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All-Purpose Flour #1 (Gluten-Free)

This recipe comes to us from Cory Bates.

The formulation is as follows:
White Rice Flour 32%
Brown Rice Flour 32%
Potato Starch (not pot. flour) 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%

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For a general guideline of how to mix the flour, the following recipe can be followed. Yields 2 - 2.5 lbs. of flour mix.

Brown Rice Flour 2 ½ Cups
White Rice Flour 2 Cups
Corn Starch ½ Cup
Potato Starch ¾ cup + 2 Tablespoons
Tapioca Flour or Starch ¾ cup + 2 Tablespoons
Xanthan gum 3 Tablespoons

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1 Response:

 
JR Tomlin
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
10 Jun 2013 10:55:03 AM PST
The problem with rice flours is their coarse, rather gritty grind. This does not work well in most baking. I use a mix of 3 cups sorghum flour, 3 cups cornstarch, 2 cups tapioca flour and 1 cup of almond flour which I find works extremely well. Because of the almond flour it does need to be refrigerated. It does not have the gritty texture that comes with rice flours or the "off" taste of bean flours and the sorghum adds some nutritional value to your baking.

If you want to prepare less flour blend, it can easily be cut in half, but I like to prepare plenty so it is ready to use whenever I do my baking.




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