GLUTEN FREE FLOUR BLENDS

Have a favorite recipe that you want to try gluten-free?  Try substituting one of the flour blends below.

THE BASIC BLEND:  for many cookie recipes and any time when an all-purpose blend is called for.  **You will need to add xantham gum and salt unless they are already included in the blend.  The amount varies, but typically a recipe will need about 1/2 tsp-1 tsp of xanthan gum and around 1/2 tsp of salt.  (might take some experimenting)

2 3/4 cups of rice flour (white or brown)

1 1/4 cups corn or potato starch

1/3 cup of tapioca starch/flour

Place blend in air-tight container and REFRIGERATE.

CAKE & PASTRY BLEND:  produces cakes/cupcakes that rise nicely but have a delicate crumb when cut.  Less protein and gum are necessary to perform this task.  Sourghum flour and cornstarch help promote light, airy texture.  

1 cup sweet white sorghum flour

1 cup white rice flour (brown is fine, too)

3/4 cup cornstarch (or tapioca)

1 1/2 tsp xanthan gum (or guar gum)

BREAD FLOUR:  Great for all types of breads

1 1/4 cup of white or brown flour

1 1/4 cup sweet white sorghum flour

1/2 cup amaranth flour

3/4 cup cornstarch or tapioca

3 tsp of xanthan gum

1 tsp sea salt