Gluten-Free Flour Blend

I realized that all of my recipes had been turning out better when I used half white rice flour blend, and half brown rice flour blend.  So now I make it easier on myself, and always blend the two together for my everyday baking.


Favorite Gluten-Free Flour Blend:
1 cup white rice flour (Bob's Red Mill)
1 cup brown rice flour (Bob's Red Mill)
2/3 cup potato starch (I only use Ener-g brand - it's the only one that works for me)
1/3 cup tapioca flour (Bob's Red Mill)
1 t. xanthan gum (Bob's Red Mill)

Combine all ingredients in a large bowl.  Mix well.  Store in airtight container.  Always stir well before using.

White Rice Flour Blend:

2 cups white rice flour

⅔ cup potato starch (I recommend Ener-g brand)

⅓ cup tapioca flour

1 t. xanthan gum

Brown Rice Flour variation:  replace white flour with brown rice flour.

Big Batch:

6 cups rice flour (for Favorite Blend, use 3 cups white rice flour, and 3 cups brown rice flour)

2 cups potato starch

1 cup tapioca flour

1 T xanthan gum

Banana Bread GFCF

1 1/4 c. Favorite Gluten-Free Flour Blend
2 t. baking powder

1 ½ t. cinnamon

½ t. salt

2 eggs, room temperature

1 c. sugar

1 c. mashed bananas (about 2 - 3 medium)

2 t. gluten-free vanilla extract

½ c. canola oil

Preheat oven to 350 degrees.

Grease 8 ½ inch by 4 ½ inch loaf pan with non-stick cooking spray.  In a large bowl, whisk together flour, baking powder, cinnamon, and salt.

In separate bowl, whisk together eggs, sugar, bananas, vanilla and oil.  Stir the wet ingredients into the dry just till combined. Transfer batter to prepared pan.

Bake 30 minutes then remove from oven and carefully cover with foil to prevent overbrowning.  Return to oven and continue baking for 15 - 20 minutes or till toothpick inserted in center comes out dry.  Let cool completely in pan.

Tips

• Pareve or Parve on a label means the item is totally dairy-free.
• Wheat-free does not necessarily mean gluten-free.
• Allergen labeling is much better these days but always read the ingredient list to be sure.  (Who knew Twizzlers licorice had gluten?!)
• Spoon flours lightly into measuring cups.  Don’t pack them or it will throw off your recipe.
• When trying to alter your own recipes, try a straight one-for-one substitution first.  It usually works.  
• If your baked goods aren’t rising enough, try lowering the oven temperature to give them more time to rise.  You can also try adding a little more baking soda or baking powder.
• Baking soda and baking powder only keep for about 6 months.  After that, you won’t get as much rise in your baked goods.
• All ingredients should be room temperature.  I often use eggs and milk right out of the refrigerator and it’s usually fine, but if you have a problem try leaving them out for a while before starting your recipe.
• You can make dairy-free “buttermilk” by adding a tablespoon of lemon juice or vinegar to dairy-free milk and letting it sit for a few minutes.
• Most cookie recipes will hold together better if you chill the dough before portioning them onto the pans, and also chill the pans at least 10 minutes before baking.
• Most gluten-free products freeze well.  I’ve read over and over that gluten-free baked goods don’t refrigerate well but I have never had a problem with that.  A few seconds in the microwave freshens them right up.
• Frozen gluten-free breads are best toasted no matter what they say.

Resources for OBX locals

These are some of the products and brands that I use and where to find them.

Amazon - www.amazon.com

• Bob’s Red Mill rice flour (both white and brown) is cheaper here than anywhere else I’ve found.  You have to buy a case (pack of four), but it’s worth it if you do a lot of baking.  Also available at Food Lion and Harris Teeter.
• Enjoy Life chocolate chips - these are good but are mini-sized. 

Food Lion 

• Ener-g Potato Starch/Flour - This is my favorite brand.  I’ve tried other potato starches but they didn’t work for me.
• Bob’s Red Mill Tapioca Flour
• Bob’s Red Mill Xanthan Gum - all of these items are less expensive here that anywhere in our area.  You don’t use as much of these items (especially the xanthan gum) as the rice flours so I just buy them as I need them at Food Lion. That said, the Bob’s Red Mill products are cheaper in bulk on Amazon.  The Ener-g potato starch is about the same price after shipping on their website.

Harris Teeter

• Earth Balance Light with Olive Oil - this is a dairy-free spread in a tub.
• Fleischmann’s Unsalted - these are dairy-free margarine sticks.
• Almond Breeze Original Almond Milk - this is my choice for drinking, cooking and baking.  I prefer to have one all-purpose milk and this is my favorite.  It can also be purchased at Food Lion.
• Hodgson Mill Buckwheat Flour - great for pancakes and the price is reasonable here.
• Bob’s Red Mill Ground Flaxseed Meal - I sometimes add this into my pancakes or oatmeal to bump up the nutrition and fiber.  It can also be purchased at Food Lion.
• King Arthur Flour Gluten-Free Bread Mix - this is the best gluten-free sandwich bread I’ve tried.  It freezes well if you don’t use it all, but it will have to be toasted after freezing.
• Ancient Harvest Quinoa Pasta Spaghetti Style - I think this is the best substitute for regular spaghetti.  It’s taste and texture is more like wheat pasta than rice noodles which are softer and more bland.  That said, rice noodles are great in asian dishes which is where they’re traditionally used.  If you like it, it’s available in bulk on Amazon.
• Udi’s Gluten-Free White Bread - this is the best pre-made sandwich bread I’ve tried.  It says it doesn’t need to be toasted but I really think it does.  This is also available at Tommy’s Market in Duck.

