If you’re someone who likes to bake and try out new recipes, be it bread, pizzas, cakes, pastries and more, then well, you’ll need pantry full of different types of flours! From cake flour, to pastry flour, coconut flour, almond flour and more.
So, how about you just make these flours at home with simple ingredients and trust me it will also work out cheaper! Here are recipes to 8 different types of baking flours (including a gluten-free flour recipe too!).
Baking Flours You Can Make At Home
1. Cake Flour
Ingredients:
1 cup all-purpose flour
(Minus 2 tbsp, read method for details)
1 tbsp cornstarch
Method:
Into a mixing bowl, add in 1 cup of all-purpose flour. Then, take out 2 tbsps of the all-purpose flour and add in 1 tbsp of the cornstarch and whisk (or sift) to combine and its ready to use.
Use Within: 2 months
2. Coconut Flour
Ingredients:
2 cups coconut pulp
(Refer notes)
Notes: Coconut pulp is obtained after making/draining out coconut milk.
Method:
Heat your oven to 120 degrees and spread out the coconut pulp on a baking tray lined with parchment paper and let it bake until the coconut pulp is completely dry (should take about 45 minutes or so).
Remove from the oven, cool completely and then blend in a food processor until it becomes a fine powder.
3. Bread Flour
Ingredients:
1 cup all-purpose flour
1½ tsp vital wheat gluten flour
(Or seitan)
(Minus 1½ tsp, read method for details)
Method:
Into a mixing bowl, add in 1 cup of all-purpose flour. Then, take out 1½ tsp of the all-purpose flour and add in 1½ tsp vital wheat gluten flour (or seitan) and whisk (or sift) to combine and its ready to use.
4. Almond Flour
Ingredients:
1 cup blanched almonds
Method:
Into a food processor, add in the blanched almonds and pluse until you get a fine powder. Sift into an airtight container and store until required to be used.
5. Gluten Free Flour
Blend 1 –
- 500 g (2 ¾ cups + 2 tbsp) white rice flour (make sure that it’s finely ground)
- 300 g (1 ¾ cups + 1 tbsp) potato starch (note that this is different from potato flour)
- 200 g (1 ⅓ cups) corn flour (US)/maize flour (UK)
- 1 tsp xanthan gum (optional )
Blend 2 –
- 2 cups (290g.) white rice flour
- 1 cup (115g.) tapioca flour
- 1 cup (120g.) potatostarch
- 1 teaspoon xanthan gum (optional )
Self Rising Gluten Free Flour
- 2 cups (290g.) white rice flour
- 1 cup (115g.) tapioca flour
- 1 cup (120g.) potato starch
- 2 Tablespoons of baking powder
- 2 teaspoons of salt
Method:
Into a mixing bowl, sift in all the ingredients together and its ready to use. Store in an airtight container until use.
6. Boxed Cake Mix
Ingredients:
2 cups refined flour
1½ cups sugar
1 tbsp baking powder
A pinch of salt
To make the premix:
Into a mixing bowl, add in all the ingredients and give it a mix. Transfer the contents into an airtight container to store.
To use: Mix all the contents of this premix in a bowl along with a cup of milk, ½ cup oil, 2 eggs and 1 tsp vanilla extract. Mix well, pour into a baking tray and bake until done.
7. Self Rising Flour
Ingredients:
1 cup all-purpose flour
1½ tsp baking powder
½ tsp salt
Method:
Into a mixing bowl, sift in all the ingredients together and its ready to use. Store in an airtight container until use.
8. Pastry Flour
Ingredients:
1 cup all-purpose flour
(Minus 1 tbsp, read method for details)
1 tbsp cornstarch
Method:
Into a mixing bowl, add in 1 cup of all-purpose flour. Then, take out 1 tbsp of the all-purpose flour and add in 1 tbsp of the cornstarch and whisk (or sift) to combine and its ready to use.
Storage Tips:
- Always make sure to store any homemade baking flours in an airtight container in a cool and dry place (in case you’ve made a big batch).
- Homemade flours could last long if stored properly, but it is recommended to use them within 3 to 4 months of preparation for best freshness.