Prep 10 mins
Cook 0 mins
This mix will make an all-purpose gluten-free blended flour. Add xanthan gum, guar gum, baking powder etc as required. Using a blended flour that you have prepared yourself is much cheaper than buying ready blended multi-purpose flour. If you shop at asian supermarkets,bulk or wholesale stores you will be able to locate all of these flours quite cheaply. The flours used in this mix are readily available in most countries and are the standard flours used in gluten-free cooking. Look for a very fine milled rice flour as the grittier flours will also produce gritty baked goods.Keep on hand to use in your recipes. Store in an airtight container. You can make larger amounts to have on hand eg. 6 cups rice flour, 2 cups potato starch & 1 cup arrowroot or tapioca flour. The potato starch/flour that you are looking for is a fine white powder (not the US potato flour). The general recommended amounts of xanthan gum are 1/2 to 1 teaspoon for a cake, 1 teaspoon for a pastry recipe and 1 tablespoon for a bread recipe. Add the gum to your dry ingredients and mix well, prior to adding liquids. This is a general purpose flour blend. You can also replace 1 cup of rice flour with 1 cup of brown rice flour. Editted to add - Yes..this recipe uses potato starch. In Australia we cannot purchase potato flour as is available in the US. Potato starch is sold as both potato flour and potato starch in Australia
- 2 cups rice flour or 1 cup of rice flour and 1 cup brown rice flour
- 2⁄3 cup potato starch (also known as potato flour in some countries such as Australia)
- 1⁄3 cup tapioca flour or 1⁄3 cup arrowroot
- Blend all flours together in a large mixing bowl or in a large sealable container.
- Use as required.
I used this as a base but did add a little of a couple different flours. The amounts are good. I actually used all brown rice flour as I didnt have any white rice flour at the time. I used tapioca flour as arrowroot has a preservative in it. Be sure to read the intro for the amount of xanthan gum/guar gum to use if your recipe doesn't include it. I made Recipe #302989 with this. The second time I used mostly white rice flour of an ungrainy texture and brown rice flour and a bit of bean flour which I found to be good. I had to use all tapioca starch as it was all I had at the time. Next time I would like to try this same combination with potato starch also. I used this in Recipe #168634 and it turned out really delicious!
This mix is fantastic! I used it to make Recipe #209764 and the cupcakes were wonderful, both in taste and texture. This will be my gluten free flour mix going forwards. Thanks Jubes!