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Gluten-Free Flour Blends

Three Gluten-Free Flour Blend Recipes, and More

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Updated June 14, 2009

For baking, gluten-free flour blends work better than a gluten-free flour made from a single grain. Commercial gluten-free flour blends are available, but many people prefer to buy the individual flours (you might need to order them by mail) and make their own mix. Here are 5 useful articles that explain how to blend and work with gluten-free flours, from About.com's Gluten-Free Cooking site.

Gluten-Free Flour and Starch Glossary

Gluten-free flours have different tastes, characteristics, uses and nutritional content. The following descriptions will help you choose different flours for specific gluten-free recipes and individual nutritional needs.

How To Measure Gluten-Free Flours and Starches for Better Baking Results

This may sound trivial, but there is a right way and a wrong way to measure flours. How you measure your gluten-free flours and starches can affect your gluten-free cooking results, for better or for worse.

High-Protein Gluten-, Dairy-, Soy-, and Legume-Free Flour Blend Recipe

This high-protein gluten-free flour blend recipe is also dairy, soy and legume free. It's an ideal blend to use in gluten-free recipes that require high protein flour, like yeast breads.

Gluten-Free Sorghum Flour Blend Recipe

This gluten-free flour blend uses sorghum flour which adds good texture and flavor to gluten-free baked goods. Use it in any gluten-free bread or pizza dough recipe.

Gluten-Free Flour Blend by Chef Dean Lavornia

Dean Lavornia, Associate Professor at Johnson and Wales University in Providence, Rhode Island, uses this gluten-free flour blend to make gingerbread houses at Christmas, gingerbread cut-out cookies and a fabulous Honey Pecan Tart with Gingerbread Crust.

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