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I used this recipe and substituted corn starch for the potato starch since I didn't have any and since another reviewer had some luck with it. Unfortunately my carrot muffins which always came out purpose with a GF all-purpose mix did not rise when I tried it with this modified recipe. I tried it 3 times in total, adjusting baking powder and removing calcium powder, etc, but I concluded that the only thing it could be was this all-purpose mix. I would not try this with a substitution: or you'll be looking at 3 dozen non-risen,half-burnt muffins like me.
This is a great all purpose recipe, I use a similar one all the time. If you use brown rice flour instead of plain rice flour it becomes nutritious, otherwise it works well but is lacking in nutrition.
Five stars the way it is, maybe eight with brown rice flour.
This recipe is the closest that I have found to the Whole Foods 365 Gluten Free Flour which was quite expensive per pound and which they have now discontinued. You may have to experiment with the type of rice flour that you use. I find that the finer the ground of the rice flour, the less grainy the final product is. It doesn't much of a difference if the flour is for a coffee cake, but it might change the texture of a delicate cookie. I have substituted this flour successfully with quite a few recipes from the crust on the bottom of lemon squares to a delicious fruit laden cake that I baked last night. My guests were raving about it, and it was gluten free!
Hello! I just wanted to say thank you for this mix. I changed the potato starch to corn starch and the xanthan gum to guar gum (only because that is what I have on hand). I usually buy the mix from a gluten free bakery but thought I'd give it a try since I was told they would not sell it due to the grain shortage. I'm so glad that I did. It has made my life much easier. One question...is the mix as you wrote it better than the one I have done or about the same? If you could help that would be great! Thanks again