Gluten-Free Flour Mixture (Number One)

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.

• Ready In: 5 mins
• Yields: 5 cups

Ingredients

• 2 1⁄2 cups  rice flour (white)
• 1  cup potato starch (the lighter starch, not the heavier flour)
• 1  cup tapioca flour
• 1⁄4 cup cornstarch
• 1⁄4 cup gram flour
• 3  teaspoons xanthan gum

Directions

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.