Wendy Wark's Gluten Free Flour Mix

Submitted by 3RiversCook

"I found this online and read about it in Living Healthy with Celiac Disease by Wendy Wark (AnAffect, 1998). It can be made with all white rice or a combination of both. I have also had good results substituting 1/4 cup of rice flour for sorghum or millet flour. This is a great gf all purpose mix to have on hand. It works like wheat flour in most recipes. In yeast bread recipes you may need to add more xanthan gum."

 

• Ready In: 5mins
• Ingredients: 7
• Yields: 17 1/4 cup serving
• Serves: 20

ingredients

• 1 cup brown rice flour
• 1 1⁄4 cups rice flour
• 2⁄3 cup tapioca flour
• 3⁄4 cup sweet rice flour
• 1⁄4 cup potato starch
• 1⁄3 cup cornstarch
• 2 teaspoons xanthan gum

directions

1. Mix all ingredients together and if using brown rice flour be sure to refrigerate.
2. It should last 3-6 months depending on the freshness of your flours.
3. If you choose to freeze it can last up to a year.