Recipe by Sarina Jane
This all-purpose blend is ideal for any gluten-free folks who are also sensitive to MSG. Also, since it is free of xanthan gum, corn flour, and cornstarch, it works well for anyone who cannot tolerate corn.
- 4 cups brown rice flour
- 3 cups tapioca starch (also called tapioca flour or cassava flour)
- 1 cup flax seeds or 1 cup flax seed meal
Directions See How It's Made
- Place the flax seeds or flax meal into a clean, moisture free grinder or blender. Grind flax until it is the consistency of whole wheat flour.
- If the texture of the rice flour is gritty, it can also be placed in the blender and ground until it is more powdery in texture.
- In a large bowl, combine ground flax, tapioca starch, and brown rice flour until mixture is uniform and no lumps remain. A wire whisk works well for this step.
- Enjoy in any recipe that calls for gluten-free all-purpose flour. It can also be a great substitute for all-purpose flour in many traditional recipes for cookies, bars, quick bread loaves, muffins, and pancakes; just add an extra egg and 1 1/2 times the amount of leavening called for in the recipe. (For example, if a recipe calls for 2 teaspoons baking powder, use 3 teaspoons instead.) However, this flour may be too heavy for cakes, biscuits, and pastries, and does not contain enough protein for use in bread recipes.