Gluten Free All Purpose Flour Mix
This recipe is in “parts” so that you can make as much or as little as you want. I usually use a 1 cup measure, so I end up with 3 c. brown rice, 3 c. cornstarch, 2 c. soy flour and 1. c. masa harina. However, I’ve also used a teaspoon measure when I needed just a little bit.
Combine all the ingredients in a large bowl and mix thoroughly. (If you’re new to mixing flours, then you want to make sure that you don’t see any clumps or streaks of individual flours. By the time you’re done it should be one homogeneous bowl of flour.) Transfer the flour to a canister or other storage container. *Tip: Use Non-Alumina Based Baking Powder.
Gluten Free Bread Flour Mix
- 2 cups sorghum flour
- 2 cups brown rice flour (I use superfine brown rice flour)
- 1 1/2 cups potato starch, not potato flour
- 1/2 cup white rice flour *asian store (can used toasted)
- 1/2 cup sweet rice flour *asian store
- 1/2 cup tapioca flour *asian store
- 1/2 cup amaranth flour
- 1/2 cup quinoa flour
- Sift each ingredient into a large mixing bowl.
- Thoroughly mix all ingredients with a large whisk.
- Store mix in a large container, in the refrigerator or a cool dark location.
- Label the container Gluten Free All Purpose Bread Flour Mix
*Tip: Use Non-Alumina Based Baking Powder. Do not punch down for a second rise. Instead use No-knead recipes.
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- Gluten Free Friday: Flour Tortillas (potsandplots.wordpress.com)