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Writer's pictureFood & Drinks Tips Team

GLUTEN FREE FLOUR BLEND

Updated: Feb 3

The elasticity, flavor, and texture of dough are valued properties in the baking and pastry field. Typically, these characteristics are attributed to gluten, a protein present in wheat.



To achieve gluten-like results without using it, simply mix specific elements that, when combined, form a gluten free flour with elastic, well-structured, and light properties.


Bag of flour

Learning to blend:


For the base of the blend, choose a flour that provides structure and leaves no residual taste in the dough. Typically, neutral cereal flours such as buckwheat, sorghum, and rice are chosen.


In addition to the base, it's important to choose a second structural flour that complements the recipe.


Chickpea flour, as well as quinoa flour, provides structure during the fermentation process. Both are rich in proteins that enhance dough elasticity, keeping it fluffy for a longer time. Chickpea flour or quinoa flour is ideal for savory recipes.


Almond, coconut, sunflower seed, peanut, and cashew flours structure and add elasticity to the dough. Due to their richness in good fats, they impart a buttery taste and texture, as well as maintaining moisture in the dough for a longer time. These flours are great for sweet recipes.


Corn flour is rich in starch, so it should be used in small quantities to avoid gelatinization of the dough. It is ideal for recipes like brownies, petit gateau, fudges, cupcakes, and creamy cakes.


In addition to structural flours, it's necessary to add to the blend a starch-rich flour to bind and give elasticity to the dough, such as tapioca flour, starches, flaxseed flour, chia flour, and oat flour (make sure to choose gluten-free oats).


The last group of flours to be added to the gluten-free blend is the moist flours, which retain water in the dough, prolonging lightness and fluffiness. In this group, only one represents it and needs to be included in the recipe for above-average results, and that is xanthan gum.


Ideal ratio:

1kg structural flour

400g starch-rich flour

10g xanthan gum


Here are 3 tried and approved blend suggestions:


Blend for Sweet Recipes:

800g rice flour

200g almond flour (If using any of the other flours, keep in mind they may have a residual taste. Remember to match the flour's taste with the recipe)

300g potato starch

100g sweet potato starch

10g xanthan gum


Blend for Savory Recipes:

700g rice flour

300g chickpea flour

300g cornstarch

100g Sour manioc starch

10g xanthan gum


All Purpose Gluten-Free Flour Blend:

700g rice flour

300g buckwheat flour

300g potato starch

100g sweet potato starch

10g xanthan gum


The gluten-free flour options in this post can be used to replace wheat flour in "traditional" recipes. There are also recipes that use their own flour blends. In this online encyclopedia, both options are available for you. Access all of our gluten-free recipes below:




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