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Source the gluten-free plain and self-raising flour blends that I use from the UK, if possible.You may need to reduce or increase the amount of flour used based on differences that are unavoidable across different flour blends. Use a gluten-free flour blend that’s readily available in your country (if any), though results may vary and I can’t guarantee results as all flour blends are different.However, if you live outside of the UK, you’ve got a few options: Because that’s exactly what I use in my recipes!
CAKE RICE FLOUR RECIPES WITH BAKING POWDER FREE
If you live in the UK, you can happily use the gluten-free plain and self-raising flours that are easily found on supermarket free from aisle shelves and totally ignore this post. My answer is: a bit of both (not literally)! My solution to the above conundrum is the following: So what’s best for gluten-free baking: custom or commercial blends? The combination of these two things, in my opinion, makes gluten-free baking seem more time consuming and overly complicated than it really needs to be. However, hopping online to source 5 different flours and mixing up your own custom flour blend seems like a lot of effort for a simple sponge cake, doesn’t it? Plus, it would make creating your own gluten-free flour blend a prerequisite for every single recipe I ever created. for every single recipe in my book and on my blog.Īnd in a sense, this would be far more universally applicable, meaning everyone would achieve identical results no matter where you live in the world or what your supermarket’s gluten-free flour blends were like. Instead of telling you guys to use ‘gluten-free plain (all-purpose) flour’, I could instead tell you to use specific amount of rice flour, tapioca starch etc. Why opt for a custom gluten-free flour blend? Both contain drastically different ingredients and will likely yield wildly different results, yet both are considered ‘all-purpose’.Īnd what about if you live somewhere where commercial gluten-free blends are basically non-existent? By using a commercial gluten-free flour blend in my recipes, things can quickly go from convenient to ‘headache’ for all the reasons above. However, in the US, Bob’s Red Mill’s all-purpose gluten-free flour contains chickpea (garbanzo bean) flour, potato flour, tapioca flour, sorghum flour and fava bean flour. Just grab a bag of gluten-free flour from the shelves of your supermarket’s free from aisle and get baking – that’s exactly how easy baking should always be!īut what if you live somewhere where supermarket flour blends are vastly different to ours here in the UK? For example, in the UK, Doves Farm’s FREEE gluten-free plain (all-purpose) flour contains rice flour, potato starch, tapioca starch, corn starch and buckwheat flour.
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Using a commercial blend of gluten-free flour is the ultimate in convenience. So which is better for gluten-free baking? Well, there’s ‘fors’ and ‘againsts’ for both… Why opt for a commercial gluten-free flour blend? Or, create your own custom blend using individual measurements gluten-free starches and flours.
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Use a commercial blend of gluten-free flour blend from the supermarket.When it comes to creating gluten-free recipes, I’ve always been torn between two choices. Gluten-free flour recipe – the ultimate, plain or self-raising blend! Using this simple blend of starches and flours, you can create a blend that works perfectly for all my gluten-free cakes, pastry, cookies, biscuits and bread recipes.Ĭustom vs Commercial Gluten-free Flour Blends You can then use these blends to create the recipes on my blog, or in my book. Gluten-free flour recipe – use this simple blend to create gluten-free plain (all-purpose) flour or gluten-free self-raising (self-rising) flour in less than 5 minutes.