Ingredients
Use this flour blend as a cup for cup replacement for regular all purpose flour. It works best with muffins, quick breads, pancakes and waffles.
If your recipe calls for 2 cups of flour or more, add an additional 1/4 teaspoon of xanthan gum per half cup of flour to ensure the best texture. Most of my flours are Bob’s Red Mill which is widely available in natural foods stores or online. I prefer Authentic Foods superfine brown rice flour (available at Whole Foods) to reduce the grit factor.
- 3 cups brown rice flour (preferably superfine) {375 grams}
- 2 1/4 cups sorghum flour (also called sweet white sorghum flour) {318 grams}
- 2 cups tapioca flour (also called tapioca starch) {257 grams}
- 3/4 cup sweet rice flour (also called glutenous rice flour) {126 grams}
- 3/4 cup potato starch (NOT potato flour) {132 grams}
- 1/4 cup cornstarch {36 grams}
- 3 teaspoons xanthan gum {9 grams}
Directions
- Combine all ingredients in a large mixing bowl and whisk well.
- Transfer flour mixture to an airtight class container and store in a cool, dark place (like a pantry) if you bake often, or your refrigerator if you don’t.
Recipe Credit: Alison Needham, A Girl Defloured
