How to make your own gluten-free flour mix - step by step
Not everyone has the desire and time to measure and mix flours, but it really isn't as difficult or time-consuming as it seems. Just stock up on basic homogeneous flours, one of the gluten substitutes, starches and simply mix batches of 500g to a kilo. They can be weighed immediately into a tightly sealed container and stirred by shaking vigorously. To really simple and - importantly - gives you full control over what is in our mix (zero unnecessary additives and fillers).
There are some basic principles that can help you understand how to mix gluten-free flours at home. On a gluten-free diet, it is important to strive to create mixes that are more balanced in terms of nutritional value. If you bake often, we encourage you to try a variety of gluten-free flours and mix in your own kitchen. And from this article you will learn how to do it.
Basic principles of creating a mixture from gluten-free flours
The quality of some commercially baked gluten-free cakes, cookies, breads and other baked goods leaves much to be desired. They are often dry, brittle and sometimes inedible. They blacken quickly and have a gummy or gritty texture... The problem is that the cheapest flours are often used in their production, which inevitably affects the quality of the final product. When it comes to gluten-free baking, the texture, flavor, freshness, and crispness of the final baked product will largely depend on the choice of flours used to make it. Before you decide what to add to your gluten-free flour mix, you need to know the basics:
Use protein-rich flour
Make sure your gluten-free flour blend includes a balance of protein-rich and whole-grain flours. Read our article on what you need to know before you make your first gluten-free mix. Too much protein will cause the baked product can quickly become heavy, the dough will be reluctant to rise, it will become dense. Too little protein, on the other hand, will result in a baked product that is too starchy, lacking in nutritional value, reluctant to hold together or gummy. You need protein for structure and support.
Think about the texture and taste you want to achieve and try to match the available protein flours to the desired result. For example - oat flour adds creaminess and texture; ground almonds and other nuts add moisture and will make the crumb a bit denser. Extremely high in protein and nutrition chickpea flour contributes to maintaining the moisture content of baked goods. Buckwheat flour i hemp have a stronger flavor that can dominate and mask the key flavors of the baking itself (add them with caution).
Consider the color and taste of the flour
Color and taste gluten-free flour are also important for the final result. If you're making a "white" vanilla cake, you don't want to add dark hemp flour, which masks both the visual effect of the cake and its taste. The combination of white starches, for example, with sorghum flour or ground almonds can give a lighter result.
The addition of starch is important
The key is to add to the mix starch. Best in combination, adding starches such as corn, tapioca flour and potato will add lightness and some binding to the baked product, allowing for better rise and a more balanced flavor. We do not recommend using only one starch.
Think texture
The texture of the baked goods will also depend on the flours chosen. In addition to considering the choice of protein flours, you must also carefully choose starchy flours. Too much rice flour and the texture of the cake will be rough. Too much potato starch, and the texture will be heavy and dense. Think about the properties of any flour you add to a gluten-free flour blend.
You need something binding
Most baked goods require the addition of a specific binding agent. If you don't add linseed or linseed flour or egg plant husks this, there is a great risk that your baked product will fall apart. The exception to the rule may be when the baked product has a significant ratio of ground nuts, polenta, potato flakes or other products that add moisture. Or if you are aiming for a very crisp and crumbly effect, as with some cookies. You can read about what is best to replace gluten in the article Gluten-free flours and their uses.
You can also use from our ready-made mixes for rolls, breads, or pastries
What, when the dough should rise?
What your baked goods need to grow? Gluten-free flour blends need to have extra help to give them an upward impulse, which means extra consideration of raising agent (baking powder; baking soda; yeast; kefir cultures). Sometimes you need to combine raising agents to promote growth (for example, yeast and some baking soda in bread; yeast and baking powder in buns, baking powder and baking soda in banana cake. Here's a recipe for gluten-free bread starter >>.
The proportions are important
We recommend starting mixing with a ratio of 40:60 (40% whole grain and protein flours : 60% starch and starchy flours such as rice), this is a safe starting point for the overall mix. If your goal is to get a more whole-grain gluten-free flour blend - change the ratio to 70:30 (70% whole-grain and protein flours to 30% white starches).
When creating gluten-free baked goods, it's also a good idea to stick to a regimen: 1 part base flour, ¼ part glutinous flour and ¼ part fatty flour. This proportion will work well for baking frothy cakes, cookies, muffins, sweet and dry tarts, sponge cakes and yeast doughs. Within these parameters, there is complete freedom to experiment. You can play with the proportions to achieve the flavor and texture that best suits you and suits the baked product to be made from them.
Additional advice:
As you make the mixture store it (and other flours) in airtight containers in a cool, dry place. Keep oily flours in the refrigerator to prolong their freshness.
Experiment with different proportions and types of flours to find the perfect combinations for your favorite baked goods.
If you reach for a commercial gluten-free mix, read the labels to avoid consuming artificial additives that can negatively affect your health.
There are no artificial additives and enhancers in our mixes, the compositions are natural and healthy, the flours come from pesticide-free and GMO-free crops.
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