Similar Recipes

Low-Allergy Gluten-Free Flour Substitute
Alex named this "Aki's Blend" because she challenged him to come up with a flour blend without xanthan gum, guar gum, dairy, or soy. It's our low-allergen blend for people with multiple food sensitivities. It doesn't exclude all allergens, but it is as close as we could get to a gluten-free blend that just about anyone can use.
All-Purpose Gluten-Free Flour Substitute
What if you had a gluten-free flour that worked in any recipe as a gram-for-gram substitute for all-purpose flour? That was the question we asked ourselves when we developed this blend. "IiF" stand for Ideas in Food, our blog, where we published the very first version of this recipe.
Shauna James Ahern's All-Purpose Gluten-Free Flour Mix
Shauna James Ahern's all-purpose blend of gluten-free flours is mild and slightly sweet. It can be used in place of any all-purpose flour for gluten-free baking. The mix works well in Ahern's Grilled Pizza from Gluten-Free Girl Every Day.
Homemade Multigrain Flour
Learn how to make homemade multigrain flour, using a blender or food processor, and raw grains like brown rice, barley, and oats.
Whole Grain Gluten-Free Oatmeal Cookies
Thin and crunchy whole grain oatmeal cookies.
Gluten-Free Flour Tortillas
The recipe makes a gluten-free flour tortilla that's chewy, bendable, and a perfect starting point for any toppings.
Gluten-Free Sweet Potato and Corn Waffles
Quick and easy gluten-free waffles flavored with sweet potato and corn flour.
Gluten-Free Sorghum Brownies
Rich and fudgy gluten free sorghum brownies.
Gluten-Free Pumpkin Gingerbread
The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.
Gluten-Free Fresh Pasta
Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked.

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Whole Wheat Gluten-Free Flour Substitute

If you prefer a flour with the texture and flavor of whole wheat, give this one a try. Breads and cakes made with it have a slightly coarser texture and a more open crumb than those made with our other two blends.

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