Gluten Free Flour Blend

 

From the must have book the dairy-free & gluten-free kitchen

gluten free dairy free

 

The Recipe: 

1¼ cups brown or white rice flour

3/4 cup potato starch (do not use potato flour)

1/2 cup tapioca flour

1/2 cup sorghum flour or garbanzo bean flour

Combine the rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly blended. Transfer flour mixture to an airtight container and refrigerate until ready to use.  This gluten-free flour mix will keep for 4 months in the refrigerator. (I use mine so quickly, I keep it on the countertop.)

Facts about xanthum and guar gums (because they are in ingredients below):

These binding agents lend elasticity to baked goods. Good for gluten-free. But please note, a little goes a long way- use too much and the dish will be gummy, use too little and it will crumble too easily.  This is the concept I have been experimenting with when altering a basic recipe with gluten-free flour.

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3 thoughts on “Gluten Free Flour Blend

  1. Pingback: Pulp Non-Fiction Muffins | Comestible Confessions

  2. Pingback: Fluffy Gluten Free Waffles | Comestible Confessions

  3. Pingback: Gluten-Free Butternut Squash Banana Muffins | Comestible Confessions

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