Homemade Gluten-Free Flour

Directions:

1. Mix all the ingredients together in a bowl. 

2. Store in an airtight container and use as a GF flour for any recipe you desire. 

     - Try this Gluten Free Carrot Cake recipe! 

     - Try this Gluten Free Chocolate Cake recipe! 

     - Try this Gluten Free Danish Strawberry Pie recipe! 

* Substitutions for each ingredient is listed below: 

     - Oat flour can be substituted 1:1 with almond flour (this is more dense than oat), millet flour, or rice flour. Coconut flour may also be a good substitue, but it is good to keep in mind that coconut flour absorbs more moisture, so add about 25% less than you would oat flour. 

     - Potato starch can be substituted 1:1 with corn starch, tapioca starch, or arrowroot powder. 

     - Tapioca starch can be substituted 1:1 with corn starch, potato starch, and arrowroot powder. 

     - Rice flour can be substituted 1:1 with sorghum flour, millet flour, cassava flour, buckwheat flour, and almond flour (this is more dense than rice though). 

     - Xanthan gum can be substituted 1:1 with guar gum, agar-agar, and arrowroot powder. Chia and flax seed are also a suitable substitute with a 1:1 ratio, however, they should be made into a gel first by pouring the seeds into a small bowl and adding 3x the amount of water that you have of seeds and then letting it sit for 15 minutes before adding it to any recipe. Psyllium husk and gelatin are also suitable substitutes by doubling the amount (if it is 1 tsp xanthan gum, use 2 tsp psyllium husk). 

Notes:

- It is important to note that xanthan gum is not necessary in every gluten free recipe if the recipe already calls for it or one of its substitutions. However, what you can also choose to do is to add the xanthan gum to your gluten free flour blend and then to simply ommit it if a recipe you are following asks for it (since you already have it in your mixture). 

     - Xanthan gum improves the elasticity (mimicing the gluten in wheat flour), stability, and moisture of baked goods. 

- The shelf life of your homemade GF flour, when stored in an airtight container is up to 6 months at room temperature or 12 months in the fridge or freezer.