Recipe by Mrs. Doyle
After trying several different recipes for a gluten free flour mix to substitute for all purpose wheat flour in recipes, I have had the most success with this combination.
- 1 1⁄2 cups brown rice flour
- 2 1⁄2 cups sorghum flour
- 1 1⁄3 cups potato starch
- 2⁄3 cup tapioca starch
Directions See How It's Made
- Mix all together in a container and use cup for cup in recipes calling for all purpose wheat-based flour.
- Make sure to verify that your ingredients are indeed gluten-free and have not been cross contaminated, as might happen when buying in a bulk bin section of your market.
- Some baked goods benefit from the addition of xanthan gum, guar gum, or some other form of gluten-like replacement.