GLUTEN-FREE FLOUR MIX
I make this recipe in two-quart batches and store them in airtight jars. My son and I both have celiac disease and love that we can use this mix to still enjoy traditional dishes. -Bernice Fenskie, Wexford, Pennsylvania
Provided by Taste of Home
Time 5m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 29 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
BASIC GLUTEN-FREE FLOUR MIX
This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake.This recipe reprinted with permission from"The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).
Provided by Martha Stewart
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- To measure brown-rice flour and tapioca flour, use a large spoon to scoop flour into a measuring cup, then level it off with the back of a knife. Do not use the measuring cup itself to scoop your flour when measuring; it will compact the flour and you will have too much for the recipe.
- Add both flours to a large resealable plastic bag, along with potato starch; reseal and shake until well combined.
GLUTEN-FREE FLOUR MIX
Based on a recipe from Bette Hagman's, The Gluten-free Gourmet cookbook. She refers to this as "GF Mix" in her recipes, so I will, too. She says it's a "heavy mix and leaves a slightly grainy taste in the baked product, but the mix exchanges cup for cup with wheat flour in adapting recipes. Because of its low protein count, you must add extra protein and/or leavening (egg whites, dry milk powder or a nondairy substitute, gelatin, or Egg Replacer)." This recipe has a long shelf life and may be stored at room temperature. For breads, add ¾ teaspoon xanthan gum per cup of flour; for cakes, add ½ teaspoon xanthan gum per cup of flour; and for cookies, add ¼ to ½ teaspoon xanthan gum per cup of flour.
Provided by mersaydees
Categories Rice
Time 10m
Yield 9 cups
Number Of Ingredients 3
Steps:
- In large bowl, whisk ingredients together.
- Store at room temperature.
Nutrition Facts : Calories 512.5, Fat 1.6, SaturatedFat 0.4, Sodium 19.6, Carbohydrate 114, Fiber 4.6, Sugar 1.4, Protein 8.7
NEARLY NORMAL GLUTEN-FREE FLOUR MIX
I found this recipe in the Thanksgiving edition of the Illinois Times, when Kim O'Donnel 'caught up' with the author of 'Normal Cooking for Gluten-Free Eating. After having success with many of the gluten-free all-purpose flower mixes from the 'zaar, I can't wait to try this one and hope it helps others. On a seperate note, The columnist does say the products using this flour are grittier than gluten-containing flours; I think that is typical of gluten-free baking. Nonetheless, enjoy!
Provided by Courtney Elizabeth
Categories Vegan
Time 3m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together; store in an airtight container.
Nutrition Facts : Calories 462.1, Fat 1.3, SaturatedFat 0.3, Sodium 25.6, Carbohydrate 105.3, Fiber 4.7, Sugar 1.6, Protein 6.2
GLUTEN-FREE ALL-PURPOSE FLOUR MIX #1
This mix will make an all-purpose gluten-free blended flour. Add xanthan gum, guar gum, baking powder etc as required. Using a blended flour that you have prepared yourself is much cheaper than buying ready blended multi-purpose flour. If you shop at asian supermarkets,bulk or wholesale stores you will be able to locate all of these flours quite cheaply. The flours used in this mix are readily available in most countries and are the standard flours used in gluten-free cooking. Look for a very fine milled rice flour as the grittier flours will also produce gritty baked goods.Keep on hand to use in your recipes. Store in an airtight container. You can make larger amounts to have on hand eg. 6 cups rice flour, 2 cups potato starch & 1 cup arrowroot or tapioca flour. The potato starch/flour that you are looking for is a fine white powder (not the US potato flour). The general recommended amounts of xanthan gum are 1/2 to 1 teaspoon for a cake, 1 teaspoon for a pastry recipe and 1 tablespoon for a bread recipe. Add the gum to your dry ingredients and mix well, prior to adding liquids. This is a general purpose flour blend. You can also replace 1 cup of rice flour with 1 cup of brown rice flour. Editted to add - Yes..this recipe uses potato starch. In Australia we cannot purchase potato flour as is available in the US. Potato starch is sold as both potato flour and potato starch in Australia
Provided by Jubes
Categories Australian
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Blend all flours together in a large mixing bowl or in a large sealable container.
- Use as required.
Nutrition Facts : Calories 1537.5, Fat 4.8, SaturatedFat 1.3, Sodium 58.7, Carbohydrate 341.9, Fiber 13.9, Sugar 4.1, Protein 26.2
I CAN'T BELIEVE IT'S NOT GLUTEN! GLUTEN-FREE CAKE FLOUR MIX
A healthy, gluten-free cake flour mix. Substitute it for regular flour cup-for-cup in cake recipes and other baked goods (but not bread, which needs a different mixture). The ingredients are easily purchased online or in most healthfood stores.
Provided by Whats Cooking
Categories Dessert
Time 10m
Yield 2-3 recipes
Number Of Ingredients 4
Steps:
- Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
- Store in airtight container or ziploc bag in refrigerator.
GLUTEN-FREE FLOUR MIX
Based on a recipe from The Wholesome Junk Food Cookbook by Laura Trice. She says of this recipe, "You can buy ready-to-use gluten-free cake or muffin flour mixes or you can make your own. Use whatever you think is best.... You can convert most recipes to gluten free by removing the sources of gluten, like wheat, barley, or spelt, and using this mix. You will need to lower the oven temperature and increase the baking time, as rice flour needs to cook longer at a lower temperature.... Tip for light batter: Usually when baking, we think nothing of mixing the batter in a mixer for a long while. However, part of the appeal of muffins, pancakes, and batter breads is the cakey, non-chewy texture. Kneading brings out the gluten, a protein in flour, and affects the texture of baked goods. It is what makes bagels and pizza crust chewy because they are kneaded. You do not want to overmix the batter for baked goods like pancakes, muffins, and batter breads, or you will have a rubbery creation. So, when making muffins, pancakes, and batter breads, the saying is 'mix just until you have barely wet the dry ingredients and stop.' This will produce light and cakey treats every time."
Provided by mersaydees
Categories Breads
Time 5m
Yield 4 1/4 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Store in a container in the refrigerator.
Nutrition Facts : Calories 475.4, Fat 1.6, SaturatedFat 0.5, Sodium 10.3, Carbohydrate 105, Fiber 3.8, Sugar 0.8, Protein 7.9
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