Coconut Darling

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Gluten Free All Purpose Flour

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My life would not be the same had I not found this Gluten Free All Purpose Flour recipe.  I literally searched for days.  Totally worth it.  And you will see why.  This should be top secret stuff right here.  But I’m going to be a nice person and share it.;)

gluten free flour

If you’ve ever baked you know that there is all purpose flour, cake flour and self-rising flour.  Fortunately, if we have a solid all purpose recipe, we will be able to make the other two flours with a few modifications.  The base recipe has almond flour, tapioca flour, and coconut flour.  Rebecca over at A Calculated Whisk uses a 3:2:1 method.  It is three parts almond, two parts tapioca and one part coconut.  This ratio lends itself to a perfect texture and color throughout your baked goods.  I will typically make a double batch and store it in the freezer.  You should know it doesn’t last long, though.  And guys, let’s not be lazy and skip the sifting part of the instructions.  It is very mandatory that you sift and sift and then sift some more.  Almond flour has a mind of it’s own when it comes to sifting.  My almond flour resides in the freezer, which can make it even harder.  So, if you’re like me…plan ahead.  Take the almond flour out of the freezer about ten to twenty minutes before you plan to sift.  The larger chunks that just won’t sift get thrown back into my bag for a rainy day.

gluten free flour

Here are a few tips for making the other flours…

  • cake flour- for every 1 cup of flour remove 2 tablespoons of the flour and replace it with 2 tablespoons of arrowroot (or tapioca) flour.  Then, sift the crap out of it.  Like 5 times.  Yes, I started a sentence with like.
  • self-rising flour-for every 3/4 cup of flour add 1/2 teaspoon cream of tarter plus 1/4 teaspoon baking soda plus 1/4 teaspoon salt.  FYI, most people will substitute using baking powder; however, I do not use baking powder.  It typically contains glutens, cornstarch, and aluminum.  Not good.

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Gluten Free All Purpose Flour
Prep time: 
Total time: 
Serves: 4 cups
 
Ingredients
Instructions
  1. Sift 2 cups of almond flour into a large bowl.
  2. Add the coconut and tapioca flours to the almond flour. Combine with a fork.
  3. Continue to sift this mixture 2-3 more times for even distribution.
  4. Store in an airtight container in the fridge or freezer.

Now go!…and bake your heart out!!!  Here are a few recipes to get you started…

Banana Nutella Muffins

Berry Avocado Muffins

Gluten Free Cornbread

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    • You could try another nut flour by grinding up nuts of your choice. You would just have to be careful because the texture might not be the same. If you would like to purchase a pre-ground flour, try hazelnut. Also, you could consider a grain blend if you do grains. I will occasionally bake with a rice flour blend. I do notice it has a slight insulin affect on me. Does that help? Let me know if you do end up trying another nut. I’d love to know how it goes.

      Reply

    • Please forgive for such a delayed response. I hope by this point you’ve been able to make dozens of cupcakes with this Gluten Free All Purpose Flour mix. I have used it for cupcakes:). I always prefer mini cupcakes over the big guys. First off, they cook quicker; secondly, they have better texture.

      Reply

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