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Corn And Potato Free Flour Mix

VioletBlue

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VioletBlue Contributor
VioletBlue
Posted

Yes, I tried searching the forum for this and got everything but a corn and potato free flour mix, LOL.

I can't handle corn or potatoes. This also means I cannot handle cornstarch and potato starch. I do have a lovely corn and sulfite free baking powder I can use, but now I need a decent flour mix to go with it.

All the gluten-free cook books seem to rely on one or the other for their flour mixes. I got incredibly frustrated this weekend trying to find a good flour mix for a muffin. Now I'm fond of things like muffin mixes in the box but again I have the same problem with pretty much every one of them. Quoina seems to bother me a little too, so that's not an option. In the pantry I have white rice flour, sorghum, tapioca, almond, buckwheat, teff, sweet rice and I'm sure one or two others I've left out.

Does anyone have a corn and potato free flour mix they use, like and have good results with?

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purple Community Regular
purple
Posted
Yes, I tried searching the forum for this and got everything but a corn and potato free flour mix, LOL.

I can't handle corn or potatoes. This also means I cannot handle cornstarch and potato starch. I do have a lovely corn and sulfite free baking powder I can use, but now I need a decent flour mix to go with it.

All the gluten-free cook books seem to rely on one or the other for their flour mixes. I got incredibly frustrated this weekend trying to find a good flour mix for a muffin. Now I'm fond of things like muffin mixes in the box but again I have the same problem with pretty much every one of them. Quoina seems to bother me a little too, so that's not an option. In the pantry I have white rice flour, sorghum, tapioca, almond, buckwheat, teff, sweet rice and I'm sure one or two others I've left out.

Does anyone have a corn and potato free flour mix they use, like and have good results with?

I use Carol's flour blend:

1 1/2 cups sorghum

1 1/2 cups potato or corn starch

1 cup tapioca flour

In Carol's Quick and easy book she lists the subs for corn: arrowroot, potato starch, amaranth starch.

Subs for potato starch: arrowroot, cornstarch, lotus root starch, or amaranth starch.

This is my favorite flour mix and I make muffins very often with it among other things. I haven't tried arrowroot, amaranth, or lotus root starch. I think you can sub tapioca flour also b/c its a starch.

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