When I talk to people about baking gluten-free, the thing that is the most horrible, treacherous and confusing for people is the use of multiple (and I do mean multiple) kinds of flour. That being said, I’m sorry, but there is no way to ever go back to using just one kind of flour. The closest to that you will ever get is buying a mix of flours that are all ready for you to use.
Here is the mix I use to make pretty much everything. Unless I say differently, use this mix in all my baking recipes. It is not a secret recipe. It’s been published by many people, websites, companies etc. I think I found this formulation on Land O Lakes site a few years ago. I make it in large batches and shake before using. I never add xanthan gum to the mix, I add that individually to each recipe.
GF Flour Mix
| 2 | cups rice flour | |
| 2/3 | cup potato starch | |
| 1/3 | cup tapioca flour
Mix in a bowl, shake in a big bag. Measure according to recipe and enjoy! |
|
Copyright secured by Digiprove © 2010
