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

3 5

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