{"id":3795,"date":"2019-06-03T09:21:29","date_gmt":"2019-06-03T13:21:29","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?page_id=3795"},"modified":"2022-01-26T21:09:56","modified_gmt":"2022-01-27T02:09:56","slug":"how-to-make-gluten-free-all-purpose-flour","status":"publish","type":"page","link":"https:\/\/www.jmcutlery.com\/wiz\/how-to-make-gluten-free-all-purpose-flour\/","title":{"rendered":"How to Make Gluten-Free All-Purpose Flour Blend"},"content":{"rendered":"

\u00a0 \u00a0 \u00a0 \u00a0 HOW TO MAKE YOUR OWN GLUTEN-FREE
\n<\/strong><\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ALL-PURPOSE FLOUR BLEND
\n<\/strong><\/span>
\nWhere “all-purpose gluten-free flour” is called for in
\na recipe, this is my blend that works successfully.<\/span><\/strong><\/p>\n

 <\/p>\n

This Oat flour blend is far healthier<\/strong> than any
\npackaged gluten-free flour blend I’ve seen.\u00a0 It’s a
\nslower burning, nutrient dense source of carbohydrates.
\nIt means you feel full longer, and it doesn’t spike your
\nsugar, a trigger for insulin resistance and diabetes.<\/span><\/p>\n

 <\/p>\n

This gluten-free flour blend will save you money.<\/strong><\/span>
\nCompared to buying mixes, it\u2019s healthier than any other<\/span>
\ngluten-free flour options because both oat flour and tapioca<\/span>
\nare not just delicious, and readily available, they’re listed
\nin the ten approved carbs for diabetics!<\/span><\/p>\n

 <\/p>\n

Oat flour is more cost-effective<\/span>, than almond or <\/span>nut flour
\nand makes lighter baked goods. <\/span>I did not enjoy baked
\ngoods made from coconut flour. They had a distinct
\nunpleasant dryness. The lack of moisture requires recipes
\nspecific to coconut flour that require a lot more moisture.
\nSo it is not versatile.<\/span><\/p>\n

 <\/p>\n

You can<\/em> buy oat flour <\/em><\/span><\/strong>(From Amazon or Whole Foods,
\nor Bob’s Red Mill),<\/span> or you can grind whole or instant oats
\ninto flour yourself in a processor or coffee grinder and
\nsift in a mesh strainer. Discard any hard particles. Then
\nmeasure oat flour after sifting. It only takes 5 minutes,
\nand you’ll save a ton of money and inconvenience.<\/span><\/p>\n

 <\/p>\n

If you can’t buy oat flour<\/strong><\/em>, you simply need an
\ninexpensive coffee <\/span>grinder or food processor. Organic
\n<\/span>Instant oats are best. (Not the flavored ones sold in
\nindividual paper <\/span>packets). They’re just smaller and
\nthinner than traditional old-fashioned <\/span>rolled oats.
\nThey can be finely ground faster than whole oats.<\/span>
\n
\nThey have the same exact health benefits as
\nold-fashioned oats, <\/span>but instant oats are smaller,
\nand thinner, so they soften faster\u2026<\/span>They yield
\nreally soft and tender healthy baked goods!<\/span><\/p>\n


\nTip:<\/strong> You can usually find them right next to the
\nold-fashioned <\/span>rolled oats at the grocery store, and
\ninstant oats are also <\/span>perfect for making oatmeal
\ncookies! (You can use them to\u00a0 make <\/span>ALL of these
\nhealthy and yummy recipes of mine!)<\/span><\/p>\n


\nI store this flour on my counter in a large stainless steel
\ncanister\u00a0(from Costco<\/em>). Do not refrigerate oats unless
\nyou’ll be storing them, airtight, for months. Excess
\nmoisture from condensation may cause it to spoil.<\/span><\/p>\n

 <\/p>\n

Use this gluten-free all-purpose flour blend,
\nswapped out\u00a0 1 for 1, in any of your favorite
\nGF recipes<\/strong>!<\/strong>\u00a0<\/span><\/p>\n

 <\/p>\n

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ++++++++++++++++++<\/span><\/strong>
\n<\/em><\/span><\/p>\n

