Gluten-Free Flour Mixture (Number One)

Total Time
Prep 5 mins
Cook 0 mins

From Connie Sarros WF/GF Dessert Cookbook. Submitted for a request and for use in other recipes that I am posting. Connie is a cooking whiz from my old stomping grounds in Ohio.

Ingredients Nutrition


  1. *MungBean Flour is available at oriental grocery stores and is a wonderful addition to the light-textured dessert recipes.
  2. *ChickPea Flour is also"light".
  3. **Xanthangum is a white powder that is sold in pouches at health food stores.
  4. It helps to bind the pastry and keep it from crumbling.
  5. **Ifxanthan gum is unavailable to you, you may substitute it with double the amount of unflavored gelatin.
  6. (1 tsp xanthan gum= 2 tsp unflavored gelatin) Mix all.
  7. Gluten-free flours contain no preservatives--keep refrigerated or frozen.
  8. Additional baking tips: You may use buttermilk in place of milk for a lighter texture.
  9. Bake gluten-free products longer and at a lower temperature than conventional recipes.
  10. You may want to substitute the liquid called for in a conventional wheat recipe.
  11. Adding carbonated drinks tend to make baked products lighter.
  12. Fruit juices add flavor and quality.
Most Helpful

The chickpea flour is awful! It tastes like raw beans, even after you cook it. This would be 5 stars without the bean flour.

Magistra October 02, 2005