Prep 15 mins
Cook 0 mins
This is the best flour mix I have ever used. I can pretty much interchange freely with regular flour recipes - and people cannot tell that it is gluten free! It comes out of my dislike for the taste of bean flour and potato flour. It takes a bit of work to put it all together but it is worth it to me and my Celiac son. When using this mix for a recipe, I usually add a bit of soya flour in at that time for extra nutrition. ie. if the recipe calls for 4 cups of flour, I use 4 cups of the above mix, plus about 2 tbsp of soya flour. I do not mix soya flour into my mix because it does not have a long shelf life so I store it in the freezer. Flour resources: Egg Substitute (Replacer) - Ener-g: http://www.ener-g.com. Xanthan Gum and sorghum flour - El Peto: http://www.elpeto.com/elpetoproducts.html In the USA, you can get sorghum at: http://www.twinvalleymills.com/ The Gluten-free flour mix below is: Kinni-Kwick Bread & Bun mix from Kinnikinnik - I use two bags per recipe http://www.kinnikinnick.com.
- 10 cups tapioca flour
- 2 1⁄2 cups cornflour
- 10 cups sorghum flour
- 5 cups glutinous-rice flour (sweet)
- 2 1⁄2 cups egg substitute
- 10 tablespoons xanthan gum
- 10 cups gluten-free flour, mix
- Mix all flours together well. I Store it in a bin in my pantry.