If you’ve read the post titled “My Gluten Free, Soy Free, Diary Free, Nut Free Life” you’ll have a better understanding of all of the food restrictions that make my dietary choices pretty limited. The flour blend below is the blend I use for nearly every recipe on this site. I have intolerances to gluten, dairy, and soy, many grains ,such as amaranth, teff, and sorghum, to name a few. Worst of all, I’m allergic to tree nuts and deathly allergic to peanuts. This flour mix is gluten free, dairy free, soy free, legume free, nut free, peanut free and can easily be made corn free if you use arrowroot powder instead of corn starch.
Update: 1/23/18 – I have had many people comment about how hard it is to find flours that are free of cross contamination (and it is)! We’ve been mainly grain free for awhile but my Little Man misses his apple pancakes so I finally went back on the search to find flours that are free from the risk of cross contamination from tree nuts and peanuts. I’ve researched and the following flours are what I now use as of 12/22/2019…. ALWAYS read the packaging/information EVERY time you buy. I am mainly concerned about cross contamination with nuts because I have an anaphalactic allergy if you have a serious allergy to other things some of these flours may not work for you. Things do change!
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**Important Note** If you’ve been using my recipes for a long time please make sure you read this! It was brought to my attention a while back that the flour I have been using for years, Bob’s Red Mill could be cross contaminated with tree nuts and even peanuts. I am not deathly allergic to tree nuts but am to peanuts. I thought their products were ok because when I started using them I didn’t see any notes about cross contamination. I’m pretty sure that Bob’s Red Mill changed their labeling to better reflect the possibility of cross contamination in the last few years, but since I’ve been buying it much longer than that, I never noticed. AND something interesting I found on some forums – Although they don’t produce anything with peanuts I’ve even heard of people with peanut allergies having reactions to their products simply because there is peanut cross contamination in their tree nut products)….Eek! I’m very lucky I never had anything happen to me. Moral of the story – always read the product labels EVERY TIME YOU BUY! Also, it’s good to note that sometimes the same product in different packages or shapes (think chocolate candies in hearts for Valentine’s Day vs. their normal shape) have different manufacturing processes (for example, normal Dove dark chocolate doesn’t have cross contamination with nuts but the heart shaped ones do)!
Alright, now that that’s over, back to the recipe 🙂 – It’s a pain to make this up every time you want to bake so I usually triple or quadruple the following recipe and keep it in an air tight container (I use it pretty quickly). Be careful with the corn starch, arrowroot flour/powder and tapioca starch – mix gently and don’t sneeze or you’ll have it ALL OVER!
This flour has worked well in every gluten free recipe! From pancakes and banana bread to cookies and lemon bars. It’s very versatile! Just REMEMBER This doesn’t include Xanthan Gum or Baking Soda, etc. so make sure to add them if the recipe calls for it!