Gluten-Free Flour Blend For Cakes, Cookies, or Muffins

Finding a quality gluten-free flour blend can be somewhat exasperating. I first ventured to purchase a quality mix. I remember baking cookies with an all purpose blend. The combination of bean flours were so atrocious that I added more and more nutmeg to mask the flavor. Even then, I tossed the cookies outside. They were awful!

Then I began dabbling with flour combinations. I did research on the internet, and to no avail I came up dry. I could not find a mixture ratio to have on hand. So, with a little tweaking from other recipes, I have found a great Gluten-Free Flour Blend that works wonderful in cakes, cookies, and muffins. Also, to cut back on cost, I use guar gum now instead of the usual xanthan gum. With this blend, I have baked Banana Chocolate Chip Muffins that can rival wheat muffins. I was astounded by their moisture content and the nostalgia that it brought on! (The other Gluten-Free Flour Blend that I also use is more suited for pancakes and waffles.)

Gluten-Free Flour Blend For Cakes, Cookies, or Muffins

6 cups sorghum flour
1 1/2 cups millet flour
3 cups tapioca starch
In a large mixing bowl, combine the flours. Mix well. Scoop flour into a storage bag. Use flour when making cakes, cookies, or muffins.

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