My Gluten-Free All-Purpose Flour Blend Recipe

My Gluten-Free All-Purpose Flour Blend Recipe

 

My Gluten-Free All-Purpose Flour Blend Recipe

There was a time not so long ago that I lived a “free” life. Free of a nine page list of foods in an attempt to get well and rid my body of chronic pain, fatigue and some other issues. For five years, I lived a ”free” way of life, eliminating items from my lifestyle – gluten, wheat, dairy, eggs, and more. This plan of action did not help me and so now I eat what I want, listening to my body when it lets me know it doesn’t like something by way of a few uncomfortable allergic reactions. I have learned so much from those “free” days. About being gluten-free, dairy-free, egg-free.

I learned so much from being in my kitchen. Playing. Tasting. Experimenting. I learned that I could create my own recipes for all kinds of things. Like making my own gluten-free flour mixes to replace traditional all-purpose wheat flour in recipes.

This is just one of the gluten-free all-purpose flour blends I created in my kitchen. I have provided my recipe in volume, ounces and grams below.

Please note that because the amount of gluten-free flour blend used will be specific to the recipe used, I do not add guar gum or xanthan gum to my gluten-free all-purpose flour blend recipe. Here’s what I do instead: In preparing any recipe, I simply mix some guar gum or xanthan gum into the amount of flour I’m using and proceed.

Course Snack
Cuisine international
Keyword My Gluten-Free All-Purpose Flour Blend Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 300 kcal

Ingredients

VOLUME

  • 5 1/2 cups brown or white rice flour (or a combination of both)
  • 1/2 cup sweet rice flour
  • 2 cups potato starch
  • 1 cup tapioca flour

OUNCES

  • 1 lb. 11 ounces brown or white rice flour (or a combination of both)
  • 3 ounces sweet rice flour
  • 11 1/4 ounces potato starch
  • 4 1/4 ounces tapioca flour

GRAMS

  • 755 grams brown or white rice flour (or a combination of both)
  • 84 grams sweet rice flour
  • 321 grams potato starch
  • 119 grams tapioca flour

Instructions

  1. In a large bowl, combine the rice flours, potato starch and tapioca starch.

  2. Stir with a spoon or a whisk until the ingredients are sufficiently blended. Store in an airtight container. Refrigerate if preferred.

  3. OPTIONAL: Add the flour in small amounts to a blender and blend on HIGH. Blending the flour will result in a finely ground blend that will help improve the texture of baked goods.

  4. Add guar gum or xanthan gum to recipes as desired.

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