For every 1 cup of GF flour (called for in a recipe) use:<\/em><\/strong><\/span>
\n<\/span><\/strong>3\/4 cup oat flour + <\/span>1\/4 cup tapioca (starch\/flour)
\n1\/2 tsp. xanthan gum (optional, but helps it bind fluffy
\nbaked goods that may otherwise fall apart when sliced).<\/em><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0++++++++++++++++++<\/span><\/strong><\/span><\/p>\n

These blends can be bottled to have on hand.<\/span><\/strong><\/p>\n

To make ready-ground bagged Flour
\nwhisk these Ingredients:
\nTWO 16-ounce bags of oat flour (10 cups),\u00a0<\/span><\/strong>
\n<\/span>16 oz. Tapioca
\n<\/strong>Using Arrowhead Mills 18 oz bag of tapioca starch:
\nUse ONE 18 oz bag MINUS 1\/4 cup, (4 tbs. <\/em>or 2 ounces)<\/em>
\n(Remove and save the tapioca starch
\nfrom the 18 oz. bag for future use).<\/em><\/span><\/p>\n

1\/4 tsp. xanthan gum (or ground flaxseed) per cup of flour
\nblend, in a gluten free recipe (optional, but helps it bind)
\n<\/em><\/span><\/p>\n

Try to measure carefully. It’s OK\u00a0 to err with a wee bit
\ntoo much flour, \u00a0but never with too much tapioca!<\/span><\/strong><\/p>\n

Store in an airtight container up to several weeks<\/span>
\nbelow 80\u00ba-Fahrenheit.<\/span>
\n<\/span><\/p>\n

I keep this blend in a large stainless steel airtight
\ncanister.<\/span>
\nDo not refrigerate oats unless you’ll be storing
\nthem, airtight, for months.<\/span>
\n<\/strong><\/p>\n

Fluffy Gluten-free breads and cakes tend to fall
\napart without a form of stabilizer to replace the
\nmissing gluten. (Not as much is needed for cookies
\nor <\/em><\/span>muffins.)
\n<\/span><\/em>
\nIf you can’t use xanthan gum,
\nFor every Tsp. of xanthan in the recipe use:
\n<\/span><\/strong> \u00a02 parts hot water and 1 part flax.
\n*ground flaxseed or chia seed. Let it <\/span>gel in 2 tbs. hot
\nwater for a few minutes. <\/span>(this helps bind fluffy bread
\nand cake) not required for cookies.<\/span><\/p>\n

 <\/p>\n

\u00a0<\/span><\/strong>*If you don\u2019t have any xanthan gum, <\/span>or don\u2019t like
\nusing it,<\/span><\/strong> try replacing it with:\u00a0\u00a0<\/span>1\/3 cup of ground<\/em> chia
\nseeds or ground flax seeds 1:1 ratio, mixed with 2 parts
\nhot water for every 1 part flax <\/span>and let it gel for 5 minutes.
\n<\/span>It will work just <\/span>like Xanthan gum.<\/span><\/p>\n

 <\/p>\n

Replacements<\/strong> may not give <\/span>exactly the texture and qualities
\nto some recipes that you might expect. You may need to
\n<\/span>experiment with the replacement ratio a bit or bake a bit longer.
\n<\/span>
\n<\/span><\/strong><\/p>\n

What\u2019s more, these seeds pack lots of fiber and important
\nnutrients. <\/span>While you can use chia seeds whole, they add a bit
\nof crunch and mild, nutty flavor to your recipe \u2014 so you should
\ngrind them if you prefer a smoother texture.<\/span><\/p>\n

 <\/p>\n

Ground Chia seeds can replace xanthan gum.
\n<\/span>Add 2 parts of hot water for every 1 part of chia seeds,
\nthen stir until the mixture becomes viscous.<\/span><\/p>\n


\n<\/span>To have your own all-purpose GF blend always on hand,<\/strong>
\n<\/span>you need only<\/span>\u00a0<\/span>2 ingredients, plus a “stabilizer,”\u00a0<\/span>(which I prefer
\nxanthan or guar gum because it’s plant-<\/span>based, easy to buy and
\nuse, and it holds fluffy baked goods together). <\/span><\/p>\n

You can alternatively use,<\/span><\/p>\n

flax seed or chia seed egg <\/span><\/span><\/span><\/p>\n

 <\/p>\n

I often buy Arrowhead Mills ready-made organic
\noat flour, <\/span>six bags at a time, on Amazon.
\nOther times, I grind organic quick or whole oats,
\na batch at a time in my coffee grinder, when
\nI can’t get it on Amazon.<\/span><\/p>\n

