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    You are in: Home / Recipes / Gluten-Free Flour Blend Recipe
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    Gluten-Free Flour Blend

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Queen Bead's Note:

    Yes, it's another variation on a theme, but this is the blend I've had the most success with. Any of the recipes I post will be using this blend, so I hope this works as well for you as it has for me. I learned about this blend from my local Celiac Association.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Blend well and store in an air tight container.
    2. 2
      When converting recipes, substitute equal measurements, and add 1 teaspoons xanthan gum or guar gum per cup of flour in the recipe.
    3. 3
      Yeast containing recipes must use xanthan gum, as guar gum interferes with the action of the yeast.
    4. 4
      Oriental (Thai) rice flour is a finer texture than the flour from health food stores. It is more like cornstarch in texture. It will give better results, without the gritty texture common to gluten free baking. At this time, Thai rice flour is available on amazon.com.
    5. 5
      If you prefer some brown rice in your blend, check out Gluten-Free Rice Flour Baking Mix.

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    Ratings & Reviews:

    • on July 26, 2011

      It probably is not the fault of the guar gum. There is likely an acid such as vinegar to help the yeast do a better job with the gluten free flours in these recipes. Guar gum does tend to be neutralized with acid, but xanthan gum does a better job of combining starches. They both have their place in various recipes. For more information on these items check out sites such as Bob's Red Mill. They have extensive information on the usage, and amounts of these ingredients. Both guar gum and xanthan gum should be added to the oil part of the recipe to dissolve them. It makes a big difference in the final texture of the product.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2010

      55

      Last year I made pumpkin cookies with white chocolate chips in them for Thanksgiving. My mother-in-law loved them and has talked about them throughout this year. The only problem (so I thought) was that the original recipe called for white flour and she has developed a gluten intolerance. She was so disappointed that she wouldn't be able to eat them. Then I found this recipe and followed directions. Made some cookies with the gluten-free blend. They turned out fabulous! Texture, taste, etc. is perfect! Thank you for posting this!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2012

      55

      This is the same recipe posted on the back of the box of potato starch. The only thing different is they add the xanthan gum 8 teaspoons into the dry ingredients, which makes it easier to just measure out. I used this blend this morning on my genetti recipe and they turned out with good results.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Gluten-Free Flour Blend

    Serving Size: 1 (1268 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 512.4
     
    Calories from Fat 14
    84%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 19.5 mg
    0%
    Total Carbohydrate 113.9 g
    37%
    Dietary Fiber 4.6 g
    18%
    Sugars 1.3 g
    5%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    tapioca starch

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