Here’s the recipe for my gluten free flour mix which is used in most of the Cooking School recipes. This recipe makes approximately 20 oz. of flour mix. Since you’re using a scale, feel free to double it or triple it so that you can have a big stash of pre-mixed flour.
Mary’s Gluten Free Flour Mix
210 grams brown rice flour
195 grams corn starch
110 grams sorghum*, soy, or garfava flour
55 grams masa harina
*my preferred choice
If you haven’t purchase your digital scale yet, you can approximate this mix by using the following recipe. However, I highly, highly, highly recommend that you go ahead and get a scale. Volume measurements of flour are not accurate from person to person.
1.5 cups brown rice flour
1.5 cups corn starch
1 cup sorghum, soy, or garfava flour
0.5 cup masa harina
I am allergic to both soy and garbonzo beans, and my husband is allergic to corn, what flours can I use to substitute for soy flour, garfava flour and the masa harina?
Lori, substitute sorghum flour for the soy flour/garfava flour, and then try almond meal for the masa harina. When you use the almond meal you won’t need as much liquid, so watch the videos to see what the consistency of the dough should be and then add the liquids until you get to that consistency. I’d start with about half of the liquids called for in the recipe, and then add liquids gradually after that until you get to the right consistency
If you’re making something sweet, you can substitute coconut flour for the masa harina and you won’t have to adjust the liquids.
Hi, Mary Frances! I did what you recommended, and the bread turned out beautifully. The flavor is great, and the texture is really nice. My husband likes the bread almost as much as his regular wheat bread (he’s not allergic to wheat), and I love it! Finally a bread I can eat that tastes good! I like the idea of making a bread both of us can, and perhaps more importantly, will eat, rather than buying one bread for him and making one for me. Thanks so much!
Lori, That’s awesome! I’m so glad you both love the bread.
Can we substitute potato starch for the corn starch?
I’d go with tapioca starch. The individual granules of potato starch are larger and will give a different texture to the bread when mixed with a liquid.
I have tried your bread and tender biscuit recipes and they turned out wonderful. Do you have a pie crust recipe for a fruit pie like apple?
Hi Marilyn,
I hope to have a good pie crust option sometime later this month.
Mary: Reading above requests for pie crust. I have a cook book for coconut flour, with a recipie for pie crust that is so good.The book is “Cooking with Coconut Flour” by Bruce Fife N.D. There are lots of yummy things to bake in it. Hope it will prove helpful. Dorothy (Richard ) Egger, Canada.
Mary: Hi I just joined. I make a brown rice bread using a very similar recipe although I don’t use sorghum. It works great for my basic bread recipe but when I want to modify it to make a walnut, raisin cinnamon bread it tends to colapse and lose its shape making it more dense. Any sugestions?
thanks,
john
Hi Mary,
Is the masa harena the same as the products that say corn masa or is it specifically masa harena, both types of products come up when I search for masa harena on amazon.
Thank you!
@Jennifer: I use the Maseca brand that’s in the white bag (as opposed to the yellow bag)
*harina
I just checked my email and saw that you addressed this in the last email that I got! Nevermind! Thank you!
My daughter can’t have eggs. Do you have an egg substitute that you like? What difference will leaving the egg out of, let say the bagels, make? The bagels look great. That is one of the things my daughter and I are missing.
Hi Susan,
I usually use a flax egg (1 Tbsp. freshly ground flax seed mixed with 3 Tbsp hot water) as an egg substitute if I’m out of eggs. This will generally work well in any recipes that doesn’t heavily depend on eggs for structure. So, it should be okay in the bagels, but it would not be okay in the soda bread recipes that I’ll be posting in the new bread class this week. Alot of people like to use the Ener-G egg replacment – I haven’t tried it since we’re not allergic to eggs, but I’ve heard good things about it.
Hi, I am allergic to most flours also. Wheat, soy, almond, corn, and potato. And also dairy and egg. Yay! What would I use to substitute the corn? And I wouldn’t be able to sub. for almond. Have Sorghum, quinoa, tapioca, millet, buckwheat and coconut flours at home.
Hi Mary Frances,
I’m trying to go strictly organic because of allergies, and I can get everything organic except for sorghum, garfava or masa harina.
Do you think my organic amaranth will work like sorghum would?
Jeannette, It’s been a long time since I’ve used amaranth flour so I checked the product description on the Bob’s Red Mill org. amaranth flour and I didn’t see anything that indicated (to me) that it would be an unsuitable substitute.
My main issue when choosing substitutes is whether or not they react with water in a similar way as the flour that is being replaced. If they don’t, then the flour:liquid ratio in the recipe won’t work with the new flour.
The masa harina is very absorbent. Coconut flour is very absorbent too, and BRM does make a an organic GF coconut flour.