Wednesday, September 28, 2011
I am giving the ratio to make 1 cup AP flour. This way it is easy to multiply or divide for what you need. You can, of course, make a big batch and store it in the freezer for quick use if you like.
2/3 cup rice flour(I have used white and brown, both work well, even a combo of them if you like)
1/4 cup potato starch
3 TB tapioca starch
1/2 tsp xanthan gum*
Measure by scooping gently into the measuring cup and level off, sift all ingredients together well.
I have found that careful measurements are extremely important to gluten free baking so take your time and measure right!
*xanthan gum may need to be adjusted differently for larger batches depending on what you are making.
here is a general guideline
Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used