So what is Labor Day, exactly? Well, other than it being another day of the year where we don’t have to go to work and we don’t get any snail mail, it’s a day of commemoration for the social and economic achievements of workers (gotta love Wikipedia). So on this day celebrating labor where we don’t have to labor, I decided to lighten my labor load in the spirit of, well, labor.
After batches upon batches of cups upon cups of gluten free, allergen free, vegan flours, forever fumbling with Ziploc bags, chip clips, air tight containers, even a little duct tape here and there in a pinch, it finally dawned on me to make my very own flour blend. Enter light bulb.
So rather than opening five different bags of flour every time I need to whip up a quick batch of brownies or loaf of bread, now I can open just one. After much research, a few bad batches, and the better part of a year, I finally found the perfect gluten free flour blend for me. It works in everything from breads and bagels to cookies and cupcakes. So what’s the secret? The same secret behind every good recipe: science and math.
The good news if you were a terrible student in math and
science? If you can read, you can bake—and
make your own gluten free flour mix.
Taking a cue from fellow gluten freer and baker Shauna James Ahern
(check out her great article here), I followed the 40%-60% formula: 40% of your
mix is comprised of gluten free whole grain flours, 60% is comprised of white
gluten free flours or starches.
Since there is a science behind this math, and each flour carries a different weight and rate of liquid absorption, its best to use a food scale when making your blend. In gluten free flour world, a cup doesn’t always equal a cup, but a gram always equals a gram.
And if my blend doesn’t blend with your food allergies or intolerances? No problem—there is a huge list of gluten free, allergy friendly flours to mix and match!
Whole Grain Gluten Free Flours
- Amaranth flour
- Brown rice flour
- Buckwheat flour
- Chia flour
- Mesquite flour
- Millet flour
- Oat flour
- Quinoa flour
- Sorghum flour
- Sweet potato flour
- Teff flour
White Gluten Free Flours & Starches
- Arrowroot flour
- Potato flour
- Potato starch
- Sweet rice flour
- Tapioca flour
- White rice flour
Once you determine the best blend for you, simply weigh out your flours, combine them in a large mixing bowl, and stir until all flours are well blended. Store in an airtight container and use with efficiency for all your Bubble Girl baking!
Remember, there is science and math involved here, which sometimes means bad experiments or wrong answers, however, there is no final exam. Play with your blend until you get it to an A+!