Wheat-Free Flour Mix – if you’re looking for a wheat-free all purpose flour mix, look no further!
You’ll Need:
1 lb. barley flour (contains slight amount of gluten, check with your dr to see if it’s allowed in your particular case.)
1 lb. potato starch flour (not plain potato flour)
1 lb. fine-ground maize flour
6 tsp. baking soda
3 tsp. cream of tartar
Combine all into a bowl or container, blending well. Store as you would any flour. Use as a substitute for white wheat flour.
* Caution: Read labels. *
Some products have hidden wheat or gluten ingredients.
If you tried Wheat Free Flour Mix #2, what variation worked best for you?
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Wheat-Free Flour Mix #2
Ingredients
- 1 lb barley flour
- 1 lb potato starch flour
- 1 lb fine-ground maize flour
- 6 tsp baking soda
- 3 tsp cream of tartar
Equipment
Instructions
- Add the barley flour, potato starch flour, and fine-ground maize flour to a large mixing bowl or container.
- Stir in the baking soda and cream of tartar.
- Whisk thoroughly until the ingredients are evenly blended.
- Transfer the flour mix to an airtight container.
- Store in a cool, dry place and use as a substitute for white wheat flour.
- Read labels carefully to avoid hidden wheat or gluten ingredients.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated yield is about 11 cups total, based on 3 pounds of flour plus 9 teaspoons of leavening.
Estimated serving size is 1/4 cup, for about 44 servings.
Prep time is estimated because the recipe does not list a clock time.
For best quality, store airtight in a cool, dry cupboard and use within 6 months.
This mix is wheat-free, but it is not gluten-free because barley contains gluten.
Estimated serving size is 1/4 cup, for about 44 servings.
Prep time is estimated because the recipe does not list a clock time.
For best quality, store airtight in a cool, dry cupboard and use within 6 months.
This mix is wheat-free, but it is not gluten-free because barley contains gluten.
i am enjoying seeing all the gluten free recipes here, but why would you post a recipe that contains barley flour in this list? barley is in the wheat family.
Pure wheat grass and barley grass (just the grass, with absolutely no seeds) do not contain gluten.
In fact, the U.S. Food and Drug Administration, in its finalized gluten-free label rules, has said that wheat grass and barley grass could be used to make foods labeled gluten-free, as long as the finished products contain less than 20 parts per million of gluten.
can you please re-label this as wf (wheat-free) flour? even the fda admits that someone with celiac can experience damage to their villi at levels of gluten as low as 0.4 mg per day. Twenty parts per million is about 6-10mg on a typical, strict GF diet.
We don’t need any “extra” damage! Thanks.
Um, The TITLE of the Recipe pretty Much says it all, How else would you have them change the label when it already clearly states WHEAT FREE FLOUR MIX ????
This recipe is, indeed labeled wheat-free, yet it is under the category of recipes that are gluten free. For anyone who is medically required to be on a gluten free diet in order to live, barley is downright dangerous. As the mother of a Celiac child, I understand the confusion.
I also understand the possible terrible effects of posting this recipe under the gluten free heading. I have seen food labeled gluten free in large print only to turn the package over and see that it was manufactured in a plant containing wheat. That type of misrepresentation can shut down the organs of a Celiac.
We learn to be avid readers of packages every time we shop, lest one company make a change that will harm us or a family member. That’s why anyone with any knowledge of that terrible disease would be alarmed at this seemingly minor mistake. Concern for others leads us to urge better understanding.
Gluten free must mean free of gluten. Barley, rye, and wheat contain gluten. Thus, they should never be found anywhere in a list of gluten free recipes.
Please consider a new category for this recipe.
I agree it should be labeled wheat free. It might be ok for someone with an “intolerance” , however someone with celiac would be very sick.
Please list this as wheat free and not gf. barley does contain gluten, and the amount of gluten that can fit on the head of a pin can cause serious digestive upset for up to 2 weeks in Celiacs, as well as long term intestinal damage. A waitress’ forgetting and setting a yeast roll on top of a meal and then snatching it back off contaminates the meal with enough gluten to affect most Celiacs.