Gluten-free flour preparations

If you are unwilling to pay for commercially prepared baking/flour/pastry mixes to make your own bread etc you will be eager to find out how to substitute wheat flour for gluten-free preparations. Remember that gluten-free flour has to be a mix/blend of different flours. Use the internet to find blends that suit you, and don’t forget to utilise your public library to source books and other information re gluten-free cooking and baking. Coeliac New Zealand also has a large number of books available for members to borrow. If you haven’t joined, then I recommend you do. They have a website, a face book page, and ongoing support for members in the form of a quarterly magazine Coeliac Link. They also provide as part of your annual subscription, gluten-free foods and ingredients booklets.

I started mixing my own flours because I wanted to be able to have bread again, bread I actually liked, and bread I could justify spending time and money on. I hasten to add that I did purchase a bread maker. Mine is the Breville Bakers Oven and actually has a gluten-free setting, which ironically I now don’t use! I believe now, that any bread maker with various timing/crust options would be ok to use.
I had tried various gluten-free breads on the market and with the exception of one or two that I found acceptable, I decided they were overall not to my taste and definitely not worth paying upwards of $7.00 a loaf for.

For someone who hadn’t really baked at all for years, this has been a whole new learning curve. I have various gluten-free recipes/books that I have picked up along this journey and will incorporate recipes I am able to at a later stage. I also want to continue to try to adapt old favorites. So… learn with me! I write about flours now because most of us love our bread/baked treats and don’t really want to have to live without them.

You can find many flour mix recipes online so experiment and use what suits you best. Remember to consider nutritional value of flours, especially if you are looking after children. Where I live I have access to an Indian grocery store that I tend to buy my flours from. They are well priced, and you can buy as much or as little as you want from their bulk bins. Binn Inn is also a good source of gluten-free ingredients and products.

An author I recommend you watch out for is (Australian) Lola Workman. Her books are relatively easy to come by. I have seen them frequently advertised on trademe (at a very good price), and also on sites such as The Nile.co.nz. All you have to do is google her and you will no doubt come up with many references.
I was going to copy the recipes for her flour mixes here, but am hesitant due to the recent new file sharing laws and the laws of copyright. Suffice to say, her Bread and Pastry flour mix is the one I predominantly use for most of my baking attempts and I find it very reliable. She puts a great book together ,and goes into detail – without complicating things. The books are very well laid out, easy to follow and full of lovely pictures – always a bonus from my perspective!

My book is titled WHEAT FREE WORLD. I absolutely love it. It covers all the basics and has invaluable tips. I intend to work my way through it all eventually.

TIP: Keep you gluten-free flour mixes in labelled containers and have one large container that you use to mix up and keep your final (labelled) product in. I use a large Klip It container for mine and I weigh the flours directly into it.

See my recipe section for a Self Raising flour mix which I feel safe in including.
I can’t remember where I sourced it from but I have tweaked it, so in a way it‘s ‘mine‘.
I have used it so far, mainly in quiche/frittata type recipes that call for Self Raising Wheat flour and found it very successful.

Gluten Free SELF RAISING Flour Mix
6 cups rice flour
2 cups potato flour
1 cup maize cornflour (remembering not all cornflour is actually wheat free)
Approx 1/3 cup Gluten Free Baking Powder

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