If you’re looking for an amazing gluten-free flour blend, look no further! Over the past few years I’ve experimented with a variety of different gluten-free flour combinations. I’ve been using this blend and I’ve been really happy with the results. I use this flour in place of all-purpose flour in muffins, cakes, quick breads, and cookies and it works beautifully. This blend creates the texture in baked goods I remember and miss from gluten-filled baked goods. This blend is also grain-free and much more nutritious than many gluten-free rice flour/starch blends you’ll find in the store. It also has a nice, non-chalky flavor. Buckwheat, potato starch, and arrowroot powder have natural elastic properties, so I’ve found I often don’t need to use binders like xanthan gum when using this blend. Here are the flours I use and why I use them. I’ve also linked back to my favorite brands on Amazon. Happy Baking!
Buckwheat Flour – Buckwheat flour is a magical gluten-free ingredient! Despite it’s name, it doesn’t actually contain wheat. Buckwheat is a low-glycemic psuedo-grain that is full of protein, fiber, and minerals. In addition, it gives gluten-free baked goods great structure and stability. It has natural elastic properties and using it in this flour blend usually eliminates the need to use additional gums and binders. I like to make my own buckwheat flour from raw buckwheat groats (not toasted buckwheat, which is called kasha). To make the flour, simply grind up the buckwheat groats in your high-speed blender into a fine flour. Buckwheat flour sold in bags at the store often has a strong and overpowering flavor, which is another reason I prefer to make the fresh flour. Even fresh, buckwheat flour does have a distinct flavor. I like using it in combination with the following flours so the flavor isn’t overpowering. Be sure to blend the flour very well so it is finely ground.
Almond Flour – Almond flour is everyone’s favorite gluten-free flour for a reason. It adds nice flavor and moisture to gluten-free baked goods. It also ups the protein and fat content in gluten-free baked goods imparting richness and browning. Be sure to buy blanched almond flour instead of almond meal. Blanched almond flour is simply almond flour where the nuts have their skins removed before they are ground into a fine flour. Blanched almond flour creates light and fluffy baked goods. I like the brands Honeyville or Digestive Wellness. I DO NOT recommend Bob’s Red Mill’s almond flour. I love Bob’s Red Mill for other products, but their almond flour is gritty.
Potato Starch – Potato starch (not to be confused with potato flour) gives baked goods wonderful tenderness and structure. It makes cakes and quick breads light.
Arrowroot Powder – Arrowroot powder is another starch that gives baked goods a light crumb and texture. Arrowroot powder also has elastic properties that help bind gluten-free baked goods, resulting in non-crumbly treats.
Erin’s Grain-Free Flour Blend
- 300 grams buckwheat flour (ground finely in the blender from raw buckwheat groats)
- 300 grams blanched almond flour
- 300 grams potato starch
- 100 grams arrowroot powder
- 2 1/4 cups buckwheat flour (ground finely in the blender from raw buckwheat groats)
- 2 1/2 cups blanched almond flour
- 1 3/4 cups + 1 tablespoon potato starch
- 3/4 cup arrowroot powder
Mix together all the ingredients. Sift together using a large wire whisk to really incorporate all of the flours. Store in an airtight container.
*If you have a kitchen scale I highly recommend measuring the ingredients out by weight. This is much more accurate. Weighing by cup tends to vary based on how people scoop out ingredients. If you are measuring by cup, scoop the ingredients lightly and level them off rather than pouring the flours into the measuring cup.