For cookies, cakes, tart and pie crusts, quick breads, muffins, and pâte a choux— anything that you'd normally use cake or AP flour for—this is a trusty sub.
Hi - I remember seeing on another of your posts (maybe in comments somewhere?) what the weight is for 1 cup of your gf blend, but I can’t find it now. I really wish I had written it down! I’m trying to sub for a different blend in a non- HYC recipe.
Hi, I’m hoping you see this soon as I’m planning on using your gf flour blend soon for a number of your recipes. I don’t have time to order from Amazon so I need to use Bob’s Redmill which is available locally. Their rice flour aren’t labeled “superfine.” I looked on their website and they don’t seem to make “superfine.” Are their regular white rice and brown rice flours fine enough and what you had in mind when you referred to them in the comments above? Thanks in advance.
Lisa - I’m so sorry I didn’t see your comment as soon as you posted it! I try to keep up but sometimes I miss some.
Bob’s is fine if you are making something that has plenty of liquid like crepes or Dutch baby. Or the flatbread recipe I posted yesterday since it steams a bit after cooking. If used in a crisp topping, it doesn’t matter as much since that’s a chunky topping with innate crispness. If using in a cookie though, you will detect some graininess (although not as much an issue in a cookie like the Cantucci).
Hi Liz! Question…should I be able to use this in place of other gf flour blends? For example, if another recipe calls for 3 cups of a gluten free flour blend, would your blend work as a 1-1 replacement?
Keep in mind that many blends add a little xanthan gum, so depending on the recipe you use you may need to add some. Also, all flour blends behave slightly differently from each other
Ok, good to know! The recipe is for a banana cake. The gf blend the recipe calls for has 14 g xanthan gum added to a blend of 686 g of mixed gf flours. (Similar flours and ratios as your blend, with the exception of the xanthan gum.) Should it matter if I use your blend and don’t have the x gum?
I really like your blend and keep a batch around to make my GF baking easier. However I have struggled with figuring out how to use your blend with other recipes. If the recipe calls for 1 cup of GF flour; how many grams of your blend do I use? If the recipe gives grams...how do I translate to your blend? In several baking projects your blend seems much "lighter" than other blends. Thanks for your help.
When you mention that this homemade GF flour recipe lasts for 3 months on shelf, and 3 months extra if in fridge- does this mean if you keep it in fridge from day 1 , then it has a lifespan of 6 mo? Or that if it out on counter for 3 months and u wish to use it longer, transfer to fridge at that juncture to extend its lifespan?
Amanda, These are conservative storage times. Definitely if you keep it in the fridge, it will have a very long shelf life, 6 months or more. If you had it at room temperature and haven’t used it up within 3 months, you could then transfer to fridge and keep it longer
That’s a tough one, being that rice flour is a main component and offers more structure than any of the starches. Having said that, I think you could experiment with using oat flour. I haven’t tried it, but I think it could work in cookie recipes as well as a muffin or quick bread
hi, I was wondering if someone is allergic to tapioca starch can one use potato or some other starch instead, thank you so much, thanks for all the great recipes!
What are your thoughts on substituting dry oat milk powder for the soy milk powder? I'm dairy allergic so regular milk is not an option. I use oat milk for most of my dairy milk substitutions. What properties does the milk add to the mix? Thanks. I'm fairly new to being gluten intolerant
The recipe of my dreams!! Thank you! The gf flour pantry can get out of hand with all the different bags. I’m excited to streamline some of my recipes. I’ve been living in small spaces the past few years, some of them far flung, wishing for something like this. Couldn’t come from a better source. So grateful!
I am new to "Have Your Cake" so apologies if this has been asked/answered: I am not sure if you have explicitly tested, but should most of your recipes work with "regular" flour? Asking for the new brownie recipe :) Thank you.
Being gluten intolerant myself, I have only tested the recipes with GF flour.
This particular recipe for the brownies happens to be based on one I developed a long time ago with wheat flour, so I’d say that yes, you can sub AP wheat flour in this one. Thank you for your question!
Ooh, I think I found it: is it 1 c/ 140 grams?
Hi - I remember seeing on another of your posts (maybe in comments somewhere?) what the weight is for 1 cup of your gf blend, but I can’t find it now. I really wish I had written it down! I’m trying to sub for a different blend in a non- HYC recipe.
Thanks!
Hello, I’m new to your website and so glad to find your diy gluten-free blend. I was wondering if this blend will work well for making bread?
So happy that your gf blend doesn’t include xanthan gum. I find it bothers me almost as much as gluten!
I find I can eat a little, but I’ll eventually get a little stomach upset, too, if I eat a lot. I really try to keep the use of it to a minimum!
