Gluten, Dairy, Nut, Peanut, Rice Free Flour Mix

Flour - Final Product
Soy, Corn, Tapioca Flour Mixed and Ready to Go

Finding a tasty flour to use in a house with multiple food issues can be tricky. My kids can eat gluten, so we bake with it and segregate it to one small area in the kitchen. However, I needed a flour that all of us could eat for general cooking. The commercial mixes weren’t safe for all us.

Our experiment started with the basics laid out on the “Gluten Free Girl” website.  She explained that we needed a 40% protein and 60% starch (by weight) mix. If you want to create your own flour, take a look at her webpage. Below are the two flour mixes that worked for us and for many people we’ve fed who didn’t realize they were eating gluten free bake goods.  It’s simple to do, but you will want a scale to measure your ingredients.

Ingredients and tools to make the Soy, Corn, Tapioca Flour
Ingredients and tools to make the Soy, Corn, Tapioca Flour

Baking dairy free? Milk ingredients create browning and add a different feel to baked goods. We use a mix of water and honey to replicate that effect. If the recipe calls for butter and you replace it with margarine or oil, add a tablespoon or two of honey. We usually use a mixture of 3/4 water and 1/4 honey. The honey gives a nice browning and gives a slightly non-sugar sweetness that rounds out the flavor.

Flour - Unmixed
The unmixed Soy, Corn, Tapioca Flour shows the difference in colors between the ingredients

Soy, Corn, Tapioca Flour Mix
Put the following in a larger sealable (airtight) container and mix them up thoroughly by shaking. If I am baking, then I add 1 tsp xanthan gum to every cup of flour I use.  I don’t add it to the mix because I don’t need the xanthan gum if I’m using the flour as a coating or thickener.

  • Corn Starch – 454 grams or one 1 lb box
  • Tapioca – 454 grams or one 1 lb box
  • Soy Flour – 605 grams

If you are using this flour in a recipe designed for gluten flour, you will probably need to increase the liquid and bake it at a lower temperature. We usually don’t exceed 375 degrees because soy burns easily.

Buying Hints: Ener-G brand Tapioca and Potato Starch come in a 1 lb box. We’ve found soy flour that is free of all our cross-contamination issues at Honeyville at a very reasonable price, but it only comes in a very large quantity. Soy flour will keep in a freezer.

For both flour mixes, shake thoroughly to blend them.
For both flour mixes, shake thoroughly to blend them.

Potato, Oat and Tapioca Flour Mix
We developed this flour to feed a group of people that included a gluten free person and a soy free person. It has a slightly earthier taste that is very slightly like the difference between whole wheat and white flour. Again, use 1 tsp of xanthan gum per cup of flour for baking. Please note that some gluten-free people can tolerate gluten-free oat flour, but others have problems with it.

  • Potato Starch – 454 grams or one 1 lb box
  • Tapioca – 454 grams or one 1 lb box
  • Gluten Free Oat Flour – 605 grams

This flour doesn’t require increasing the liquid or baking at a lower temperature.

5 thoughts on “Gluten, Dairy, Nut, Peanut, Rice Free Flour Mix

  1. Pingback: Corn Bread – Gluten Free, Dairy Free | Fording the Sea

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  3. Pingback: Blueberry Muffins – Gluten Free, Dairy Free, Nut Free – Fording the Sea

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  5. Pingback: Old Fashioned Chocolate Birthday Cake – Gluten and Dairy Free – Fording the Sea

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