10 Gluten Free Flour Blends

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10 Gluten Free Flour Blends

 

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Modified Featherlight Rice Mix

 

3 c white rice flour

3 c tapioca starch

2 c arrowroot starch

1 c potato starch

3 T potato flour

 

Sift ingredients together in large airtight container. Shake or stir well

before each use.

 

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BETTE HAGMAN FLOUR SUB: blend well before using (can double, triple,

etc but keep ratios of amounts of flour constant):

2 cups sorghum, 2/3 cup potato starch, 1/3 cup tapioca starch

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GF flour mix:

6 cups white rice flour

2 cups potato starch (NOT the same as potato flour)

1 cup tapioca starch (also called tapioca flour)

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Ginger's Flour blend:

1 1/2 cups brown rice flour

2/3 cup potato starch flour (not potato flour) or cornstarch flour

1/3 cup white rice flour

1/4 chick pea flour (Ginger subbed pinto bean flour)

1/3 cup sweet rice flour

1/4 cup tapioca flour

This makes about 3 cups of flour. Don't forget to add 1 tsp xanthan

gum for

each cup flour used.

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One gf flour mix is 1 part garbanzo bean, 1 part tapioca starch and 1 part

cornstarch. I used 1 cup of that mixture plus 1/2 cup of mochiko or sweet

rice flour. Tapioca flour: Milled

from the dried starch of the cassava root, this flour thickens when heated

with water and is often used

to give body to puddings, fruit pie fillings, and soups. It can also be used

in baking.

 

Alternative flours seem to need less fat. If cookies are running out and

becoming flat, it is because there is too much fat for the flour. Try adding

a little more potato starch or

whichever flour you prefer most. The batter should be really stiff. If you

add more flour, you should also add

more leavening (baking powder I usually end up adding 1/4 to 1/2 more cup of

flours depending on which

kind of flour I am using. Rice needs the most, corn and potato the least.

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Flour mix that 'behaves' like wheat flour...

4 c. brown rice flour

4 c. white rice flour

4 c. tapioca flour

2 c. potato starch

1/2 c. soy flour

1/2 c. garbanzo bean flour

3/4 c. cornmeal

1 box cornstarch

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I have used arrowroot starch in place of potato starch at times, and

couldn't tell the difference in the finished product. Sorghum (jowar) flour,

available at Indian stores. I have

sometimes used sweet potato or taro starch for the potato starch as well. We

rotate now, to try and

prevent any more " overuse " allergies form popping up!

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Mix

Yield 12 Cups Flour Mix

 

Garfava Bean Flour 3 cups

Sorghum Flour 1 cup

Tapioca Flour 4 cups

Cornstarch 4 cups

Xanthan Gum 3 Tablespoons

Salt 1 Tablespoon

Egg Replacer (Ener G) 1 Tablespoon

Unflavored Gelatin 3 (7 gram) envelopes

Sugar 1/4 cup

 

Blend thoroughly in large container or you may use a sturdy large plastic

freezer bag. But make sure that type of bag is large enough and closes

securely.

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" Bisquick "

7 cups gf flour (I use 5 rice flour 2 tapioca flour)

5 TBLS gf baking power

4 tsp. Xanthan Gum

1 TBL salt

1 tsp. Cream of Tarter

1 tsp. baking soda

21/4 Cup Shortening (I use 1 3/4 cup sunflower oil)

Mix well & store in fridge

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Bette Hagaman's Bean Flour Mix

Garfava bean flour (2/3 part)

Sorghum flour ( 1/3 part)

Tapioca flour (1 part)

Cornstarch (1 part)

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