The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss




Our Gluten–Free Philosophy and Flour Mixes

with our basic philosophy about all cooking: it should be simple and not consume us. We strive to make the same basic foods people enjoy, but in their wheat–free form, and we want to make them look, taste, and feel like the foods we've always known. We have a wonderful collection of simple recipes (once you buy and mix the flours!) that can become the basis for your own tried and true repertoire. Look for new additions here at this site quarterly.

All of the gluten–free recipes on this Web site are carefully calibrated to work with the brown rice flour combination noted below. If you do, in fact, substitute flours, it will probably be necessary to adjust the amounts of other ingredients you use (most likely xanthan gum, liquids, and leavening agents). You may also have to adjust the cooking time.

Brown Rice Flour Mix

2 cups brown rice flour
(extra finely ground)

2 parts

2 cups

6 cups

2/3 cup potato starch

2/3 part

2/3 cup

2 cups

1/3 cup tapioca flour

1/3 part

1/3 cup

1 cup

It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or your baked goods will be gritty, heavy and/or crumbly. Currently, Authentic Foods® in California sells the only one we can find other than those sold in Asian grocery stores. Authentic Foods® rice flour is powdery, just like all-purpose wheat flour. It can be bought online and in natural food stores; the address, e-mail, and phone appear below. Take note: Authentic Foods® now makes the above brown rice flour mix already made up under the name GF Classic Blend.

The other brands of brown rice flour have a larger grind that you can actually feel between your fingers. They are not powdery (at least at this writing) and it really does make a difference. If you want or need to use one of these other brands, try to find one with the finest grind you can. Buy several at a time if you can, open the packages and feel the flour. Use the smallest grind.

The potato starch (not potato flour) and tapioca flour (also called tapioca starch!) can be found in local natural food stores, some grocery stores and online. The brands seem fairly interchangeable and are consistent in quality.

How to Measure and Mix Gluten–Free Flours

  1. To measure flour for making flour mixes: use a soup spoon to spoon flour from package into the measuring cup or pour from the package, then use a knife to level the top. Do not scoop gluten–free flours out of the package with the measuring cup. Empty measured flours into a plastic container large enough to leave four to five inches from top. Shake container vigorously to mix flours. I usually make 12 cups of brown rice flour mix at a time and store and shake it in a 21-cup Rubbermaid container.
  2. To measure flour for use in recipes: Shake container vigorously to mix and aerate flours. Use soup spoon to spoon flour from container into the measuring cup, then use a knife to level the top. Do not scoop gluten–free flours out of the package with the measuring cup.

In addition to the gluten–free flours listed above, it will be important for you to buy xanthan gum, which is used in gluten–free baking to replace the gluten found in wheat. Xanthan gum is available in natural food stores and can also be ordered from Authentic Foods®. Guar gum, used for the same purpose, produces a more tender baked good and is often used in cakes. We use xanthan gum for most of the baked goods on this Web site.

Authentic Foods®
1860 W. 169th Suite B
Gardena, CA 90247


© by Claudia Pillow and Annalise Roberts

Gluten–Free Archive