Deluxe Pastry Flour Blend

Use this pastry flour blend for all pie crusts, pastries, and waffles, or as an all-purpose flour.

GF Pastry Flour Blend


150g white rice flour
50g sorghum flour
25g tapioca flour
25g potato starch
4g (1.5 tsp) xanthan gum

Mix thoroughly.

 Total: 254g or a little less than 2 cups

 If you want a different amount of flour, you can multiply the amount or use these percentages:


 60% white rice flour
20% sorghum flour
10% tapioca flour
10% potato starch
1.6% xanthan gum

 (I know this adds up to more than 100% - but I like to keep it in round numbers for easier calculation).

 I suppose I could build a calculator for this, but what I do with my flour blends is make a large batch of 10x or 20x a single recipe and store it in a food bin, which I label with the flour blend type. I buy my food bins at a local restaurant supply store, Rose's Equipment.  You can also buy these online at Amazon (be sure to also order the lid).


Once the blend is mixed thoroughly, I scoop out how much I need per recipe and measure by weight (135g per cup).  This makes cooking gluten free so much faster when I don't have to weigh each type of flour for every recipe!

Comments

Kati said…
In your opinion, would gf oat flour sub straight across for the white rice flour?
April 17, 2016 at 1:20 PM
Gina said…
Oat flour tends to be very heavy, dense, and sticky. It's not similar at all to white rice flour, so I'm not sure that the substitution would work. If you are looking for a rice-free blend, or something higher in whole grains and fiber, then my bread flour blend might work for you.
April 19, 2016 at 10:54 AM
Jules said…
Gina can I substitute the xanthan gum for psyllium as well?

What amount to should I use?
January 1, 2017 at 3:08 PM
Gina said…
Jules - sometimes. I haven't been able to establish a solid formula for this flour blend with psyllium. For 250g pastry flour I have used about a tablespoon of ground psyllium husk, but it can vary per recipe. Keep in mind that psyllium does not absorb fats well, so that can make some rich pastry recipes difficult to do with psyllium husk as your gluten substitute. I've found that psyllium works better for fat-free yeasted doughs than for pastries.
January 7, 2017 at 8:11 PM
Unknown said…
Hi Jules, I’m wondering if you’ve had a chance to substitute Tapioca Flour with Arrowroot flour? Sadly, I can’t do Tapioca, and I found that arrowroot works pretty good, but I’m wondering if i can sub it 1:1..
October 13, 2022 at 11:42 AM
Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   ...
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ont...
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this reci...
Read more