One of the biggest advantages of having a Thermomix when you’re a Coeliac is being able to grind your own flours!   Whilst I do have fall-back pre-made ones on hand just in case, I try not to use them too much, given all the added extras of sometimes unpronounceables in them!  I generally take full advantage of Thermie’s powerful blades for fresh flour milling … rice, chick peas, buckwheat, quinoa, lentils, tapioca – you name it!  So easy, albeit a bit loud, for a brief period anyway.  That’s why we have a couple of pairs of ear muffs on hand for such occasions!


Watch out – it’s a noisy business, especially with those chick peas!

Quirky Cooking talks about gluten free flour substitutes and the various components required  to make a good GF flour.

The Gluten Free Goddess is another good link too.

Anyway, here’s my favourite all-purpose gluten free plain flour:

Add to Thermomix bowl and grind speed 9 / 1 minute:

  • 1 cup or 125g white rice
  • 3/4 cup or 100g brown rice 
  • 1/4 cup or 25g chick peas OR: use chick-pea/gram/besan flour in the next step.  Alternatively, substitute for buckwheat/jowar/sorghum

Add and mix speed 6 / 10 seconds:

  • 1 cup or 125g tapioca* or cornflour
  • 1/4 cup or 25g potato starch

* I tend to use tapioca pearls, so I set the rice component aside and grind the pearls at speed 9 / 1 minute (NB: they’re darned noisy too!)

Repeat the above process to make a larger batch of flour to have on hand for your baking.

Also, when baking, make sure you add an ‘extender’ by way of some xanthan or guar gum.  Per one cup (approx 125g) of gluten free flour, use:

  • Bread and pizza dough recipes: 1 tsp xanthan or guar gum
  • Cake and muffin recipes:  1/2 tsp xanthan or guar gum

You can use chia seeds or ground linseeds instead of the gums.  From personal experience, I find the linseeds have a slightly ‘sloppier’ effect on bread/pizza dough.  The outcome is the same though …

For self-raising, add approx 1.5 tsp gluten free baking powder per cup of flour.