Flour Mixes Recipe: Gluten-free

Most gluten-free, wheat-free flours bake much better in a mixture than on their own.
mixes are now available in many supermarkets, or from specialist GF suppliers.
Some people who need a gluten-free diet cannot tolerate soya, and others find buckwheat has too strong a flavour or is indigestible. Pea flours or gram flours can also be indigestible in large quantities.
Coarsely ground flours such as ground rice and polenta can be used in bread, or heavy fruit cakes or parkin, but much finer flours are needed for lightcakes and biscuits.

All the supermarket mixes are very finely ground. Those that include buckwheat are better for savoury baking rather than light cakes or biscuits.

If you only make occasional use of your flour mixtures, keep your mix in a sealed container in the deep freeze.

General purpose flour mix 1

Take an equal measure from each of the gluten-free flours that you have beenable to obtain and mix together. Use this mixture for all savoury recipes!
This is the best mix for bread, pancakes and fruit cakes, but use the othermixtures described for lightly flavoured cakes and biscuits.

Self raising flour mix

Add 1 teaspoon of bicarbonate of soda and 1 teaspoon of cream of tartar to1 lb or 450 g of flour mix and mix together well.

General purpose flour mix 2
This is my standard flour mix for every-day baking. I use it most frequently for pancakes and biscuits
6 oz or 175g rice flour
4 oz or 100g maize flour or dry polenta
6 oz or 175g sorghum flour



Savoury flour mix 1

This mixture holds together well, and rises well with raising agent added, so try it for bread baked in a loaf tin and for pastry.
6 oz or 175g rice flour
6 oz or 175g maize flour or dry polenta
2 oz or 50g pea flour or gram flour
2 oz or 50g soya flour


Savoury flour mix 2

6 oz or 175g rice flour
6 oz or 175g maize flour or dry polenta
4 oz or 100g buckwheat flour

This mixture makes a good pizza base, savoury scones and savoury pastry. The buckwheat flavour can be too strong for lightly flavoured sweet baking.

Sweet flour mix 1

This is the mix to use for light sponge cakes, shortbread biscuits and sweet pastry.
6 oz or 175g rice flour
6 oz or 175g cornflour
4 oz or 100g fine potato flour



Sweet flour mix 2

If you have been on holiday to France, Spain or Portugal, bring back some sweet chestnut flour. This is the secret ingredient for traditional French sponge biscuits, and delicately flavoured cakes and crisp biscuits.
8 oz or 250g rice flour
8 oz or 250g sweet chestnut flour


Sweet flour mix 3

This is an excellent flour mix for all sponge cakes and biscuits. You can use it for the heavier fruit cakes as well.

8 oz or 250g rice flour
8 oz or 250g ground almonds