Baking cooking keeping costs down?

[xxnonamexx]

I have seen alot of great recipes but when it comes to gluten-free flours its pricy for 3lbs of gluten-free flour. I also noticed increase in sugars in gluten-free products recipes. What have you been using to lower sugar contect and keep costs down in purchasing gluten-free ingredients to bake/cook yourself.

[Scott Adams]

Gluten-free baking can definitely get expensive, but there are ways to cut costs without sacrificing quality. First, consider buying gluten-free flours in bulk online or at warehouse stores—brands like Bob’s Red Mill or Anthony’s are often cheaper in larger quantities. Instead of pre-mixed blends, try making your own using affordable base flours like brown rice flour, sorghum, or oat flour (certified GF), and stretch them with starches like tapioca or potato starch, which are usually cheaper. To reduce sugar, try natural sweeteners like mashed bananas, unsweetened applesauce, or dates in recipes, or simply reduce the sugar by 1/4 to 1/3 in most baked goods—many gluten-free recipes are overly sweet to mask other flavors. For extra savings, buy nuts, seeds, and alternative flours from ethnic grocery stores or online bulk retailers, where prices are often lower. Finally, focus on naturally gluten-free recipes (like flourless chocolate cake, almond-based cookies, or savory dishes like socca) that don’t require expensive substitutes. A little experimentation goes a long way—you’ll find what works best for your taste and budget!

[xxnonamexx]

I have cgf oat flour so I should buy potato or tapioca flour mixed together to make "flour" is there a recipe you use to stretch the for. Does it come out to 1:1 when replacing regular flour? Also xanthum gun is that good for you or is there a replacement? There a vegan gluten-free granola bar I purchase locally that I'm trying to replicate I think it's no bake but trying to see if I can copy it bc I can freeze it. Thanks

[Scott Adams]

For your oat flour blend, a great basic ratio is 1½ cups certified GF oat flour + 1 cup tapioca/potato starch (mixed) to replace 2 cups regular flour - this mimics all-purpose flour better than oat flour alone. Add 1 tsp xanthan gum per 2 cups for binding, though if you're avoiding it, try 1 tbsp ground flax or chia seeds soaked in 3 tbsp water per cup of flour as a substitute (works well in no-bake recipes). For the granola bars, since you're replicating a no-bake version, try this freezer-friendly base: 2 cups GF oats, ½ cup oat flour, ¼ cup each tapioca starch and almond flour, ⅓ cup nut butter, ¼ cup maple syrup, and 2 tbsp coconut oil (melted). Press into a pan, freeze 1 hour, then slice - they'll keep frozen for months! The starch helps mimic the store-bought texture while the oat flour stretches your ingredients. For closest results, compare your local bar's ingredient order - oils/liquids usually make up 20-25% of no-bake bars.

[xxnonamexx]

I found a diy flour blend 

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) 

I see recipes that say gluten-free flour blend so I guess I can use something like this and try yours as well. When do you need to use Xanthan gum?  I also noticed gluten-free bread is pricy but I saw Canyon or Promise that taste good while pricy however for bread crumbs I see brands like 4C and its not the same. I see recipes for crushed potato chips as a breading which is interesting. Thanks 

[Scott Adams]

Xanthan gum is added into the the flour mix--1 teaspoon per 2 cups for binding, but some people avoid it because it can cause gastro issues--if you're avoiding it, try 1 tbsp ground flax or chia seeds soaked in 3 tbsp water per cup of flour as a substitute (works well in no-bake recipes).