This is my latest mix that I created thanks to some research and some experimentation. You can find my first GF baking mix here – it is a bean flour mix and the more I used it, the more I found the bean taste was bothering me in some of my recipes. In particular, I didn’t like it when used in pizza dough or when used in muffins.
This new mix is a one you can use in pretty much any recipe that calls for a gluten/wheat flour. I always add a little extra GF flour though. GF flours are so fine in comparison to wheat/gluten flours so you have to make up for the weight somewhere.
Here’s the recipe:
2 cups brown rice flour OR sorghum flour (a grain flour)
2 cups tapioca flour (a binding flour)
2/3 cup millet flour (a second grain flour)
3 tsp xanthun gum OR guar gum (a binder)
I store my mixes in an air-tight container on my counter or in a cupboard for approximately 2 weeks. I usually use it all up within that time period. I would move it to the freezer if you were going to go any longer.
I used this mix in my pizza dough recipe – recipe coming very soon. I think it was our best dough ever. It didn’t crumble, it didn’t taste odd, it just tasted like yummy pizza! We were happy, happy, happy pizza eaters.
I’ve also tried this in a brownie recipe I am working on. I just pulled it out of the oven so I’ll let you know as soon as it’s cool enough to taste!
Please do let me know if you try my mixes. I would love to hear all about your She Let Them Eat Cake inspired adventures. Good and bad.
{ 20 comments… read them below or add one }
Ok I have my flours, although I couldn’t find brown rice flour here, only white. Now I eagerly await your pizza dough recipe
Thanks for this Maggie. I really don’t like the bean taste at all and have been searching for an alternative. Can I use this for your bread reciepe as well?
thanks
Mo
You are welcome Mo! You can’t use this mix for the bread recipes because they need specific flours and a mix would mess it up. But you can definitely sub out the bean flour (garfava) in the bread recipes. Try this bread recipe http://www.sheletthemeatcake.com/?p=2059 for Buckwheat Quinoa Bread. I know what you mean about the bean taste. I’ve been subbing out garfava in a lot of recipes and using quinoa flour instead. Hope this helps. Thanks for coming back
This is my favorite combo of flours… thanks for the ratio for an all-purpose mix to have on hand.. I’m going to have to try doing that!
Hi Spring – This is my favorite too! Hope you like it!
Oh a quick question! Do you have a place that tells which recipes (or sorts of recipes) are best for your different flour mixes?
I don’t have a place like that but I should! I shall put it on my list of things to do for the blog! I generally use it for anything. I’m a rebel that way
I just wanted to thank you for your amazing recipe. I tried it out last week and it was the best banana bread I have ever eaten. My family is still shocked that I became vegan last year so I thoroughly enjoy letting them try baked goods that don’t involve eggs and dairy. You are an awesome baker Maggie!
Hi Brooke – Thank you for making my day
I am so happy for you! And yay for your newish veganism. Doesn’t it feel great?! xo
can you use teff flour in place of the millet flour?
Hi Crystal – I would definitely try using teff flour. Teff will change the color of your baked goods, and might be a little bit heavier, but it will still work. Great idea! Let me know how it turns out.
Hi. So happy to find your site. I have wheat/gluten/rice/corn/oats allergies. I would love to try yr gluten free mix. I have a question what can i use instead of the garbanzo flour as i cannt use that either? I would appreciate any suggestions. Then i presume this mix can be subbed in for any recipe? I am new o this and so confused thanks so much for all u do and sharing with others.
Hi im sorry also wanted to mention subbing the xanthun or guar gum with coconut flour? Thanks
Hi Donna – You could use quinoa flour instead of garbanzo flour. Or sorghum flour. I find it pretty easy to sub flours, as long as they’re similar in texture. Coconut flour wouldn’t work as a sub for the gums though. It’s not a binder, it just sucks up all of the moisture
Do you need to omit the gums? If so, try adding ground chia or ground flax to your recipes. I would use about 2 tbsps per cup of flour called for in the recipe. The end product won’t necessarily be the same, there will be some crumb. But it will still taste good! You’ll have to play around a little. I find it doesn’t work well for yeast breads, but it does work for quick breads, muffins, and cookies. Good luck! Let me know how it goes 
I love your site. I just stumbled upon it and am quite excited. I’m just now going gluten free for 5 weeks since my 6 week old has terrible cramps when I eat it (as I am breastfeeding) and I just read “wheat belly” which is an EXCELLENT book written on why modern wheat is bad for you with many studies, information and history. One thing the author mentioned however, was that starches such as tapioca, potato and others used in GF cooking raises your blood sugar more than wheat or even table sugar. Have you read any info on that or can you offer some alternatives? I’m just begining my GF journey and would love your advice.
Thanks!
Hi Elizabeth. I’m glad you stumbled here. My son was the same way and he’s so much better now! Yes, the starches aren’t the best. That’s why I stick to arrowroot or tapioca, they’re better. It’s hard to get a good gluten-free baked good without a little bit of starch. Everything in moderation
I’m working on a few recipes that don’t use starch and so far so good! I hope you subscribed! Have a great day, and good luck on your journey.
Can I sub the brown rice flour for sorghum? I am trying to avoid too much rice. It makes me constipated
I think I am gonna make your pumpkin loaf for my hubbie’s b’day !
Hi! I’m just beginning to experiment with GF baking since I recently discovered that I am gluten intolerant. I have been trying to find a good flour mix…I happen to have sorghum and brown rice flour…can I use both for the grains in the mix? I know you suggest using sorghum or brown rice and then millet, but if I can, and you think it will be OK, I want make a flour batch with what I have. THANK YOU!
Diana
Hi Diana – I think you could use both sorghum and brown rice flour. Using different flours really just adds to the flavor of the baked good. Let me know how it goes! And let me know if you have any other questions!
{ 12 trackbacks }