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

I’ve been bottling and using this blend
\nsuccessfully for all <\/span>my gluten free recipes,
\n<\/span>except for those<\/span>\u00a0that call for Almond flour
\nwhich is a different <\/span>flavor\u00a0and texture.\u00a0<\/span><\/p>\n

(1\u00be cups of whole oats, should yield 1\u00bd<\/span>
\ncups (or more) of oat flour once it is ground
\nand sifted and hard kernels tossed out).<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

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

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Put 1\u00be cups of oats in your coffee grinder or
\nfood processor.<\/span><\/strong> your coffee grinder may hold
\nonly 1\/2 a cup at a time.<\/span><\/p>\n

Grind down until the oats are the texture of flour. <\/span>
\n(This will take about 1\/2 a minute depending on
\nthe <\/span>power of your blender).\u00a0<\/span><\/p>\n

 <\/p>\n

Pour the oat flour into a wire mesh strainer or a
\nflour <\/span>sifter and sift over a large bowl to take out
\nlarger <\/span>flakes of bran. (Save any large bits of bran
\nfor <\/span>another recipe, such as oatmeal\u00a0 cookies).
\nCake and buns need flour to be a fine texture.\u00a0<\/span><\/p>\n

1\u00bd cup of oat flour Measure out and put it into a
\nbowl. <\/span>(This should be what you have left after
\nsifting out 1 to<\/span>\u00a02 tbs. of bran).<\/span><\/p>\n

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

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


\nRecipe Notes<\/strong><\/span><\/p>\n

Why use organic oat flour instead of other
\ngluten-free flour choices?
\n<\/strong><\/span>
\nOats have a similar protein content to that of wheat
\nflour, <\/span>so it bakes up like wheat flour in most recipes.<\/span><\/p>\n

It\u2019s inexpensive and easy to find. You can grind oats
\nfresh, <\/span>so they will maintain more nutrients than pre-milled
\npackaged <\/span>flour. It\u2019s healthier than many other gluten-free
\nflour choices. <\/span>It uses the whole grain unlike white rice
\nflour or other mixes.
\n<\/span>
\nYou can choose not to sift it and have a whole wheat<\/strong>
\nstyle <\/span>texture.<\/span>
\n
\n<\/span>\"\"What else can I make with
\nthis gluten-free flour mix?
\n<\/span><\/strong>
\nAny of your favorite recipes<\/strong>
\nwith this gluten-free flour mix <\/span>
\nswapped out 1 for 1! You can
\nalso easily convert this recipe <\/span>into Homemade
\nGluten Free Bisquick<\/a> and make these <\/span>amazing gluten-free
\nVegan\u00a0 ‘Red Lobster’ Cheddar Bay Biscuits!<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Gluten Free Flour Recipe<\/span><\/strong><\/p>\n

An all-purpose gluten-free flour mix that you can
\nuse 1:1 instead of wheat flour in all of your baking.
\nAuthor: (https:\/\/draxe.com\/)<\/span>
\n<\/span>Author: Monica – Veggies (https:\/\/thehiddenveggies.com\/)<\/span><\/p>\n

 <\/p>\n

Oat Substitutes<\/strong><\/span>
\n\"\"<\/span><\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

You can replace the <\/span><\/strong>oats in an oatmeal<\/span><\/strong>
\ncookie recipe <\/strong><\/span>with an equal amount <\/span>of ground
\n<\/span>flaxseed,\u00a0 quinoa flakes or chia seeds.<\/span>
\nGround flaxseed has very little flavor and is likely to<\/span>
\nproduce cookies that taste similar to the recipe<\/span>
\nwith oats, with a slightly denser texture.<\/span><\/p>\n

Quinoa flakes have a slightly nutty flavor that can<\/span>
\nenhance the natural sweetness of oatmeal cookies<\/span>
\nand give them a similar texture to oats. Chia seeds<\/span>
\nhave a hardly-noticeable nutty flavor and create a<\/span>
\nmore crumbly oatmeal cookie unless you add a tsp of
\nxanthan gum.<\/span><\/p>\n

If you like the taste and texture of whole wheat<\/strong>.<\/span>
\nsimply omit the sifting step when making this flour, <\/span>
\nleaving the bran in. It will leave more texture and a slightly <\/span>
\nnuttier taste similar to whole wheat.<\/span><\/p>\n

