Signature Flour Blends
If you’ve ever baked allergen-free or gluten-free, you know that the right flour blend can make or break a recipe. After over a year of testing, tweaking, and more test batches than I care to admit (my kitchen looked like a flour storm for months), I’m thrilled to introduce the two flour blends that I have been using for the last 14 years. They will be the backbone of every recipe on this blog: my Pastry Blend and Bread Blend.
These blends are the result of countless hours of experimenting to achieve the perfect textures, flavors, and consistency—all while staying true to being gluten-free, allergen-free, and completely delicious.
Both blends can be made in large 12 cup batches and stored in airtight containers for about six months. It’s always best to purchase superfine blends of any flour if you can find them. Also, feel free to order as many as you can find from one of my favorite companies, Authentic Foods.
For each blend, add the flours together in your stand mixer and blend on low for 20 minutes, or purchase a large tub and shake it til you make it (vigorous shaking for about 2 minutes).
The Pastry Blend
This blend is a dream for anything delicate, soft, and buttery. Think flaky pie crusts, tender cookies, and melt-in-your-mouth cakes. Its light texture ensures your pastries are just as good (if not better!) than traditional versions. (Available in grams or cups, whichever you prefer- the key is the ratio and the blending)
943g brown rice flour 6 cups brown rice flour
540 g tapioca starch 4 cups tapioca starch
300g sorghum flour 2 cups sorghum flour
The Bread Blend
This blend is all about structure and strength, perfect for hearty loaves, rolls, and any recipe where a strong rise and chewy texture are key. After plenty of test runs (and a few less-than-perfect loaves), I’m confident this blend can hold its own against any gluten-filled bread. (Available in grams or cups, whichever you prefer- the key is the ratio and the blending)
630g millet flour 4 cups millet flour
540g tapioca starch 4 cups tapioca starch
196g sorghum flour 3 cups sorghum flour
131g quinoa flour 1 cup quinoa flour
Every recipe I share here will be designed with these blends in mind, so you’ll get the best results possible. If you’re ready to bake without compromise—no gluten, no allergens, no problem—then these blends are here to make it happen.
Stay tuned for recipes that will bring these blends to life, and let me know in the comments which one you’re most excited to try first: pastries or bread!
Happy baking!
