Wednesday, September 28, 2011

Gluten Free All Purpose Flour Mix

I use this mix in place of regular AP flour in  cakes, cookies, quick breads, tortillas and biscuits. It is a nice ratio for baked goods.  I have not tried it in place of AP in yeast breads though.

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

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