Our Gluten-Free Flour Blend Recommendations

It's long overdue that I wrote an extensive article about gluten-free flours. There's so much mystery surrounding it, and for good reason. Flour is something most people take for granted. Before we went gluten-free, baking was relatively easy. We could just grab a bag of wheat flour and call it a day. The best gluten-free flours are blends.

It takes a precise formula to produce a gluten-free blend that can perform well for both yeasted and non-yeasted baked goods. That's a feat in itself. To find a flour that performs well, tastes great, and is nutritious is really like finding a unicorn. Of all of the flours I've used, Cup4Cup flour is the most versatile. The only strike against Cup4Cup flour (well the only BIG strike) is that it can't be used in vegan recipes because it contains milk powder. I haven't posted any vegan recipes to date, so at this point in time, I recommend using it wherever I call for 1:1 gluten-free flour.

My next favorite is Bob's Red Mill 1:1 GF flour. I've also had success with King Arthur All-Purpose GF flour. The latter does not contain xanthan gum, so you will need to add it separately to make items in my recipes. Cakes and quick breads require the smallest addition of xanthan gum, followed by cookies, then yeast rolls, and breads. I don't usually use psyllium husk, but when I do, it's in my egg pasta or artisan breads.

Some of my recipes call for the addition of extra xanthan gum. When making rolls and breads, it can be necessary to give the dough the right consistency. I have used both Anthony's and Bob's Red Mill brands of xanthan gum with great success. I will provide the Amazon affiliate links below:

These are the 1:1 GF flours I recommend, in order of my preference. The pictures contain our Amazon affiliate link to purchase:

Cup4Cup

Carol's GF Pastry Flour

Bob's Red Mill 1 to1

I personally cannot recommend King Arthur Measure for Measure GF flour. I don't like the taste or texture, and it doesn't work with yeasted baked goods. It actually says so in fine print on the back of the bag.

When you're using a 1:1 flour like cup for cup, you'll need to remember that the starches in the blend require more hydration. When converting a conventional recipe you may find that you need to add up to 25% more liquid at times. That hydration can be in the form of water, milk, juice, or even an egg. Occasionally I've found that adding a little more fat or oil mitigates the grittiness of some blends.

Allowing your batter or dough to rest a bit gives the starches time to fully hydrate, which will also reduce the grittiness.

We're working on getting our flour on the market. It works for absolutely everything and anything you would ever want to make, including croissants. Your recipe purchases are helping to make it a reality. Please send us positive vibes in that direction. I believe a miracle is on the way!

I'm not going to be able to say everything I need to say about flour in this post; so expect other posts. In the meantime, feel free to ask me any questions. I have to juggle many, many projects and ideas, so I apologize for my delay in getting this information out to you. I feel like I'm having a breakthrough moment, and this post is part of it.