this for that: FLOUR

the sixth (and FINAL) installment of the series – some more ‘tweaks‘ for your cooking reference


Flours – this post is going to be quite a bit longer than the other ones, there are different methods to cover – who knew not all flours are created equal?!

All-Purpose Blend:
use in place of white or wheat flour

1/2 c. rice flour
1/4 c. tapioca starch/flour
1/4 c. corn or potato starch

High-Protein Blend:
use for things requiring more elasticity, like wraps and pie crusts
1 1/4 c. bean, chickpea or soy flour
1 c. arrowroot, corn or potato starch
1 c. tapioca starch/flour
1 c. white or brown rice flour

High-Fiber Blend:
use for things like breads, pancakes, snack bars, and cookies containing chocolate, warm spices, and fruits
1 c. brown rice or sorghum flour
1/2 c. teff flour
1/2 c. millet flour
2/3 c. tapioca starch/flour
1/3 c. corn or potato starch

Self-Rising Blend:
use for muffins, scones, cakes, cupcakes, or anything that uses baking powder
1 1/4 c. white sorghum flour
1 1/4 c. white rice flour
1/2 c. tapioca starch/flour
2 t. xanthan or guar gum
4 t. baking powder
1/2 t. salt

~*Xanthan or Guar Gum*~
this recreates the ‘gluten’ for elasticity in your dough
add 1/2 t. per c. of flour blend for cakes, cookies, snack bars, muffins, quick breads
add 1t. per c. of flour blend for yeast bread and pizza dough


I really hope this series will assist in adapting tasty bits of goodness for the allergy/intolerant/vegan or ‘just looking to try new things’ people in your lives!

2 responses to this post.

  1. […] 3/4 c. self rising blend flour 1/2 c. sugar 2 T. cocoa powder 1/2 t. baking soda 1/2 t. ground ginger 1/4 t. ground cinnamon 1/4 […]


  2. […] the cookies 1/2 c. pure pumpkin 1/4 c. molasses 1 egg (replacer) 1 t. vanilla extract 2 1/3 c. GF flour blend 2 t. baking soda 2 t. cinnamon 1 1/2 t. ground ginger 1 1/2 t. ground nutmeg 1/2 t. allspice 1/2 t. […]



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