TSP Gluten-Free Flour Blend
Apr 17, 2011 tagged Dairy-free, Egg-free, Gluten-free, Vegan 
My head spins when thinking about the selection of available gluten-free flours. There’s the ubiqitous family of rice flours—brown, white, and sweet. The starch sisters—tapioca, corn and potato. Sorghum, buckwheat, millet, teff, amaranth and corn flours. Non-grains like coconut flour, nut and bean flours. And, the unique flours—grape, mesquite, and quinoa.
I could just shoo them all away, hunker down and use one blend. Just one. But, what would be the fun in doing that?
Still we all know experimentation and creativity can lead to some interesting—and not so interesting—results and a pantry full of expensive flours.
The good news is if you just want one “go to” gluten-free alternative to all purpose flour there are plenty of good choices you can either buy pre-mixed or mix up on your own. The latter is the least expensive of the two choices although it requires a tiny bit more work.
While I rely on a few tried and true blends (you can read about them here) I’ve been experimenting with my own blend. The primary reason is I like sorghum flour and have been using almond flour more and more but haven’t found a blend that combines these two flours along with the regulars (rice flours and starches). So, I just did it myself.
I’ve had some nice results with it so you’ll be seeing some TSP recipes coming up (hint hint…the next one) using this flour blend.
TSP Gluten-Free Flour Blend
You’ll need a kitchen scale and a big bowl in which to mix up the flours. Measure the ingredients, transfer them to the bowl, whisk, whisk, whisk until blended. Store in a large glass container in your refrigerator—bring to room temperature before using.
300 grams fine white sorghum flour
100 grams brown rice flour
100 grams sweet rice flour
100 grams blanched almond flour
250 grams tapioca starch
150 grams potato starch
Add 1/2 teaspoon xanthan gum to each cup of flour used. I’ve omited it from the overall recipe since some folks stay away from gums. However, without some kind of binder the end result may be on the crumbly side.
Sources for the ingredients above are:
Authentic Foods - sorghum, rice flours, and starches
Honeyville - blanched almond flour
Twin Valley Mills - sorghum flour
Bob’s Red Mill - sorghum, rice flours, starches
Nuts Online - gluten-free flours of all kinds
Reader Comments (7)
Very nice, Nancy! I've been adding in almond flour and coconut flour more and more to recipes where I use my basic flour mix. I just want added nutrition and usually the taste is better, too. Maybe I'll come up with a mix like this for the flours I can eat. The only one in your mix that gives me issues is the sorghum. I can tolerate it in small amounts though. Anyway, lots of folks do fine with sorghum, so I think you've just given a fantastic gift to your readers! I'll share this with lots of folks--thank you, dear!
Shirley
GF is so new to me. I love reading these informative posts from you to gain a better understanding of all the ingredients. Great post!
Let us know how it bakes up when you make some cakes and cookies!
Nancy, I just love the combination of Sorghum and Almond flour too. I make up my own blend with those all of the time. I also like to add Millet to mine as well. I LOVE your blend here. I am sure it makes for some perfect baked goods!!
xo
k
This sounds like a wonderful blend, but my son has a nut allergy. What could I use as a substitute for the almond flour?
gfmom - can't say for certain how it would work to substitute but I think I would try quinoa or millet. -Nancy
Hello,
I was so excited to see your rating on the Authentic Foods Multi-Blend All Purpose Flour.
I was an avid baker before my diagnosis and this flour mix has enabled me to bake the same recipes for my family with great success. I started using it before the holidays and everything was delicious. Authentic Foods Multi-Blend All Purpose Flour continues to impress me with all my baking needs!!!!
Thank You!