Baking Without Gluten


gluten free flourWhether you are avoiding gluten to manage celiac disease or gluten intolerance, you may find your first attempt (or first 20 attempts) at gluten free baking to be a challenge.  Not only does gluten free baking often require unusual ingredients, it’s also much more complicated than baking with gluten-containing grains (wheat, rye, & barley).

As a starting point, for those who already have a collections of gluten-laden recipes they’d hate to throw away, try mixing up a batch of gluten free flour.  This flour can be used in equal amounts as a substitute for wheat, rye, or barley flour in recipes.  Here is the mixture we use at Green Mountain at Fox Run:

  • 2 cups brown rice flour
  • 2/3 cup cornstarch
  • 1/3 cup tapioca starch
  • 1 teaspoon xanthan gum

Sift all together and store in an air-tight container until ready to use.  Happy baking!

What gluten free recipes do you make at home that are worth raving about?

2 responses to “Baking Without Gluten”

  1. kim says:

    I had a ton of zucchini on hand and decided to try a quick bread with this mixture. It came out awesome. I’m homebound for the time being and actually had the time to give it a go. I’ve been buying the premixed gluten free products and they are pretty pricey. Making your own is far cheaper!

  2. […] popular gluten free recipes that is enjoyed by all (those who do and don’t eat gluten) is our gluten free sesame cheddar cracker recipe.  These can be made up in large batches and kept in a tightly sealed […]

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