{"id":2007,"date":"2018-02-23T15:52:27","date_gmt":"2018-02-23T20:52:27","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?page_id=2007"},"modified":"2020-03-18T10:54:13","modified_gmt":"2020-03-18T14:54:13","slug":"how-to-make-all-purpose-gluten-free-oat-flour","status":"publish","type":"page","link":"https:\/\/www.jmcutlery.com\/wiz\/how-to-make-all-purpose-gluten-free-oat-flour\/","title":{"rendered":"How to Make All Purpose Gluten Free Flour Blend"},"content":{"rendered":"

*How to Make All Purpose Gluten Free
\nFlour Blend<\/span><\/strong><\/p>\n

One type of gluten-free flour alone cannot replace<\/span>
\nthe all-purpose white or whole wheat flour used in
\nregular baking. It is usually necessary to make a
\nblend of the different weighted gluten-free flours
\nand starches to replicate the flavor, texture and
\n<\/span>density of the gluten-filled flours.<\/span><\/p>\n

 <\/p>\n

My first choice of a healthy gluten free flour
\nis using oat flour.<\/span><\/strong><\/p>\n

I like to follow these instructions and\u00a0<\/span>bottle up
\nready-to-use gluten free blend. Oat flour tastes
\ngreat as a flour substitute in most baked goods.
\nIt is high in protein, whereas other gluten free
\nblends are too starchy for health.<\/span><\/p>\n

An all-purpose gluten-free flour mix that you
\ncan use 1:1 <\/span><\/strong>instead of wheat flour in all of
\nyour baking.<\/span><\/strong><\/p>\n

Instructions<\/strong><\/span><\/p>\n

Measure out and put into a bowl.
\n1 cup tapioca flour (aka tapioca starch)
\n1 tsp xanthan gum (optional, but helps it bind)
\n3 cups of oat flour<\/span><\/p>\n

OR measure 3-1\/4 cups whole or instant oats<\/strong>
\ninto your blender and <\/span>grind down to the texture of flour.
\n<\/span>(This will take about 1 minute depending on the <\/span>power
\nof your blender). I use a coffee grinder for excellent results.
\nPour the oat flour into a wire mesh strainer or a flour sifter
\nand sift over a large bowl to <\/span>(This should be what you
\nhave left after sifting out <\/span>about 1\/4 cup of bran).<\/span><\/p>\n

Add the tapioca flour and xanthan gum to the oat flour <\/span>
\nand stir well until it is well mixed.<\/span><\/p>\n

Store in an airtight container in the fridge until you are <\/span>
\nready to use it in any baked goods.<\/span><\/p>\n

Oat Substitutes<\/strong>
\nYou can replace the oats in an oatmeal cookie recipe
\nwith an equal amount of ground flax, rice bran, quinoa
\nflakes or chia seeds. Ground flax has very little flavor
\nand is likely to produce cookies that taste similar to the
\nrecipe with oats, with a slightly grittier texture. Rice bran
\nintroduces an earthy tone to the cookies, but they still
\ntaste sweet with a chewy consistency.<\/span><\/p>\n

Quinoa flakes have a slightly nutty flavor that can enhance<\/span>
\nthe natural sweetness of oatmeal cookies and give them<\/span>
\na similar texture to oats. Chia seeds have a hardly-noticeable<\/span>
\nnutty flavor and create a more crumbly oatmeal cookie.<\/span>
\n
\n<\/span><\/strong>But when you want lighter results<\/strong> (e.g. angel food cake)
\nfrom <\/span>your gluten free blend, and the starch isn’t a health
\nconcern, mix together 2 cups of oat <\/span>blend and one cup of
\nthe following blend.<\/span><\/p>\n

Lighter gluten free flour blends<\/span><\/strong>
\nYou can use these blends cup for cup<\/span>
\n<\/span>to replace wheat flour.<\/span><\/p>\n

RECIPE (for 2 cups)
\nGluten Free flour
\n<\/span><\/strong><\/p>\n

\u00a0MIX\u2026<\/strong>
\n1\/2\u00a0 cup rice flour (white or brown)<\/span>
\n1\/2 cup potato flour And<\/span>
\n1\/2 cup\u00a0\u00a0oat flour or sorghum+ *1 tsp xanthan gum<\/span>
\n1\/2 cup cornstarch flour\u00a0potato starch or\u00a0tapioca <\/span><\/p>\n

