I don’t know what’s more confusing to a new gluten-free cook: telling them they can’t use wheat flour anymore, or bombarding them with so many choices their heads are left spinning.
I was in the spinning category. So. Many. To. Choose. From.
After years of going gluten-free, I’ve narrowed gluten-free flours and blends down to my favorite three:
If I don’t want to use a blend of flours, I use coconut flour. Not only is it low in carbs, high in fiber, contains 14% coconut oil (which I LOVE because it’s high in lauric acid, strengthens your immune system, and boosts your metabolism), but it’s also grain-free. All of this makes it a great substitute if you’re trying to eliminate candida.
There are a lot of good recipes already out there, but if you want to try converting a recipe, substitute coconut flour in equal amounts of wheat flour. You’ll need to use about 1 egg per oz. (or 6 eggs for every 1/2 cup) of coconut flour to help hold it together (in place of gluten) and increase the liquids some as coconut flour is very absorbent.
A combination of gluten-free flours that works well together.
Blend together and store in a cool, dry place.
You can replace the tapioca flour and potato starch with arrowroot powder for a candida-friendly flour mix.
Carrie’s Master Mix
Carrie (a.k.a. GingerLemonGirl) created this Bisquick-like mix that really helped ease me into gluten-free cooking. Of course, I can’t seem to make a recipe without tweaking something – even a convenience mix. You can find the original here or my tweaked version below.
A Bisquick-like mix that really helped ease me into gluten-free cooking.
Mix all the ingredients in a large bowl. Blend in butter, just like you would for a pie crust - until the pieces are tiny and fully incorporated.
Store with a sealed lid in a cool, dry location.
Note: Use in any recipe that calls for Bisquick mix.
These are just some of the gluten-free mixes out there. But once again, whether you’re gluten-free or not, I encourage you to be careful about how much grain and starch you consume and whether or not it’s properly prepared by soaking or sprouting.