Gluten Fee Flour mix
4 C white rice flour
1 C potato starch flour
1 C tapioca starch flour
It is advisable to make a huge batch of this flour & store it in an airtight container so that when you need to bake you do not have to first mix up the right quantity of lour before you start. After mixing store in freezer. flour deteriorates rather quickly by freezing you will prolong its life. The flour doesn’t freeze whole it remains loose. Don’t have to bring it to room temp. either unless your making bread dough.
Plain flour Mix
2 C of above GF Flour Mix
2 tsp. Xanthan gum
Self-rising Flour
2 C of above GF Flour Mix
2 tsp Xanthan Gum
2 tsp. Baking Powder
It takes a little work to put it together, but this mix is really good, and versatile!
ReplyDeleteYou mix it and keep it in the fridge.
Heres what's in it:
2 cups each - Sorghum, Brown Rice and Millett flour (or any combination of flours that your prefer)
3 1/3 c. Tapioca flour
3 1/2 t. salt
2 c. sucanat
4T baking powder
4 t. xanthan gum
4 t. gelatin (this is 2 packets of unflavored Knox)
Makes well over 9 cups of mix.
For muffins: use 2 1/3 c. mix
1/4 c. oil
2 eggs
1 t. vanilla
1 c. milk
also - if you use something moist (like applesauce or bananas) in the muffin mix, use just enough milk to get the right consistency.
Bake 400degrees for approx. 25 minutes.
ETA: I've made them with pumpkin and also bananas and also applesauce. Right now I'm waiting for zucchini/chocolate chip muffins to finish baking.