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Equal to Wheat Flour

Source of Recipe

Internet


Recipe Introduction

These combinations are equal to 1 cup of flour.

List of Ingredients

Information, these are not my notes.
What are some of the flours you use in your recipes?

I use a combination of flours to get a perfectly moist crumb in my cakes and a flaky crust for my pies and tarts. My favorites for desserts are almond meal, sweet sorghum flour, tapioca starch, sweet rice flour, millet flour, arrowroot and gluten-free oat flour. I never use xanthan gum, a key to attaining my trademark texture. The more whole-grain flours you use, the more elasticity and flavor in the final product, two very important traits for successful gluten-free baked goods. The ratio of these flours differs from recipe to recipe, making each of my creations special and unique

One of the techniques I mastered that really makes a huge difference in my baked goods is called reverse engineering. Instead of creaming your fats with the sugar, always cream them with the dry ingredients. The fat molecules evenly coat each and every granule of flour, starch and sugar, producing a moister crumb.



Recipe

Almond meal.

Bean flower.

Buckwheat flour.

Coconut flour.

Corn flour, for noodles, etc....

Cornmeal, fine. use scant cup.

Cornstarch.

Hazelnut meal.

Millet.

1 C oat flour and 1/2 tsp xanthan gum.

1/2 C potato flour and 1/2 C soy (or 1/3 to 2/3).

Quinoa flour.

5/8 C rice flour & 1/3 C soy flour.

Sorghum flour.

1 C soy flour and 1/4 C potato starch flour.

Tapioca flour.

1/2 C teff flour and 1/2 C Sweet rice flour for cookies and cakes.

White or brown rice flour and 1/4 tsp xanthan gum.

Xanthan gum is a binder.

Cooking times will vary. Lower oven temperature and cook longer for corn flours, potato and soy.

Recipe for 2 1/2 C
Silvana's All-purpose Flour Blend for pizza dough
Published April 5, 2011

Makes about 2 1/2 cups or enough for 1 pound of pizza dough

Go ahead and double or triple this recipe if you want to keep some flour blend on hand. Just transfer the blend to an airtight storage container and store in a cool, dry place or in the refrigerator.

Ingredients

1 1/2 cups white rice flour, preferably Bob's Red Mill
3/4 cup tapioca flour, preferably Shiloh Farms
1/4 cup plus 2 tablespoons potato starch, preferably Bob's Red Mill
3/4 teaspoon salt
1 1/2 teaspoons xanthum gum, preferably Bob's Red Mill

Instructions

In a large bowl, whisk together all ingredients.


Thickening agents;
Arrowroot
Cornstarch
Oat flour
Potato starch
Rice flour
Sago
Tapioca
Any of the gluten free flours will work to a degree.

Bob's red mill baking powder is gluten and corn free.