Walmart

• Baker’s Semisweet Baking Chocolate - This is dairy free.  Most semi-sweet chocolates have some type of milk fat or casein so always check the label. Walmart’s price is cheapest but this is available most anywhere.
• Ghirardelli SemiSweet Chocolate Chips - dairy free and cheap at Walmart.

Health-A-Rama

• Their prices are high but that’s to be expected from a small local store.  They have a fairly good selection of gluten and dairy free items so it’s a good way to try something out before ordering large quantities online.

Divvies - www.divvies.com

• Chocolate Chips.  I think they have the best chocolate chips and the price is reasonable.  These are regular sized chips - not the mini ones like the Enjoy Life brand.  

Chefs Catalog - www.chefscatalog.com

• Nielsen-Massey Madagascar Vanilla.  This is a gluten-free vanilla.  I buy the largest quantity and found the best price at Chefs Catalog. It’s expensive, but it lasts a long time and is actually cheaper than the small bottles of vanilla when comparing the ounce price.  

Bob’s Red Mill - www.bobsredmill.com

• Good source for alternative flours and gluten-free tips. 

Honeyville Farms - www.honeyvillegrain.com

• Blanched Almond Flour.  Cheapest source for quality blanched almond flour.  

Live Gluten Freely - www.liveglutenfreely.com

• This is the gluten-free section of the Bisquick/Betty Crocker (General Mills) website.  

Celiac Sprue Association - www.csaceliacs.org

• Support organization for celiac disease.  Lots of information on gluten free living.  

Land O’ Lakes - www.landolakes.com

• Lots of gluten-free recipes.  This is where I found the recipe for the gluten-free flour mix I use in almost all of my recipes.  

Living Without - www.livingwithout.com

• This website addresses issues concerning gluten and dairy free living along with other sensitivities.  They also publish a magazine which I subscribe to and get good information and recipes from.

Cook It Allergy Free - www.cookitallergyfree.com

• This was started by a woman whose children has food allergies.  She has lots of useful information, links, recipes, etc.  

Cooking For Isaiah by Silvana Nardone 

• This is the best cookbook I’ve found that addresses both gluten and dairy.  The ingredients she uses are easily available which is rare in allergy-free cooking.  I’ve tried many recipes and been very happy with them.

Toll House Chocolate Chip Cookies GFCF

2 ¼ c. Favorite Gluten-Free flour blend

1 t. baking soda

1 1/8 t. salt

1 c. (2 sticks) dairy-free margarine sticks, such as Fleischmann’s Unsalted (room temperature)

¾ c. granulated sugar

¾ c. packed brown sugar

1 t. gluten-free vanilla extract

2 eggs (room temperature)

2 cups dairy-free chocolate chips

Preheat oven to 375 degrees.

Combine flours, baking soda, and salt in small bowl.  

Beat dairy-free sticks, sugars, and vanilla extract in large bowl till creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture on low speed.

Stir in chocolate chips.

Chill dough 30 minutes.

Drop by level tablespoon scoop onto ungreased cookie sheets.  Chill sheets 10 - 15 minutes prior to baking.

Bake for 6-7 minutes or until brown around edges and center is just set.

Cool in pans.

Makes approx. 5 dozen 

Spiced Zucchini Bread GFCF

3 eggs

1 large zucchini, grated (about 2 cups)

1 ½ cups sugar

¾ cup canola oil

2 t. gluten-free vanilla extract

2 ½ cups Favorite Gluten-Free flour blend

1 T. ground cinnamon

¾ t. baking soda

¾ t. salt

¼ t. baking powder

¾ cup chopped walnuts or pecans, toasted (optional)

Preheat oven to 325 degrees.

Grease two 8x4 inch loaf pans.

In bowl, with mixer on medium speed, beat eggs till foamy.  Add zucchini, sugar, oil, and vanilla and mix well.  Add flour, cinnamon, baking soda, salt, and baking powder; mix on low speed just till blended.  Stir in nuts.  Divide batter evenly between prepared pans and tap pans lightly to release any air bubbles.

Bake 55 - 60 minutes or until loaves are golden brown and toothpick inserted in center comes out clean.  

Cool in pans.  

This recipe freezes very well.

Snickerdoodles - GFCF

1 cup butter-flavor crisco

1 ½ cups sugar

2 eggs

2 ¾ cups Favorite Gluten-Free flour blend

2 t. cream of tartar

1 t. baking soda

½ t. salt

3 T. sugar

3 T. cinnamon

In large bowl, beat together crisco, sugar and eggs until creamy.

In a separate bowl, mix flour, cream of tartar, baking soda and salt together.  Add to creamed mixture and blend thoroughly.  Chill dough briefly, about 10 - 15 minutes.

Preheat oven to 400 degrees.

Mix 3 T. sugar and 3 T. cinnamon in small bowl.

Roll dough into 1 inch balls and roll in cinnamon sugar mixture.  

Place about 2 inches apart on ungreased baking sheet.

Baked until lightly browned but still soft about 6 -7  minutes.