OR HALF RECIPE (1 cup)
\nGluten Free flour
\n<\/span><\/strong><\/p>\n

\u00a0MIX\u2026<\/strong>
\n\u00bc\u00a0 cup rice flour (white or brown)<\/span>
\n\u00bc\u00a0 cup potato flour And<\/span>
\n\u00bc\u00a0 cup sorghum flour + *1 tsp xanthan gum<\/span>
\n\u00bc\u00a0 cup tapioca flour\u00a0potato starch or cornstarch<\/span>
\nCan be Mixed with<\/strong> 1\u00bc\u00a0 cups of oat or other
\nGluten Free flour to make 2\u00bc cups<\/span><\/p>\n

 <\/p>\n

These quantities can be used when<\/strong>
\n1\u00bd cups<\/strong> of All Purpose\u00a0<\/strong><\/span>Gluten Free
\nFlour\u00a0\u00a0is called for in a recipe:<\/span><\/strong><\/p>\n

\u00bd cup rice flour white or brown<\/span>
\n\u00bd cup potato flour<\/span>
\n\u00bd cup sorghum, rice, millet or oat flour<\/span>
\n+ 1-1\/2 tsp *xanthan gum<\/span>
\nPlus \u00bd\u00a0cup tapioca flour\u00a0potato starch or cornstarch<\/span><\/p>\n

 <\/p>\n

Use\u00a0 1\/2 the above for 3\/4 cup of flour
\n<\/span><\/strong>1\/4 cup rice flour white or brown<\/span>
\n1\/4 cup potato flour
\n1\/4 cup sorghum, rice, millet or oat flour
\n+ 1 tsp *xanthan gum
\n<\/span>Plus 1\/4 cup tapioca flour\u00a0potato starch or cornstarch<\/span><\/p>\n

 <\/p>\n

+++++++++++++++++++++++++++++++++<\/span><\/p>\n

Double the one and a half above for 3 cups<\/strong><\/span>
\n of\u00a0Gluten Free Flour<\/strong>.<\/span><\/p>\n

1 cup rice flour white or brown<\/span>
\n 1 cup potato flour<\/span>
\n 1 cup sorghum, rice, millet or oat flour<\/span>
\n 2 tsps *xanthan gum<\/span><\/p>\n

Plus \u00bd cup tapioca flour\u00a0potato starch or cornstarch<\/span>
\n+++++++++++++++++++++++++++++++++++++++++++++<\/p>\n

If you\u00a0<\/span><\/strong>need 2\u00bc cups<\/strong> use this\u00a0recipe below\u00a0<\/span><\/p>\n

Can be used as an add-in when a recipe<\/span>
\ncalls for a portion of other gf flour depending<\/span>
\n on your recipe. Such as our Callah recipe<\/a>
\nfor the Hamotzi Shabbat blessing.<\/span><\/p>\n

\u00be\u00a0 cup rice flour white or brown<\/span>
\n\u00be\u00a0 cup potato flour<\/span>
\n\u00be\u00a0cup sorghum, rice, millet or oat flour<\/span>
\n+ 1 tsp xanthan gum<\/span>
\n\u00be\u00a0 cup tapioca flour\u00a0potato starch or cornstarch<\/span>
\nSee half this recipe below<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

To keep the baked goods from falling apart<\/span>
\nyou need a binder. My choice is xanthan gum.<\/span>
\nYou can also use psyllium husk or guar gum.<\/span><\/p>\n

This is Bob’s Red Mill<\/a> xanthan gum chart<\/span>
\nCookies\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u00bc teaspoon per cup of flour<\/span>
\nCakes and Pancakes\u2026\u2026\u2026\u2026\u2026\u2026..\u00bd teaspoon per cup of flour<\/span>
\nMuffins and Quick Breads\u2026\u2026\u2026\u2026 \u00be teaspoon per cup of flour<\/span>
\nBreads\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026.1 to 1 \u00bd teaspoons per cup of flour<\/span>
\nPizza Dough\u2026\u2026\u2026\u2026\u2026\u2026\u2026..\u2026\u2026 2 teaspoons per cup of flour<\/span><\/p>\n

 <\/p>\n

The rule of thumb is a 2:1 ratio of flour to starch.
\nA gluten-free flour blend could be as simple as
\n1 cup of rice flour for every \u00bd cup of tapioca starch.<\/span><\/p>\n

