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    Scott Adams

    Multi Blend Gluten-Free Flour (Wendy Wark's Gluten-Free Flour Mix)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    When I started eating gluten-free food I discovered a flour mix in a book called Living Healthy with Celiac Disease, Wendy Wark (AnAffect, 1998). In addition to the standard gluten-free flour mix of tapioca starch flour, potato starch flour and rice flour she added cornstarch and sweet rice flour. The addition of these two flours make a huge difference in the texture, flavor, and moisture content in gluten-free baking. I couldnt understand why more people werent using this superior flour mix so I made it my mission to distribute this recipe around. (If you cant tolerate corn, just substitute the cornstarch with equal parts of sweet rice flour and tapioca starch flour.)



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    While Wendy gave me permission to use the flour mix and many of her recipes I failed to tell her I was naming the flour mix after her in my book. She has since told me that she found it on the internet and doesnt know the source of the recipe, she doesnt feel that she should take credit for the mix.

    Recently Authentic Foods decided to mix these flours in their factory and sell it as the Multi Blend Gluten-Free Flour, now available at The Gluten-Free Mall.

    Multi Blend Gluten-Free Flour (Wendy Warks Gluten-Free Flour Mix)

    1 cup brown rice flour (requires refrigeration)
    1¼ cup white rice flour
    ¼ cup potato starch flour
    2/3 cup tapioca starch flour
    ¾ cup sweet rice flour
    1/3 cup cornstarch
    2 teaspoons xanthan or guar gum

    I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.

    Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.

    The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I dont use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results (see Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes Without Gluten or Wheat Celiac Publishing, 2002).


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    I was interested in finding out the proportions needed to mix my own flour (having bought so many types) and this article included that

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    Thank you.

    I wish it were easier to find ancient grains incorporated into gluten free mixes. They are so healthy! (Amaranth, Quinoa, etc.)

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    Thank you SO much for this! I just used this flour blend to bake a cake from one of my grandmother's recipes (she used wheat flour). I had attempted it before using the traditional gluten free flour substitution of brown rice flour, potato starch, tapioca starch and xanthan gum and it came out gritty and crumbly.

    This was moist and not gritty at all and tasted just like her real cake! I'm going to use this in everything that I bake from now on!

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    Thank you SO much for this! I just used this flour blend to bake a cake from one of my grandmother's recipes (she used wheat flour). I had attempted it before using the traditional gluten free flour substitution of brown rice flour, potato starch, tapioca starch and xanthan gum and it came out gritty and crumbly.

    This was moist and not gritty at all and tasted just like her real cake! I'm going to use this in everything that I bake from now on!

    Wow! I am glad your cake turned out so well. I am about to attempt something similar and I was wondering. . .did you use all brown rice flour or did you include the white rice flour?

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    Thank you for printing this! I found this recipe on another website a few months ago and lost the recipe, and couldn't find the website again! This is just in time for the holiday baking! Thanks so much!

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    Was browsing the net and stumbled upon your site. So much interesting and valuable info here, also am grateful for the useful links. Thanks for sharing.

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    I was interested in finding out the proportions needed to mix my own flour (having bought so many types) and this article included that

    I have used many flour mixes over the years! This is the best that I have found! Thanks!

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    Thank you for a recipe with ingredients that I don't have to trot around the globe to find. I am going to try this for my dessert catering business.

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    I used this recipe on bread and it worked great. I just doubled the zantham gum, and used sorghum flour instead of sweet rice. It was the most tasteful bread we've has since diagnosis. Love this recipe for all baking needs!

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    Thanks for posting this I read about the Wendy Wark mix in a book but they never showed the recipe. I can't find brown rice flour at my local market so I used millet flour and it worked out well. I have also used all white rice flour in the mix with very good results.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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