There are a plethora of gluten free flour blends out there, some of them excellent, but despite this I don’t use flour blends when I bake. I have found that flour blends can be very restrictive. What happens if I make a recipe that was developed using Cup4Cup with King Arthur’s Measure for Measure flour blend? Sometimes the recipe will work just as well and sometimes the recipe will come out too cakey or fail to rise altogether or have any number of other problems. For a truly replicable recipe, I always look for individual flour types, not a blend. However, sometimes a recipe looks too good to pass up or I want to make something I’ve successfully made with a blend in the past. When those times come, I use the best estimation of the ingredients given by the flour blend to create my own. Here, you’ll find the weight percentages that I use to create mock blends of several popular gluten free flours.
Amounts are given by percent so you can adapt the blend to any recipe. Take the total amount of flour and multiply by the percentage value given to get the amount of each flour you will use.
An example: if you have a recipe that calls for 300g of Better Batter, for the amount of white rice flour you will use, multiply 300 x 30% (or 300 x 0.3) to get 90g.
Mock Cup4Cup
This blend is good for recipes that do not need a lot of protein. Some cookies, like shortbreads, really benefit from this.
- 31% white rice flour
- 25% cornstarch
- 15% tapioca starch
- 14% brown rice flour
- 10% nonfat dry milk powder
- 3% potato starch
- 2% xanthan gum
Mock Better Batter
- 30% white rice flour
- 30% brown rice flour
- 15% tapioca starch
- 15% potato starch
- 5% potato flour
- 3% xanthan gum
- 2% pectin
Mock King Arthur Measure for Measure
- 25% white rice flour
- 20% brown rice flour
- 18% sorghum flour
- 22% tapioca starch
- 15% potato starch
- 2% psyllium husk
- 2% xanthan gum
Mock Doves Freee Self-Rising Flour
For those of us not in the UK, Doves Farm flours aren’t readily available. Now you can try recipes designed with Doves Farm flours from anywhere in the world.
- 35% white rice flour
- 22% potato starch
- 17% tapioca starch
- 15% cornstarch
- 10% light buckwheat flour
- 1 tsp baking powder per cup
- 1/2 tsp xanthan gum per cup
Hello,
This is wonderful! Particularly the Doves mix because I am outside of the UK. To make it non-self rising, so just regular, would I remove the baking powder and then just add 2% Xanthan Gum? Not all the UK recipes I use require self-raising flour.
Hi Deb,
Thanks so much for your response, I’m so glad it was helpful! Yes, you can use the same formula for the regular Doves mix, but omit the baking powder. You do not even need to add xanthan gum as their “plain white flour” blend doesn’t contain any. If you’re baking a recipe that requires a blend with xanthan gum then you can go ahead and add xanthan gum equal to 2% of the total amount of flour in the recipe.
You were my first real commenter on this blog, I get so many spam comments and it was fabulous to get a real one. Sorry it took a while to respond! Happy baking!