However, too much starch can lead to gummy<\/span>
\nresults and not a lot of nutrition so it is best to use<\/span>
\nflours of different protein contents, weights and<\/span>
\ndensities.<\/span><\/p>\n

To make a high-protein flour blend, combine:<\/strong><\/span><\/p>\n

1 \u00bc cups bean or legume flour (i.e. chickpea, navy bean, soy)<\/span><\/p>\n

1 cup medium-weight flour (i.e. brown rice, sorghum)<\/span><\/p>\n

1 cup light starch (i.e. tapioca, cornstarch, potato starch)<\/span><\/p>\n

If you need to make your flour blend self-rising, add<\/span><\/p>\n

1 \u00bd tsp. baking powder and \u00bd tsp salt for every 1 cup<\/span><\/p>\n

of gluten-free flour blend.<\/span><\/p>\n

 <\/p>\n

For substituting flours:<\/b><\/span><\/p>\n

If you are going to substitute a flour choice, match your <\/span><\/p>\n

flour weight as best you can. Sub a medium weight flour <\/span><\/p>\n

such as sorghum flour with GF oat flour, or fine brown <\/span><\/p>\n

rice flour (medium weight to medium weight). Sub a <\/span><\/p>\n

heavier flour like millet flour with heavier buckwheat. <\/span><\/p>\n

Sub a light starch such as cornstarch with potato starch <\/span><\/p>\n

or tapioca starch (starch to starch). Note: Potato starch <\/span><\/p>\n

rises soft, and tender, while tapioca starch tends to get <\/span><\/p>\n

a tad tough on its own, though it does brown nicely. <\/span><\/p>\n

You may wish to combine these two starches to achieve <\/span><\/p>\n

both softness and a golden crust.<\/span><\/p>\n

 <\/p>\n

*Maybe you don\u2019t want to buy half a dozen different
\nflours and gums. Maybe you don\u2019t\u00a0<\/span><\/strong><\/span>want to do the math.<\/strong><\/span>
\nYou just want to open one bag of flour and start baking.<\/strong><\/span><\/span><\/p>\n

That\u2019s fine. There are many pre-made gluten-free, all-purpose
\nflour blends\u00a0<\/span>on the market and\u00a0they have done all the work for you.<\/span><\/p>\n

 <\/p>\n

Some have more nutritious flours than others.<\/strong><\/span><\/p>\n

Read the labels\u00a0<\/strong>to see which blends use the flours you prefer.<\/span><\/p>\n

I like my blend to have more high-protein,\u00a0whole grain flours and
\nless rice flour.<\/span><\/p>\n

Also be sure to check whether the blend you buy already has
\nthe xanthan gum added to it. <\/span><\/p>\n

Some do and some don\u2019t so read those labels.<\/span><\/p>\n

 <\/p>\n

There are many gluten-free flours available and each has its own characteristics including<\/span><\/p>\n

protein content, taste, density and weight. The heavier grain flours usually have more protein <\/span><\/p>\n

and are hearty and nutritious. These might include millet, quinoa, and buckwheat flours, nut <\/span><\/p>\n

flours and meals, bean and legume flours and cornmeal.<\/span><\/p>\n

 <\/p>\n

Baking with these is most similar to baking with straight
\nwhole wheat flour resulting in dense, <\/span><\/p>\n

dark baked goods that don\u2019t rise very much. These are
\nusually not used alone. At the other end <\/span><\/p>\n

of the spectrum are the light gluten-free flours. These tend
\nto be more starchy and include starches <\/span><\/p>\n

such as tapioca starch (which is the same as tapioca flour),
\ncornstarch, potato starch (which is not <\/span><\/p>\n

the same as potato flour) and my favorite starch, arrowroot
\npowder.<\/span><\/p>\n

 <\/p>\n

The most commonly used light gluten-free flour is white
\nrice flour which leads to lighter colored <\/span><\/p>\n

and less dense texture in baked goods. In the middle are
\nthe flours that give results similar to\u00a0<\/span>gluten-filled, all-purpose
\nflour. These include brown rice flour, oat flour and sorghum flour.<\/span><\/p>\n

