Gluten Free Pastry Flour Mix (Dairy Free, Less Starch & More Whole Grains)
A gluten free pastry flour intended for tender, delicate baked goods. It has the ability to create a fluffier and a more delicate texture. This gluten free pastry flour mix is great for cakes, cupcakes, muffins, crepes, tart shells, soft cookies, crackers, pie crusts, delicate cookies, and many others, acting like an all-purpose flour. No dairy powders, no tapioca, no potato starch or xanthan gum here.
Servings 3 ⅓ cups
Calories 530.8kcal
Ingredients
- 1 cup (167g) brown rice flour also sweet brown rice flour works beautifully
- 1 cup (121g) sorghum flour choose a lighter color
- ⅔ cup (81g) cassava flour
- ⅔ cup (85g) arrowroot powder
Optional binder (see notes below)
- 2 Tbsp psyllium husk (whole) or ~1½ Tbsp if psyllium powder;
Instructions
- Add the flours to a large mixing bowl.
- Mix until fully combined.
- Store flour mix in an airtight container in a dark cold place.
Optional
- For a simple all-purpose blend, add 1½ Tbsp psyllium husk powder (or 2 Tbsp whole husk) per 454g ( 3⅓ cups flour batch), and whisk it thoroughly into the dry mix (or gel it with the liquids for breads). I usually add it sperately because I'm not using the whole batch of flour at once.
Notes
- Recipe makes ~454 g (~3⅓ cups) total.
- For a simple all-purpose blend, add 1½ Tbsp psyllium husk powder (or 2 Tbsp whole husk) per 454g ( 3⅓ cups flour batch), and whisk it thoroughly into the dry mix (or gel it with the liquids for breads). I usually add it sperately because I'm not using the whole batch of flour at once.
- Measure flour by weight: Follow the grams listed. If using cups, fluff then spoon and level to avoid packing.
- Grind matters: Use superfine flours. If gritty, sift 1–2× (especially sorghum, oat, buckwheat).
- Arrowroot vs tapioca: Tapioca can add chew. If subbing for arrowroot, use ~95% of the weight and expect slightly more elasticity.
- Cassava note: Cassava absorbs more; too much can make dough tight. Keep to the stated grams.
Will puff pastry work with the original blend?
Classic full lamination is not going to give great results, it needs elasticity + cohesion, this mix is light and tender but has no “stretch” because there is no gluten and no gums. But rough-puff: yes, with this variant: 170 g sweet glutinous rice, 190 g superfine sorghum, 60 g cassava, 34 g arrowroot + 3 tsp psyllium powder (per 454 g flour). See post for more details.- Storage: Airtight jar, cool/dark 1–2 weeks. For longer, refrigerate or freeze; bring to room temp before using.
- Scaling formula: To scale, multiply each ingredient’s grams by your factor. Example: x1.5 batch → 167×1.5 = 251 g rice (or chosen swap), etc.
Nutrition
Serving: 1cup and 2 tbsp | Calories: 530.8kcal | Carbohydrates: 117.4g | Protein: 9.8g | Fat: 2.7g | Fiber: 8.8g | Sugar: 0.3g | Calcium: 1.7mg | Iron: 16.4mg
