Homemade gluten-free flour mix, anyone?

Have been baking up a storm lately. Well, a relative storm. Ran out of ingredients and had to make a trip to Bob’s Red Mill and their bulk bins, so there were a couple of weeks there where we were buying Udi’s bread (good, but ouch! …hard on the budget).

The past six weeks I’ve been using recipes mostly from the Art of Gluten Free Baking. The bread recipes are pretty easy, once you’ve put the flour mix together, and I’ve had good results with everything (except the pizza dough, the first time I made it, as I didn’t read the directions carefully enough and so the finished pizza was really limp and soggy).

The flour mix bakes up beautifully, but I think it needs some tinkering. There’s something of a bitter aftertaste. I can just barely perceive it. Middlest has more sensitive taste buds and flatly refuses to eat the bread. She might have a problem with the texture, which is slightly spongy, though the rest of the family seems to think that the bread is pretty close to what we used to eat before we went gluten-free.

The flour mix ingredients are brown rice flour, white rice flour, sweet white rice flour, and tapioca starch, with a little xanthan gum thrown in. Haven’t figured out yet which ingredient is bitter, unless it’s the sweet white rice flour? I’d never used sweet white rice flour before. Or maybe it’s the tapioca starch, which I’ve used in smaller proportions before this. Will have to tinker with the mix a bit, maybe substitute sorghum and/or millet to try to get a better flavor.

Got any suggestions for making this mix more palatable?

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3 responses to “Homemade gluten-free flour mix, anyone?

  1. You may want to try an instant corn starch instead of the tapioca. The tapioca or the sweet rice could be giving you the slightly off flavor and the tapioca can be a little gummy.

    Good luck with it.

  2. Sweet rice flour and tapioca flour/starch don’t really have a bitter flavor. Brown rice flour can go rancid, so you may want to check that your flour is good.

    I personally really like adding sorghum, amaranth, and teff flours for breads.

  3. Wow…I need to try making my own bread. Haven’t braved it yet. I am gluten-free and trying to get hubby to try it also. Working on getting the kids there too, but have massive food issues due to OCDs.

    New follower from the TOS Crew.
    Renita
    http://www.krazykuehnerdays.com

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