Recipe by **Jubes**
This will make quite a good all-purpose/general purpose gluten-free flour blend. The addition of the bean flour will increase the protein content of the flour. Any bean flour can be used- such as besan, chickpea, lentil or soy flour. The flour will not be white, as the bean flours are generally a lightly golden colour. Store for ready use in your recipes and add xanthan gum, guar gum or baking powder as required. This recipe is from the Australian Celiac Society's Handbook. 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.
- 2 cups bean flour
- 2 cups cornflour (use only maize cornflour not wheaten cornflour)
- 2 cups tapioca flour or 2 cups arrowroot
- 1 cup rice flour or 1 cup brown rice flour