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.
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!
It will give some recipes a slightly gritty texture. It’ll work in recipes where you either have a good amount of liquid to hydrate the flour - crepes, far Breton, maybe the yellow cake - or in a recipe that’s supposed to be crunchy, such as a crisp cookie where the grit won’t be noticeable
This is great. I’m so glad to have this recipe. It is similar to what I have used which is an approximation of Dove’s GF flour from the UK. The thing I have not used in a long time is milk powder. It’s so expensive and harder to find organic and for only 75g I’m on the fence. We are not DF here.
Is there a marked difference with/without it? I know that Cup4Cup uses it but Measure for Measure not.
Great question! It entirely depends on the type of recipe you are making. For a recipe that already has milk in it, it’s pretty much a moot point. As you point out, considerable the overall low amount of milk powder in it, I think it’s safe to skip - I have always viewed it as optional.
Thanks for sharing this! I rarely buy commercial blends and tend to just use whatever flours I have on hand when baking, usually Sorghum, oat, and tapioca starch. I used to buy authentic foods superfine brown rice for making bread but the supplier I was ordering from (I'm canadian) increased shipping costs so I haven't ordered any in ages. Do you ever use a blend that has a higher whole-grain ratio?
I use a higher ratio of whole grain when I'm baking something that either calls for it (like an oat digestive cookie or bran muffin), or when I"m feeling like translating something that typically wouldn't have whole grain, but I think would taste good and have more nutrition (scone, some cakes, some tea cakes).
Believe it or not, I actually don't eat that much cake/pastry/baked goods. When I do, I just want it to be delicious and closest to what I used to eat before my diagnosis. I was brought up in a very "brown rice/no soda" household, yet my mom baked a ton and was really good - I'd say I have a foot in both worlds
Do you have any thoughts on a gf flour blend that does not include potato, corn or rice? I’m can’t do any of them and most blends call for it. I can use sorghum, buckwheat, millet, arrowroot, almond, coconut, but those others are out!
I love a challenge! In short, that's a tough one, being that rice flours are the backbone of every flour blend I have seen, both commercial and homemade. I pulled out my notes from when I was developing mine; the potato and corn are easier to find subs for, like arrowroot (it does have different properties, but close enough).
I would try a blend of sorghum and millet with tapioca and arrowroot, with the proportions roughly 1 part (by weight) sorghum : 1 part tapioca : 1 part arrowroot. You didn't mention oat - I like baking with it, although if it's in too high a proportion the end result can be a bit stodgy. These subs should work for cookies (understand, I haven't tested these), but not as well for cakes. I do have an all-almond flour chocolate cake if you look in the index
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.
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 :)
What would happen if I used rice flour that wasn’t superfine?
It will give some recipes a slightly gritty texture. It’ll work in recipes where you either have a good amount of liquid to hydrate the flour - crepes, far Breton, maybe the yellow cake - or in a recipe that’s supposed to be crunchy, such as a crisp cookie where the grit won’t be noticeable
This recipe is a game changer for me. Than you!!!
I’m so glad to hear!
This is great. I’m so glad to have this recipe. It is similar to what I have used which is an approximation of Dove’s GF flour from the UK. The thing I have not used in a long time is milk powder. It’s so expensive and harder to find organic and for only 75g I’m on the fence. We are not DF here.
Is there a marked difference with/without it? I know that Cup4Cup uses it but Measure for Measure not.
Great question! It entirely depends on the type of recipe you are making. For a recipe that already has milk in it, it’s pretty much a moot point. As you point out, considerable the overall low amount of milk powder in it, I think it’s safe to skip - I have always viewed it as optional.
Thanks for sharing this! I rarely buy commercial blends and tend to just use whatever flours I have on hand when baking, usually Sorghum, oat, and tapioca starch. I used to buy authentic foods superfine brown rice for making bread but the supplier I was ordering from (I'm canadian) increased shipping costs so I haven't ordered any in ages. Do you ever use a blend that has a higher whole-grain ratio?
I use a higher ratio of whole grain when I'm baking something that either calls for it (like an oat digestive cookie or bran muffin), or when I"m feeling like translating something that typically wouldn't have whole grain, but I think would taste good and have more nutrition (scone, some cakes, some tea cakes).
Believe it or not, I actually don't eat that much cake/pastry/baked goods. When I do, I just want it to be delicious and closest to what I used to eat before my diagnosis. I was brought up in a very "brown rice/no soda" household, yet my mom baked a ton and was really good - I'd say I have a foot in both worlds
Grew up in a similar type household so i get it!!
Do you have any thoughts on a gf flour blend that does not include potato, corn or rice? I’m can’t do any of them and most blends call for it. I can use sorghum, buckwheat, millet, arrowroot, almond, coconut, but those others are out!
I love a challenge! In short, that's a tough one, being that rice flours are the backbone of every flour blend I have seen, both commercial and homemade. I pulled out my notes from when I was developing mine; the potato and corn are easier to find subs for, like arrowroot (it does have different properties, but close enough).
I would try a blend of sorghum and millet with tapioca and arrowroot, with the proportions roughly 1 part (by weight) sorghum : 1 part tapioca : 1 part arrowroot. You didn't mention oat - I like baking with it, although if it's in too high a proportion the end result can be a bit stodgy. These subs should work for cookies (understand, I haven't tested these), but not as well for cakes. I do have an all-almond flour chocolate cake if you look in the index
If I'm nightshade sensitive can I swap something for the potato starch?
You can substitute cornstarch or tapioca starch for the potato, no problem
I don’t use it often, but I do have it. I’ll look out for things to make with it!