Flour Mixes

Mixing gluten-free flours is a bit of an art form and takes some experimentation.  Here are a couple of mixes that I’ve found work really well, have a good, light taste and can be used in many recipes.

Baking Flour Mix

1 1/4 cups brown rice flour
1 3/4 cups white rice flour
2/3 cultured buttermilk or powdered/dry milk
1 cup almond meal
3/4 cup tapioca starch
1/2 cup potato starch
additional:
3 tbsp baking powder
2 tbsp baking soda
1 tbsp salt
3 tsp xanthan gum

*I tend to leave the baking powders and xanthan gum out of my flour mixes, and add them depending on the recipe I’m using
*If you’re looking for a dairy-free recipe this mix works just as well without the milk powder

Wheatless Whole Wheat Flour Mix

1 cup brown rice
1 cup almond flour
1 cup amaranth or sorghum
1 cup oat
1/2 cup tapioca
3/4 cup potato starch
1/3 cup powdered milk

*Add baking powders according to the recipe you’re following

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