D.I.Y. Glutenfree Flour

Here's a recipe for a simple self raising Gluten Free flour mix that I have created, since my kids were found to be allergic to the store bought gluten-free flours or any processed food with Guar Gum (an ingredient used for binding). This is primarily a rice and oat and tapioca flour based mix, so when you bakes cakes, cupcakes or substitute this for breads, bear in mind that once you refrigerate it, even the softest cake will turn hard when it's cold (unlike white flour cakes). So, make sure you keep it out and bring them to room temperature or just warm it up in the microwave or oven. These ingredients are readily available in any large supermarket or specialty store and are aren't expensive at all.

Ingredients

  • 400 gms Rice Flour (very fine grain)

  • 1.5 cups Glutenfree whole Oats

  • 1 cup Tapioca flour

  • 1 cup Quinoa Flour

  • 5 tsp baking powered (glutenfree version)

  • 3 tsp baking soda (glutenfree version)

Grind the oats to a fine flour consistency. Place all the above ingredients into a really large mixing bowl, use a whisk and combine the flours well, this needs to be really well incorporated, so this will roughly involve 10 minutes of manual mixing. If you don't have the time, you can pulse it in a food processor (or use a stand mixer) for a faster and more through mix. Store this in a clean jar or container and use it cup for cup as per the recipe requirement. This is a light non grainy self raising Gluten free flour from this mix.

Tip- You can even add ready made glutenfree oat flour to this. Quinoa flour can be substituted with sorghum flour too.