Gluten-free Flour Mix
Yields: 2 1/2 cups
1 1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup white rice flour
1/4 cup tapioca flour
OPTIONAL: 1 tsp xanthan gum (not necessary)
- Blend together and store in a secure container in a dry place (I prefer a large mason jar).
- This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don’t find it necessary.
- This blend has worked wonders in muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes and many other recipes.