Gluten Free All Purpose Flour
for Gluten Free Desserts
Gluten free all purpose flour for gluten free desserts can be made by creating your very own gluten free flour mix.
There are numerous gluten free flour alternatives that exist today because of the gluten free movement.
You can create a gluten free all purpose flour using a few of the following grains or create a gluten free flour mix that's grain free.
It's really up to your taste buds and individual preference.
You'll also learn about where hidden gluten may be hiding in your favorite desserts.
Most pre-packaged desserts will contain some form of gluten or hidden gluten which can be a big problem for the gluten intolerant.
Gluten Free Flour Mix Alternatives
- Organic White Rice Flour
- Sprouted Brown Rice Flour
- Sweet Rice or Glutinous Rice Flour
- Arrowroot Powder or Flour
- Unmodified Potato Starch
- Organic Cornstarch
- Organic Almond Flour
- Organic Hazelnut Flour
- Sprouted Amaranth Flour
- Sprouted Millet Flour
- Organic Yam Flour
- Organic Sweet Potato Flour
- Organic Chestnut Flour
- Organic Coconut Flour
- Sprouted Sorghum Flour
- Organic Teff Flour
- Organic Sprouted Oat Flour
- Tapioca Starch or Flour
- Sprouted Garbanzo Bean Flour
- Sprouted Buckwheat Flour
- Sprouted Corn Flour
- Sprouted Quinoa Flour
- Organic Mung Bean Flour
- Organic Banana Flour
As you can see there are many gluten free alternatives to choose from to create your very own gluten free all purpose flour.
However, in the beginning you may want to purchase a gluten free all purpose flour at your local grocery stores or local health food stores
Most health food stores will have a gluten free section and carry many different brands of a gluten free all purpose flour for you to try.
Even the big grocery stores like Costco will carry a gluten free flour mix these days. That's if your looking for a really big bag of gluten free all purpose flour - lol.
Gluten Free All Purpose Flour
- Basic Recipe
This can be your all purpose flour for gluten free muffins, cupcakes, cookies, pie crusts, and cakes.
- 300 Grams of Sweet Rice Flour
- 300 Grams of Unmodified Potato Starch (strain with a sieve)
- 200 Grams of Sprouted "Whole Grain" Sorghum Flour
- 200 Grams of Sprouted "Whole Grain" Millet Flour
- Mix with a wire whisk and store in an airtight container. Makes 8 cups of gluten free flour.
40% whole grain flours mixed with 60% starches or white rice flour will create a gluten free flour that has a protein to starch profile similar to wheat flour.
However, it is the gluten in wheat flour that gives it elasticity and
These properties will always be missing in gluten free flours.
Gluten Free All Purpose Flour
- with Xanthan Gum
- 1 cup Sprouted "Whole Grain" Oat Flour
- 1 1/2 cups Unmodified Potato Starch
- 1/2 cup Organic Coconut Flour
- 1/2 cup Sprouted Organic Corn Flour
- 1/2 cup Tapioca Flour
- 3 tsp. Premium Xanthan Gum
- Mix in a bowl and store in a zip lock bag or other airtight container.
- Store flour mix in fridge to keep fresh longer.
Xanthan gum is a gluten free product. Xanthan gum is widely used as a thickening and stabilizing agent in gluten free desserts.
A little bit of Xanthan gum can be used as a wheat gluten replacement as it forms a sticky gel when combined with a liquid.
Gluten Free Dessert - Pie Crust
- 1 1/4 cup Gluten Free Flour Mix or White Rice Flour
- 1/4 tsp. Sea Salt
- 1/4 lb. or 1 Stick of Cold Unsalted Grass Fed Butter (cut into small pieces)
- 1 Large Pastured Egg
- 1 Tbsp. of Cold Water
- Sift flour and salt together into a bowl.
- Add the cold butter pieces and blend with flour until a crumbly dough forms.
- Add in the egg - mix. Then evenly add in the cold water.
- Knead dough with fingers until dough forms easily into a ball - do not overwork.
- Wrap the dough ball in plastic wrap and refrigerate for 1 hour or overnight.
- Allow dough to soften a little before rolling dough out for pie crust.
Use this crust to make a variety of gluten free pies for you and your family.
Gluten Free Dessert - Paleo Chocolate Cake
- 2/3 cup of Organic Coconut Flour
- 1/2 cup Blanched Almond Flour
- 2 tsp. Gluten Free Baking Powder
- 1/2 cup Fermented Raw Cacao Powder
- 13.5 oz Full Fat Coconut Milk
- 4 Large Pastured Eggs
- 2 tsp. Organic Vanilla Extract
- 1/2 cup Organic Honey or Pure Maple Syrup
- Preheat oven to 350 degrees F.
- Sift the coconut flour, almond flour, cacao powder, and baking powder into a large bowl.
- Mix dry ingredients together.
- Blend the coconut milk, sweetener, eggs, and vanilla for 15 seconds.
- Slowly combine the wet ingredients with the dry until texture resembles a mousse.
- Pour batter into a square baking dish lined with greased baking paper and bake for 45 to 50 min.
- Top your gluten free dessert with dried coconut flakes.
- Allow to cool for 10 minutes before serving.
Serve the paleo chocolate cake with some fresh organic berries and fresh whipped cream.
How to Use Coconut Flour
I have made a lot of gluten free/grain free breads, muffins, and cakes in the last few
And my favorite Paleo gluten free and grain free flour is coconut
I just prefer the texture of coconut flour over almond flour when baking grain free desserts.
Coconut flour is also much lower in phytic acid and oxalic acid (oxalates) than almond flour.
Which means better nutrition and intestinal health for you when consuming Paleo gluten free desserts.
Coconut flour absorbs 3 times the liquid of almond flour or white flour.
You'll have to include enough eggs or added moisture when using coconut flour in your gluten free desserts.
Otherwise, you will end up with a very dense texture.
Use bananas, apples, or zucchini for added moisture in your coconut flour recipes. This also allows you to cut down on the amount of sugar added.
Also, mixing coconut flour, almond flour, and other gluten free flours can create a "grain-free" gluten free all purpose flour for your gluten free desserts.
See these coconut flour recipes to learn how make your own coconut flour banana bread and muffins.
Avoid These Ingredients in Your Gluten Free Desserts
Hidden Gluten Sources
- Starch & Modified Starch
- Modified Food Starch
- Vegetable Gum
- Malt Extract
- Caramel Color
- Colorings & Flavorings
- Emulsifiers & Gluten Stabilizers
- Hydrolyzed Plant Protein
- Hydrolyzed Vegetable Protein
- Texturized Vegetable Protein
- Wholemeal Flour
- Wheat Flour
- Graham Flour
- Gluten Flour
- Harina Flour
- Bleached Flour
- Unbleached Flour
- Bread Flour
- Enriched Flour
- Enriched White Flour
If any of these "hidden gluten" sources are in your desserts, you may be consuming gluten even if the product says it's gluten free.
Be sure to always question or avoid any or all of these food additives if you are trying to avoid gluten. And stay away from gluten flours.
Go to Gluten Free Cookie Recipes
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