Gluten-Free Flour Mixture
The best Gluten-free flour mixture, in my opinion
When we went gluten free, I found that buying packages of gf flour mixtures from the store was expensive. I researched the best option for making my own and found this one: Erika’s recipe here from www.alittleinsanity.com
This recipe has been perfect for 1:1 replacement. For example, if a cake recipe calls for 2 1/2 cups wheat flour, I use 2 1/2 cups of this. It’s wonderful!
I also like it because it doesn’t call for potato starch or corn starch like many other gf flour recipes.
The only issue I had was using it for delicate baking like biscuits or pastry. Recently, I had the idea to sift the flour mixture (with a flour sifter, not the sifter I use to break up clumps) and it worked!! Total game changer for me!! Seriously, I have missed biscuits. But not any more…
24 oz brown rice flour
24 oz white rice flour
24 oz sweet rice flour
20 oz tapioca flour
0.8 oz (2 1/2 Tbsp) xanthan gum
Mix it well and store in airtight container.
Gather all of the ingredients
24 ounces brown rice flour
24 ounces white rice flour
24 ounces sweet rice flour
20 ounces tapioca starch
0.8 ounces (2 1/2 TBSP) xanthan gum
Use a whisk to blend well.
When completely mixed, store in an airtight container.