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All-Purpose Flour #6 (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

1 part bean flour
1 part corn starch or arrowroot powder
1 part tapioca flour

All-Purpose Flour #7 (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

3 parts soy flour - low fat is best
3 parts potato starch
2 parts rice flour - brown or white
1 part cornstarch or corn flour (not cornmeal)
Optional: 1 teaspoon xanthan gum for each 3-4 cups of flour made

All-Purpose Flour #8 (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

The following two formulations were created by Cory Bates.

Formulation 1:
White Rice Flour 32%
Brown Rice Flour 32%
Potato Starch 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%

Formulation 2:
White Rice Flour 23%
Brown Rice Flour 23%
Garbanzo Bean Flour 18%
Potato Starch 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%

Maria's Bread Flour Mix (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!

Marias Bread Flour Mix (makes 9 cups = 3 loaves).

2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum
2 packages gelatin (unflavored)
¼ cup sugar
1 ½ teaspoon salt

Mix well and keep in an airtight container. You can use cornstarch instead of arrowroot. This was originally designed to bake at an altitude of 5000+ feet so you may need to make adjustments. Click here to see her Open Original Shared Link recipe.

A.J.'s Special Gluten-Free Baking Mix (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

This recipe comes to us from A.J. McEvoy.

3 Cups Brown Rice Flour
1 Cup White (Sweet) Rice Flour
1 Cup Almond Flour
¾ Cup Tapioca Starch
¾ Cup Potato Starch
1 Cup gluten-free Sweet Buttermilk Powder (be sure to read the label to avoid things like modified food starch, etc.)
¼ Cup gluten-free Baking Powder
¼ Cup Ener-G Foods brand Rice Polish (Can use ½ cup if you prefer really high-fiber)
¼ Cup Xanthan Gum

This is a great mix for muffins. You might want to try my Pumpkin-Raisin Spice Muffins.

All-Purpose Flour #1 (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

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%

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

All-Purpose Flour #2 (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

1 cup brown rice flour
1 ¼ cup white rice flour
¼ cup potato starch
2/3 cup tapioca starch
¾ cup sweet rice flour
1/3 cup arrowroot starch
2 teaspoon xanthan gum

Sift together twice and mix well. Can be used 1:1 for all purpose wheat flour. Additional xanthan gum may be needed in some recipes.

All-Purpose Flour #3 (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

1 part bean flour
1 part brown rice (or 1 part white rice flour)
1 part corn starch
1 part tapioca starch
½ to ¾ parts sweet rice flour

All-Purpose Flour #4 (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

1 cup brown rice or white rice flour
2/3 cup garbanzo bean/chickpea flour
1/3 cup tapioca starch/flour

All-Purpose Flour #5 (Gluten-Free)

Fri, 26 Jul 1996 00:00:00 +0000

2 cups brown rice flour
1 cup tapioca starch
½ cup bean flour or sorghum flour