How to make a good mix of gluten free flours?

Substitute for small amounts of flour: If a recipe requires using only little amount of flour (2-4 spoons which means 15-30g of flour), you can simply substitute wheat flour with gluten free flour in the 1:1 proportion. Good substitute will be rice flour or some nut flour.

Substitute for large amounts of flour: If a recipe requires using more than 4 spoons (30g) of wheat flour, you can substitute it with a mix of gluten-free flours. You can prepare the mix of gluten free flours yourself at home.

Just use the following proportions:

• 40% of the mix should compose of wholemeal flours such as brown rice flour, buckwheat flour, maize flour (e.g. of BLUE CORN), quinoa flour, sourghum flour, etc.
• 60% of mix should compose of white starches such as white rice flour, arrowroot flour, potato starch, maize starch.

Mix for making cakes, biscuits, pancakes and muffins:

• 40 dag of BLUE CORN maize flour;
• 40 dag of rice flour;
• 20 dag of potato flour;
• 2 spoons of carob (locust bean gum).

Mix for making bread:

• 25 dag of BLUE CORN maize flour
• 20 dag of buckwheat flour;
• 20 dag of millet flour;
• 20 mąki of chestnut flour;
• 15 dag of potato flour;
• 2 spoons of carob (locust bean gum).

Mix the ingredients well and keep in a hermetically sealed vessel, metal or glass best.