Hi, I’m hoping you see this soon as I’m planning on using your gf flour blend soon for a number of your recipes. I don’t have time to order from Amazon so I need to use Bob’s Redmill which is available locally. Their rice flour aren’t labeled “superfine.” I looked on their website and they don’t seem to make “superfine.” Are their regular white rice and brown rice flours fine enough and what you had in mind when you referred to them in the comments above? Thanks in advance.
Lisa - I’m so sorry I didn’t see your comment as soon as you posted it! I try to keep up but sometimes I miss some.
Bob’s is fine if you are making something that has plenty of liquid like crepes or Dutch baby. Or the flatbread recipe I posted yesterday since it steams a bit after cooking. If used in a crisp topping, it doesn’t matter as much since that’s a chunky topping with innate crispness. If using in a cookie though, you will detect some graininess (although not as much an issue in a cookie like the Cantucci).
Thank you Liz. No problem on the timing, it was a very busy time of year.
Hi Liz! Question…should I be able to use this in place of other gf flour blends? For example, if another recipe calls for 3 cups of a gluten free flour blend, would your blend work as a 1-1 replacement?
Jennifer, yes, absolutely.
Keep in mind that many blends add a little xanthan gum, so depending on the recipe you use you may need to add some. Also, all flour blends behave slightly differently from each other
Ok, good to know! The recipe is for a banana cake. The gf blend the recipe calls for has 14 g xanthan gum added to a blend of 686 g of mixed gf flours. (Similar flours and ratios as your blend, with the exception of the xanthan gum.) Should it matter if I use your blend and don’t have the x gum?
I really like your blend and keep a batch around to make my GF baking easier. However I have struggled with figuring out how to use your blend with other recipes. If the recipe calls for 1 cup of GF flour; how many grams of your blend do I use? If the recipe gives grams...how do I translate to your blend? In several baking projects your blend seems much "lighter" than other blends. Thanks for your help.
When you mention that this homemade GF flour recipe lasts for 3 months on shelf, and 3 months extra if in fridge- does this mean if you keep it in fridge from day 1 , then it has a lifespan of 6 mo? Or that if it out on counter for 3 months and u wish to use it longer, transfer to fridge at that juncture to extend its lifespan?
Amanda, These are conservative storage times. Definitely if you keep it in the fridge, it will have a very long shelf life, 6 months or more. If you had it at room temperature and haven’t used it up within 3 months, you could then transfer to fridge and keep it longer
I feel like you could work with a distributor to create your own GF flour using this recipe and people would buy it. Just saying!
Thank you!
It’s a tough market. Friends have given it a go. But you never know!
Any substitutes for rice flour? Cooking for a friend who is allergic to rice.
Have you tried to make this recipe with just oat flour?
That’s a tough one, being that rice flour is a main component and offers more structure than any of the starches. Having said that, I think you could experiment with using oat flour. I haven’t tried it, but I think it could work in cookie recipes as well as a muffin or quick bread
I have the same quesrion
Jess, answered above
hi, I was wondering if someone is allergic to tapioca starch can one use potato or some other starch instead, thank you so much, thanks for all the great recipes!
Yes, absolutely! The starches can be substituted for each other
thx so much!
Is there any good substitute for the potato starch? My GF people don’t eat nightshades ☹️ Thanks for all the deliciousness!
Ooh, I read down farther and found you said cornstarch or tapioca!! Yay!
What are your thoughts on substituting dry oat milk powder for the soy milk powder? I'm dairy allergic so regular milk is not an option. I use oat milk for most of my dairy milk substitutions. What properties does the milk add to the mix? Thanks. I'm fairly new to being gluten intolerant
Absolutely - soy, oat, or any other milk powder. It’s not essential, but it adds protein that helps baked goods color
is tapioca starch the same as tapioca flour? I'm looking at Anthony's brand on Amazon, specifically.
Yes, it’s the same thing
The recipe of my dreams!! Thank you! The gf flour pantry can get out of hand with all the different bags. I’m excited to streamline some of my recipes. I’ve been living in small spaces the past few years, some of them far flung, wishing for something like this. Couldn’t come from a better source. So grateful!
I’m so glad to help!
I am new to "Have Your Cake" so apologies if this has been asked/answered: I am not sure if you have explicitly tested, but should most of your recipes work with "regular" flour? Asking for the new brownie recipe :) Thank you.
Hello and welcome!
Being gluten intolerant myself, I have only tested the recipes with GF flour.
This particular recipe for the brownies happens to be based on one I developed a long time ago with wheat flour, so I’d say that yes, you can sub AP wheat flour in this one. Thank you for your question!
Thank you :)