The #1 gluten-free flour I like to make is rice flour. In a Blendtec blender, this is an easy task. I simply take 2 cups of rice and pour it into a WildSide jar. You can even use the measure marks on the jar, meaning you don’t have to premeasure. Push the “Whole Juice” button, which runs the blender at a very high speed for 90 seconds. And presto—you have just made rice flour. You have also just saved yourself from spending several dollars buying already-made rice flour. I like to take my rice flour and add ½ teaspoon of baking powder, ½ teaspoon of salt and a few ounces of ginger ale to make tempura batter.
Quinoa and amaranth are my next favorite gluten-free flours to make. Follow the instructions above, substituting the rice with quinoa or amaranth, and you will have a couple of very versatile flours. You can make lots of things with these flours—just substitute them for wheat flour. Nongluten flours do differ from wheat flour in some ways. They don’t brown as well as wheat flour, and they don’t bind or thicken the same because of the lack of gluten. However, they are great substitutes for wheat flour, especially for individuals who need to reduce or eliminate gluten from their diets.
I also like making oat flour, which is gluten free as long as you use certified oats. We have a great Gluten-Free Baking Mix recipe that uses gluten-free oats. The baking mix can be used as a base for many other recipes.
Have fun experimenting!
What gluten free flours do you use?