Sunday, September 30, 2012

Gluten-Free Flour

Gluten-Free Flour

I only bought the pre-mixed, all-purpose gluten-free flour once. It was pricey. Then I wised up and made my own mix. I found a fantastic all purpose flour mix that you can substitute, cup for cup, with regular recipes (as long as you remember to add xanthan gum) at Gluten Free Cooking School. Here's her well-researched mix:
Delicious Gluten-Free Flour Mix
  1. Three parts brown rice flour
  2. Three parts cornstarch
  3. Two parts soy flour
  4. One part masa flour (In the Mexican food section)
If you can't have soy, you can substitute sorghum flour. Also, if you want to add fiber and protein, add a bean flour, like garbanzo or fava. It adds iron as well.

Xanthan Gum

This necessary little ingredient is the only thing that will keep your fresh baked, gluten-free goodies from falling apart at the seams. Each recipe only calls for 1-2 teaspoons, so don't gag when you see the price tag (my Bob's Red Mill brand was around twelve dollars) — it goes a long, long way.
  • For breads and pizza doughs, add 1 teaspoon for every cup of flour.
  • For cookies and cakes, and every other delectable gluten-free treat you can concoct, 1/2 teaspoon for every cup of flour.

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