The first thing anyone’ll notice about replacing wheat flour in a recipe is that no one ingredient suffices on its own.  The second thing anyone’ll notice is that store-bought mixes to replace wheat flour cost an arm and a leg, and don’t always work quite as well as you’d like.  So, like every other celiac blogger, I have my own list of GF flour mixes that I use.  Unlike some other celiac bloggers, I don’t recommend using the same GF flour mix for everything, and I don’t think you can easily substitute one mix for another in a recipe and expect the recipe to turn out ideally.  So, here’s a reference for my GF flour mixes.

For mixes that use oat flour, I’ll post substitutions for oat flour as soon as I have a substitution I’m happy with; I know not everybody can have, or is willing to risk, oats or oat flour.

On with our show:

Dough Mix

My most all-purpose mix (though it certainly won’t do everything!).

• 5 parts corn starch
• 4 parts potato starch
• 2 parts sweet rice flour
• 2 parts organic oat flour

If you don’t want or can’t have oat flour, substitute 1 part (not 2!) of this mini-mix:

• 3 parts powdered dry milk
• 1 part sweet rice flour
• 1 part sorghum flour

Light Dough Mix

Much like my most all-purpose mix, but, well, lighter.

• 4 parts corn starch
• 4 parts potato starch
• 1 part sweet rice flour
• 1 part organic oat flour

A substitution for oat flour is in the works, though if you’re so inclined you could probably just try the same sub as for dough mix (above) and see how it went.  No promises though!

Oat Flour Mix

• 5 parts organic oat flour
• 2 parts tapioca starch
• 1 part potato starch
• 1/4 tsp xanthan gum per cup mix (not per part)

If you don’t want or can’t have oat flour, you can substitute my sweet rice mix (below) for oat mix just fine.

Sweet Rice Mix

• 5 parts sweet rice flour
• 2 parts tapioca starch
• 1 part potato starch
• 1/4 tsp xanthan gum per cup (not per part)

Pasta Mix

As can be found in this post on how to make pasta.

• 1 1/2 cups corn starch
• 2 tsp xanthan gum
• 2 tsp potato flour
• 1 tsp guar gum

You generally want to keep this stuff in the freezer, so the potato flour stays extra fresh.

Cream of Whatever Soup Base

I forget where in the great wide realm of the internet we found this, but it works really well, so here it is for your reference.  Just take 1/3 cup of this mix and add a cup of broth of your choice (or equivalent liquid flavored with bullion), and you can make the equivalent of a can of condensed cream soup.  Handy for recipes that call for condensed cream of whatever soup!

• 2 cups instant nonfat powdered dry milk
• 3/4 cup cornstarch
• 1/2 tsp thyme
• 1/2 tsp basil
• 1/4 tsp white pepper

“Bisquick” Mix

I found a version of this on the internet a number of places; all I’ve done here is replace the GF flour components with my dough mix (above).  You’ll need to add some amount of xanthan gum when you bake with this mix, of course, as with dough mix on its own.  This stuff is great for easy pancakes, waffles, etc., just like normal Bisquick.  (The new prepackaged GF Bisquick mix, like every other pre-made GF flour mix I’ve ever tried, is too expensive and tastes yucky.  I really recommend you mix up some of this stuff instead!)

Mix dry ingredients:

• 4 cups + 2 T + 2 tsp dough mix (above)
• 1 T baking powder
• 2 1/2 tsp salt
• 2 T sugar
• 1/2 cup dry buttermilk mix
• 3 T dry egg substitute mix

Cut in finely:

• 3/4 cup + 3 T shortening.

Refrigerate finished mix, since it has shortening in it.