No Gum, No Tapioca Gluten Free Flour Blend

Unlike traditional wheat flour, gluten free flour is a “One size doesn’t fit all” commodity. If you’ve been baking gluten free, you know that each flour brings its own flavor, texture, and nutrients. And that creates a problem.

This gluten free flour blend removes the “common problem” —no gums and tapioca starch, but a carefully blended sorghum flour, white rice flour, chickpea flour, potato starch, and psyllium powder.

We’ll get to the gums and tapioca problems later.

Why A Flour Blend?

In traditional baking, wheat flour contains gluten, which acts as the binder, trapping air and giving baked goods their soft, chewy texture.

However, gluten free flours lack this natural binder, so combining different flours, starches, and a binder is necessary to mimic the functionality of wheat flour.

This is where psyllium powder comes in—it is a good (but not the best) replacement for gums like xanthan or guar. A binder like psyllium powder is needed to hold everything together.

Each component in this blend has a specific role, and together, they create a versatile mix that works for cakes, cookies, sandwich bread, and cooking sauces like gluten free bechamel .

The Mighty Sorghum Flour

Sorghum flour is often hailed as a gluten-free superhero because it mimics the texture of wheat flour more closely than many other alternative flours.

Made from whole grain sorghum, this flour tastes mild, with just a hint of sweetness. Its light and airy texture helps create a tender crumb in baked goods.

But what makes sorghum stand out is its nutrient profile. It’s rich in fiber, antioxidants, and proteins. The added protein helps provide some of the structure that gluten has typically, making it a perfect choice for a gluten free flour blend.

Gluten Free Flour Staple

Fine White Rice Flour is a must-have in almost any gluten-free flour blend. Its neutral flavor makes it ideal for balancing out the stronger tastes of other flours like sorghum or chickpea. Rice flour also creates a soft crumb, helping your baked goods stay tender without being too heavy.

Protein Booster

Gluten provides protein in gluten-based recipes. Chickpea Flour brings the much-needed protein to gluten free recipes, which is important because protein plays an important role in helping baked goods rise and hold their shape.

With its high protein content, Chickpea flour helps the blend’s functionality, resulting in baked goods that don’t crumble or fall apart.

Also, chickpea flour has a subtle, nutty flavor that adds depth to the batter or dough without overpowering it.

It’s a versatile flour that also contributes fiber and essential nutrients, making this gluten free flour blend nutritious and delicious.

The Tapioca Flour Alternative

Potato Starch is a common substitute for tapioca flour or starch in gluten free blends, and for good reason. It performs almost similarly to tapioca in terms of texture and moisture retention but is a more allergen-friendly option for many people.

While tapioca starch is derived from the cassava root, which some may find difficult to digest or wish to avoid, potato starch is a milder alternative that still provides that light, chewy texture in gluten free treats.

Potato starch also adds a bit of fluffiness to baked goods, helping them stay soft and light. It works particularly well in cakes, cookies, and quick breads, where you want a tender crumb.

The Xanthan Gum Replacement

Psyllium powder is the binder in this blend, replacing xanthan gum, often used to replicate gluten’s elasticity.

Psyllium is a natural fiber from the husks of plantago seeds. When added to gluten free flour blends, it swells with moisture, creating a gel-like consistency. This helps trap air and gives gluten-free doughs and batters a stretchiness that mimics gluten.

Unlike xanthan gum, which can sometimes cause digestive issues, psyllium is gentle on the stomach and even beneficial for digestion. Plus, it offers an excellent source of soluble fiber