If you eat carbs and have been to Los Angeles even once, it’s likely you’ve been to Huckleberry Bakery and Cafe, a charming spot known for it’s clean baked goods and a part of one of our favorite restaurant groups in the city. Years ago, we spent a morning at home with the baker and restauranteur behind it all, Zoe Nathan and she shared this gluten-free flour recipe with us insisting that it makes a huge difference in gluten-free baking…. 

How to Make Gluten-Free Flour

If you like to bake gluten-free, whip up a big batch of this flour mix and keep it on hand. It lasts forever. You can use a store-bought gluten-free flour mix if you must, but your pastry will not taste nearly as good. I cannot stress enough what a difference this mix makes in both flavor and texture. If you don’t like the graininess of the cornmeal, you can always omit it and use a little more of the oat flour or potato starch.

There is nothing I hate more than a gummy pastry. For that reason I don’t like most gluten-free pastries out there, and I find it especially challenging to find a delicious gluten-free and vegan pastry. But once I realized you don’t have to use xanthan gum to make one of those said pastries hold together, I got hooked on the challenge of making this stuff actually taste good. This was the first gluten-free and vegan recipe I made that I really liked. And honestly, sometimes I prefer it to the white flour, butter-heavy devils I usually make.

Huckleberry’s Gluten-Free Flour Mix
Makes 6 1/2 cups

Ingredients:
2¾ cups brown rice flour
1¾ cups oat flour
1¾ cups potato starch
½ cup cornmeal

Directions:
Combine all the ingredients in a bowl and whisk until thoroughly blended.

This keeps indefinitely at room temperature