All Purpose Gluten Free Flour Blend

This is my STAPLE. There is nothing more inviting than a great big jar kept filled to the brim with this basic mix.  Cookies, breads, muffins and you name it.  Bean-free and very versatile.

2 Parts    –  White Rice Flour
2/3 Parts –  Potato Starch or Cornstarch  ( Not Potato FLOUR which is the equivalent to instant mashed potatoes!)
1/3 Part   –  Tapioca Starch
Use this as 1 = 1 replacement ratio for regular flour in baking!

Xanthan or Guar Gum should be added based on the baked item.  Breads get more … cookies get less!  ie:  Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour. Cake, muffin, and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per 1 cup of gluten-free flour used

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