One type of gluten-free flour alone cannot replace the
\nall-purpose white or whole wheat flour <\/span><\/p>\n

used in regular baking.<\/span><\/p>\n

It is usually necessary to make a blend of the different weighted
\ngluten-free flours\u00a0<\/span>and starches to replicate the flavor, texture
\nand density of the gluten-filled flours.<\/span><\/p>\n

The rule of thumb is a 2:1 ratio of flour to starch. A gluten-free
\nflour blend could be\u00a0<\/span>as simple as\u00a01 cup of rice flour for every
\n\u00bd cup of tapioca starch.<\/span><\/p>\n

However, too much starch can lead to gummy results and
\nnot a lot of nutrition\u00a0<\/span>so it is best to use\u00a0flours of different
\nprotein contents, weights and densities.<\/span><\/p>\n

 <\/p>\n

To make a high-protein flour blend, combine:<\/span><\/p>\n

1 \u00bc cups bean or legume flour (i.e. chickpea, navy bean, soy)<\/span><\/p>\n

1 cup medium-weight flour (i.e. brown rice, sorghum)<\/span><\/p>\n

1 cup light starch (i.e. tapioca, cornstarch, potato starch)<\/span><\/p>\n

If you need to make your flour blend self-rising, add 1 \u00bd tsp. baking powder and \u00bd tsp. salt <\/span><\/p>\n

for every 1 cup of gluten-free flour blend.<\/span><\/p>\n

Gluten is what gives baked goods their structure. Without the gluten, foods are more likely to <\/span><\/p>\n

fall apart. Adding gums such as xanthan gum or guar gum replaces some of that structure.<\/span><\/p>\n

For yeast products, add 1 teaspoon of xanthan gum or guar gum per cup of flour blend.<\/span><\/p>\n

For non-yeast products, add \u00bd teaspoon of xanthan gum or guar gum per cup of flour blend.<\/span><\/p>\n

Some people avoid gums because of digestive issues or sensitivities. In those cases, adding <\/span><\/p>\n

psyllium, agar agar, chia seeds or flax seeds in amounts equal to the gums required can also do <\/span><\/p>\n

the job. In some recipes, you may find you don\u2019t need any gluten-replacers at all.<\/span><\/p>\n

The more you bake, the more you will learn which of your recipes come out better with the <\/span><\/p>\n

gums added.<\/span><\/p>\n

When you need to bake gluten-free, all the rules change.
\nGluten-free baking requires different <\/span><\/p>\n

flour, different techniques and different baking times.
\nIt took me a lot of trial and error but eventually <\/span><\/p>\n

I learned how to bake delicious gluten-free treats.<\/span><\/p>\n

Once you understand why you make the substitutions,
\nit gets much easier. To help you have success <\/span><\/p>\n

with gluten-free baking, here is my ultimate gluten-free
\nvegan baking substitution guide.<\/span><\/p>\n

First, get familiar with all the different gluten-free flours.
\nGrain flours include amaranth, teff, quinoa, <\/span><\/p>\n

brown rice, white rice and certified gluten-free oat flour.<\/span><\/p>\n

Nut flours are nutritious and delicious and they include
\nalmond, hazelnut and peanut flour. Grain-free <\/span><\/p>\n

and nut-free flours include coconut, chickpea and soy flour.
\nSome of my favorite choices for baking <\/span><\/p>\n

are sorghum flour which is slightly sweet, almond and hazelnut
\nflours which add yummy nutty flavors, <\/span><\/p>\n

and buckwheat when I want a dense, dark, nutty taste. With
\nall the choices available, it should be pretty <\/span><\/p>\n

easy to find flours that meet your dietary needs. <\/span>
\nTry baking with different flours to discover which ones
\ngive you the best taste and texture for your recipes.<\/span><\/p>\n

From <\/span>https:\/\/www.onegreenplanet.org\/vegan-food\/
\nthe-ultimate-gluten-free-vegan-baking-substitution<\/span>-guide\/<\/a><\/span><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

*How to Make All Purpose Gluten Free Flour Blend One type of gluten-free flour alone cannot replace the all-purpose white or whole wheat flour used in regular baking. It is usually necessary to make a blend of the different weighted gluten-free flours and starches to […]<\/p>\n","protected":false},"author":1,"featured_media":1917,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-2007","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/2007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=2007"}],"version-history":[{"count":46,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/2007\/revisions"}],"predecessor-version":[{"id":4843,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/2007\/revisions\/4843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/1917"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=2007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}