GF Flour 101 :-) Recipe
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Category: |
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Ingredients: |
Ingredients: 6 c. brown rice flour
2 c. potato starch
1 c. tapioca starch (sometimes called tapioca flour)
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Directions: |
Directions:Gluten-free baking is part experiment, and part learned art! To substitute this blend in a recipe calling for regular wheat flour, I would use an equal amount of flour, and increase the baking powder and salt by about another 1/4 of the amount called for. If the recipe calls for more than 3 eggs, you might want to add 1 more.
In most recipes you'll also want to add some xanthan gum - less is better than more. In general, you might want to try 1/8 t. per cup of flour for cookies, bars, or other things that don't need a lot of structure. Maybe 1/8 - 1/4 t. per cup for things like cakes, and 1/2 - 3/4 t. per cup for yeast breads. |
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Personal
Notes: |
Personal
Notes: When my recipes call for GF Flour Blend, this is what we use. We have been using this blend for most of our baking for 10 years. We've tried other blends - homemade and store-bought - and some we have had good results from, but this blend is inexpensive, with easy-to-find ingredients, and has been very dependable.
If you want to use a store-bought blend, the ones that we've had the most success with are: Pamela's "Gluten Free All-Purpose Flour Artisan Blend" and Bob's Red Mill "Gluten Free 1-to-1 Baking Flour "- but NOT Bob's "Gluten Free All-Purpose Baking Flour" there is a HUGE difference in taste and texture between these two Bob's blends.
These store-bought blends already have xanthan gum or guar gum in them. But our homemade mix does not, which I like, because different types of baking need different amounts of xanthan gum, so adding it separately makes it easy to adjust the amount, or to leave it out all together when the recipe would be gummy with xanthan gum added (like pancakes or waffles).
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