In my quest to find a general all-purpose gluten-free flour that we liked (and agreed with out bodies, that meaning no bean flours), I had come to using Trader Joe’s premix, which was considerably cheaper than its counterpart by King Arthur, but still not exactly cheap. KA is nearly $8 for 24 ounces (33 cents an ounce!) and TJ’s is around $4 for 16 ounces. Compared to wheat flour…that is so pricey ($1 a pound is about the highest I have paid). Especially with feeding 5 people!
Cybele Pascal’s recipe uses superfine rice flour, honestly I don’t mind the more rustic Bob’s Red Mill flour. If anything, to me it seems more “normal”. We used white whole wheat and pastry whole wheat flours before going gluten-free, so to me white rice and finely milled brown rice flours just seem…too processed. And as well is cost: Bob’s runs about 11 cents an ounce, Authentic Foods is closer to 26 cents per ounce. That adds up quickly. Having been to Bob’s mill and their store, their products are something I very much approve of. But I digress, the other key about making my flour mix is removing the white rice flour of it. The packaged versions contain a percentage of it, I’d prefer we not have it. So…if you like less rustic, then source out the pricier flour.
On the left is the homemade mix, on the right is Trader Joe’s. Not a huge difference in look – or in feel. Just cheaper
Gluten-Free All Purpose Flour Mix
Mix the ingredients in a large mixing bowl with a whisk. Store in a glass airtight jar.
Makes about 6 cups. Use in recipes calling for a general/basic all-purpose gluten-free flour mix (use in recipes calling for xantham gum or similar).