Wendy Warks Gluten Free Flour Mix Food

WENDY WARK'S GLUTEN FREE FLOUR MIX

Wendy Wark's Gluten Free Flour Mix image

I found this online and read about it in Living Healthy with Celiac Disease by Wendy Wark (AnAffect, 1998). It can be made with all white rice or a combination of both. I have also had good results substituting 1/4 cup of rice flour for sorghum or millet flour. This is a great gf all purpose mix to have on hand. It works like wheat flour in most recipes. In yeast bread recipes you may need to add more xanthan gum.

Provided by 3RiversCook

Categories Free Of...

Time 5m

Yield 17 1/4 cup serving, 20 serving(s)

Number Of Ingredients 7

Ingredients

1 cup brown rice flour
1 1/4 cups rice flour
2/3 cup tapioca flour
3/4 cup sweet rice flour
1/4 cup potato starch
1/3 cup cornstarch
2 teaspoons xanthan gum

Steps:

Mix all ingredients together and if using brown rice flour be sure to refrigerate.
It should last 3-6 months depending on the freshness of your flours.
If you choose to freeze it can last up to a year.

Nutrition Facts : Calories 101.8, Fat 0.5, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 22.3, Fiber 0.9, Sugar 0.2, Protein 1.6

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