You want to make sure to measure out exactly 1-1\/2 cups <\/span>
\nof sifted oat flour for the mix. Make sure to tap the measuring
\ncup a few times to settle the flour when measuring or measure
\nthe flour by weight.<\/span>
\nStarting with 1-3\/4 cups of whole oats, it should yield 1-1\/2 <\/span>
\ncups of oat flour once it is ground and sifted.<\/span><\/p>\n

*Xanthan gum is optional, but it will help your baked goods <\/span>
\nhold together a little better and not crumble. <\/span><\/p>\n


\nPut gluten-free whole oats into a food processor or coffee<\/span>
\ngrinder. Blend for about 1 minute until the oats have turned
\ninto flour.<\/span>
\nPour into a wire mesh strainer or a flour sifter and sift over <\/span>
\na large bowl until all the fine flour has fallen through and <\/span>
\nthrow away the large bran that is left in the strainer.<\/span><\/p>\n

Add tapioca flour (aka tapioca starch) and xanthan gum to <\/span>
\nthe bowl of oat flour and mix with a whisk or fork.<\/span>
\nA series of 3 pictures showing the steps of adding the tapioca <\/span>
\nflour and xanthan gum to the oat flour to make a gluten free <\/span>
\nflour recipe.<\/span><\/p>\n

Store in a sealed container in the fridge until you are ready <\/span>
\nto use it in your next recipe.<\/span>
\n
\nHow to measure this gluten-free flour\u2026<\/span>
\nSince this flour is made fresh and sifted, it tends to be fluffy <\/span>
\nand has to be measured differently to get the same results <\/span>
\nas wheat flour.<\/span><\/p>\n

When you measure it by volume, tap the measuring cup on <\/span>
\nthe counter top a few times to settle the flour and then add <\/span>
\nmore until the measuring cup is full to the top.
\n<\/span>
\nYour measurement will be most accurate by weight. One cup <\/span>
\nof wheat flour weighs 4.5 oz or 120 grams, so make sure your <\/span>
\ngluten-free flour weights the same as wheat flour when swapping <\/span>
\nit out in a recipe.<\/span><\/p>\n

If you buy oat flour instead of grinding and sifting it yourself, it <\/span>
\ntends to weigh the same as wheat flour and can be swapped <\/span>
\nout 1:1.\u00a0<\/span><\/p>\n

You can easily grind Whole oats yourself<\/strong> in any <\/strong><\/span>basic<\/strong>
\nfood processor<\/strong>. I prefer a\u00a0 $15 coffee grinder I bought on
\nAmazon.<\/span><\/p>\n

Tapioca flour \u2013 helps the flour bind together.<\/span>
\nWith only oat flour, it gets very crumbly. Xanthan gum \u2013 <\/span>
\nWorks as an extra binder to hold your baked goods together.<\/span><\/p>\n

Why this gluten-free flour recipe works \u2026It works as a <\/span>
\nreplacement for wheat flour in almost any recipe. It\u2019s made <\/span>
\nfrom whole grain oats. You can easily grind your own oat <\/span>
\nflour in seconds with your blender. <\/span>Fresh ground flours
\nhave more nutrients than store bought.<\/span><\/p>\n

Read more about it here. Oat flour has many health benefits. <\/span>
\nSee what Dr. Axe (https:\/\/draxe.com\/) has to say about it.<\/span>
\n
\n<\/span><\/p>\n

What equipment do I need to make my own oat flour?<\/span>
\nA blender to grind the oats, A wire mesh strainer or a flour <\/span>
\nsifter to sift out the larger pieces of bran that are left over.<\/span><\/p>\n

Note: If the baked good recipe calls for egg or an egg substitute, <\/span>
\nI have found that using a flax egg also give it more of the <\/span>
\nwhole wheat taste and texture.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

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

\u00a0 \u00a0 \u00a0 \u00a0 HOW TO MAKE YOUR OWN GLUTEN-FREE \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ALL-PURPOSE FLOUR BLEND Where “all-purpose gluten-free flour” is called for in a recipe, this is my blend that works successfully.   This Oat flour blend is far healthier […]<\/p>\n","protected":false},"author":1,"featured_media":3799,"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-3795","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/3795","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=3795"}],"version-history":[{"count":129,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/3795\/revisions"}],"predecessor-version":[{"id":7503,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/3795\/revisions\/7503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/3799"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=3795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}