It’s no secret that some gluten-free flours on the shelf today can set you back half your retirement contribution for the month, and can cut into your Starbucks Skinny Vanilla Latte fund. And since it is so expensive, you had better not burn a batch of biscuits or else there goes TWO Skinny Vanilla Lattes down the drain for the month.
My love affair (or resigned affair) with gluten-free flour began eight years ago when my husband ended up with a celiac diagnosis. While his diagnosis is an entirely another story to be told, that indelible incident changed my cooking behaviors henceforth. Before he was ill, I wasn’t much of a cook. Rather, I grew my floral design business instead of watching yeast grow.
Soon, however, I began spending more and more hours in the kitchen, hoping to replicate our favorite recipes, or even discover new ones. By this point, soft, moist, pliable bread became a thing of the past.
Years went by, and I either purchased my flour or made a blend I found in my favorite gluten-free cookbooks. Even though I was making my flour blends, the price of the rice flour or tapioca was pricey.
Being in the wedding industry, I have made friends with many cake bakers. I am a wedding florist by day, and I decorate lots of wedding cakes with flowers. One of my favorite bakers here in Tulsa is Laura Talbot, with Miss Laura’s Cakes. Each time I worked with her at a wedding, she brought a box of gluten-free goodies from her bakery for my family. I loved seeing her pink box. It finally occurred to me one day to ask her where she picked up her flour.
The Secret to Cheap Gluten-Free Flour:
Purchase bulk flours from the local Asian market. Here in Tulsa, I visit Nam Hai. Rice flour is a major staple for most gluten-free flour blends, and I purchase it there. It is cheaper than ordering online or Whole Foods.
I can buy it there for $1 per pound. Yes! You heard me correctly. I can make my flour mix for $1 per pound.
What to buy at the Asian market: 1) Rice Flour, 2) Potato Starch, 3) Sorghum, 3) Tapioca, 4) Limited choices of bean flours.
What to buy at Aldi: I purchase the cornstarch at Aldi for about $.80 per pound. I also pick up almond flour at Aldi for $5.99 per pound.
I have experimented with different flour mixes. One of my favorite gluten-free cookbooks I found was Bette Hagman’s Gluten-Free Gourmet. In this book, she has a gluten-free flour recipe she calls “Featherlight.” It has rice flour, tapioca flour, and cornstarch.
Recently a dear friend let me borrow Kelli and Peter’ Bronski’s book Artisanal Gluten-Free Cooking. They can be found at www.nogluten-noproblem.com. I immediately purchased a copy of my own. In this book, they have a terrific general use flour recipe called “Artisan Gluten-Free Flour Blend.” It contains brown rice flour, sorghum, cornstarch, potato starch, potato flour, and xanthan gum. Since I can only find white rice flour at the Asian market, I substitute the white rice flour in my blend. I haven’t noticed a difference in the results of my baked goods by making this change.
I have used both of these flour mixes interchangeably in recipes, and they both yield delightful results.
When I make a batch of gluten-free flour, I make a six month supply. Since I bake most of our flour goods from scratch, I make ALOT.
I line all of my flours up on the counter and label each bowl with the contents. I even bought large measuring cups that were bigger than 1 cup, so it would make measuring larger quantities quicker.
I measure them into a 5 gallon bucket.
Then I stir it carefully so as not to kick up too much flour dust into the air. After I make a six months supply, I have to admit the kitchen has a fine layer of flour dust. My youngest daughter Marin came in and commented that the kitchen looked like the Flour Fairy came and farted. I had to laugh at that one.
After I am done mixing all of the flour, I store it in larger containers.
Once I finished making the basic flour blend, I then make up multiple batches of pre-mixed flours for pancakes, biscuits, cakes, brownies. Modify this to what your family consumes most often. It is like having a box of Bisquick in your pantry, except it is gluten-free, and you have twice as much. It beats paying $6 for a box of Bisquick.
So go ahead, bake to your heart’s content! If you are interested in learning more about gluten-free flours, check out the introduction of each of the cookbooks listed above. Or you can see the nutritional attributes for different kinds of flours at this post from www.foodandnutrition.org. Here are even more tips for making your own gluten-free flours at www.frugalfarmwife.com.
Ready to try some baking?
Try Coconut Cream Pie, Peanut Butter Chocolate Chip Cookies, or Easy Pumpkin Pound Cake.
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That was very informational, Lindi. While my family isn’t gluten free, I’m glad you gave found a cheaper alternative to white flour. I love seeing your pictures you post.
I hope it inspires others that are gluten-free and enables them to make their grocery budget stretch a little further.
I have been cooking GF for over 6 years, and I am constantly learning things from you. Thanks!!!
I am so glad you found this post helpful. I can’t believe my family was gluten free for so long, and we just recently realized this was a way to make gf flour. I had to share!
Like!! Thank you for publishing this awesome article.
I am so glad you found it useful! I follow it every time I need to bake.