This gum-free gluten-free flour mix will prove to be a really nice and versatile mix that can be used from cakes, pies, and even bread. Since it contains dried milk, it would not be dairy-free, but this ingredient is essential to provide softness to the dough. Anyhow, there is a nice part of it. This mix is extremely easy to make and requires easy-to-get ingredients.

Xanthan gum is the key ingredient for gluten-free cooking for long. Thanks to this gum, we can achieve nice crumbs and make bread that doesn’t fall apart. The downside of using this gum is that it can provide an undesired chewiness or gumminess in our preparations. I am not saying that it is bad, it is just bad in excess, so the key is knowing how to use it, or how to complement is with other ingredients!

Several options are available to replace or reduce and complement xanthan gum. A commonly used complementary ingredient is the powdered psyllium husk. I really love to use the psyllium husk since it provides less gumminess texture than the xanthan gum, incorporates a lot of fibre to the dough (it’s basically pure fibre!), and allows to get a desirable texture and form. Like all fibres, it absorbs a lot of water. You can try the experiment of mixing a spoon of psyllium husk with water in a glass and wait for a few minutes. I won’t tell you what happens, so I don’t ruin you the fun (jeje).

Other options are to replace the xanthan gum with other gums such as the agar gum and guar gum. Also, you can prepare a replacement made from tapioca starch, called “tapioca gum”, which is elaborated by combining water with tapioca starch to hydrate it and then evaporate the extra water, creating a dense slurry that can give structure to bread preparations. I won’t go deep with these since I don’t use them often.

Coming back to the flour mix recipe, we will use five ingredients to build the mix. White and brown rice flour, potato and tapioca starch, and non-fat milk powder. The proportions are as follows:

• 57% white rice flour
• 18% brown rice flour
• 16% potato starch
• 8% tapioca starch
• 3% skim milk powder

As always, I recommend you making a batch of flour so its easier to use (believe me that we will use this one a lot ).

For 1kg of flour (you can make the amount you want by multiplying the amounts):

• 565 g fine white rice flour
• 175 g fine brown rice flour
• 160 g potato starch
• 75 g tapioca starch
• 25 g skim milk powder

Just be sure to homogenize it well!

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I consider this blend not the simplest one because it uses whey isolate powder. The whey isolate will help give structure to the bread. Be aware that the whey isolate is different from the whey protein, you won’t get results with that one!. It has proven to be quite useful for gluten-free baking since we have to resort to quite a lot of starches to make our blends.

This blend consists basically of:

• 51% rice flours
• 36% starches
• 2.2% xanthan gum
• 11% unflavored whey isolate

What I recommend, is to make big batches, homogenize it, and store it in an air tight container so it’s faster whenever you want to make any recipe.

It is always better to weight everything you use, since cups or tsp/tbsp can be quite inaccurate measurements.

According to the proportions, you can make batches of 450 g of flour for the best results. You can always calculate to make the exact amount by the way.

This table shows you how many grams of each component you need to use to make the blend. I am including the approximate calculations for 100 g and 300 g just in case.

Hope you like it!

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