead of using individual recipes with varying proportions. (I think it's manly for convenience). Anyone have a good ratio of GF flours that approximates AP flour?

There's ready access to most any type of flour, along with guar gun/xantham gum.

Thanks for any guidance!

[gnuf]

I don't have a whole lot of personal experience baking gluten-free at home. Someone recently asked me for a recipe for a homemade GF baking mix that can mainly be used for baking yeast breads (e.g. loaves for sandwiches), though it would be great if it could also be used for cookies, quick breads, etc. I'm hoping someone out there has developed more personal wisdom than me....

He liked the idea of having a pre-proportioned mix that could measure out like AP flour instead of using individual recipes with varying proportions. (I think it's manly for convenience). Anyone have a good ratio of GF flours that approximates AP flour?

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I don't have a whole lot of experience with gluten-free baking either, but I did spend a few months trying various recipes out. In fact, I still have a lot of the flours so I'm continuing to experiment once in a while.

The book I've been using, Gluten-Free Baking by Rebecca Reilly, gives the following basic gluten-free flour mix: 2 cups brown rice and/or chickpea flour (any proportion), 2/3 cup potato starch and 1/3 cup tapioca starch. As a rough guide, most of her recipes call for 1/2 tsp. of xanthan gum for each cup of GF flour.

Even though she uses this basic mix in most of her recipes, there are still individual recipes that call for their own proportion of various GF flours. I'm sure you could just use the basic mixture, but I'm guessing she's experimented with individual baked goods and found that tweaking the proportions made for the best results.

From my past experiments, I've found that you can't really get a comparable texture for yeast breads or even quick breads. For cookies (like biscotti) or waffles, I actually prefer the GF flour mixes as they produce a slightly crumbly texture.

[dougal]

Gluten-free baking is a wide but specialist field.

Different products are likely to be better suited in different applications.

There do exist, as I have previously noted, specialised gluten free bread flours...

http://forums.egullet.org/index.php?showto...dpost&p=1452483

I fear any 'general purpose' product/mix is going to be even worse that the specialist products...

Edited November 4, 2007 by dougal (log)