Gluten Free Plain Flour
"Try to use a fine ground rice flour as a courser ground rice flour will give you a course texture in your cooked products. Handy hint: Avoid over-cooking gluten free cakes, as this makes them very dry."
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
4 approximately of plain flour
ingredients
- 1⁄3 cup arrowroot
- 1⁄2 cup maize cornflour (make sure it is gluten free)
- 1 cup rice flour (a fine ground one if possible)
- 1 cup soy flour
- 1 1⁄2 cups potato flour
directions
- Sift all together 3 times to ensure that the flours are mixed through.
- Note: To make self rising flour add to ONE cup of this plain flour 1 teaspoon of cream of tartar and 1/2 teaspoon bi-carb soda.
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Reviews
-
This flour comes very, very close to the commercial gluten free mixes. As always, adding a little bit of Xantham Gum makes it even better. Beware though that you want to use "potato starch" - our local bulk food store also sells "potato flour" which is heavier and coarser - resembling flakes for mash. Don't use that, but the fine, white potato starch and you'll be fine.
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>