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Looking For Recipes Using These Flours

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I am looking for tried and true recipes for muffin , cookies or breads using these flours:







Corn flour

Tapioca starch

Potato starch

white rice flour

What have you got? I am looking to avoid buying any other flours as I have a lot already. I know I may need brown rice flour as thats a base for many recipes, but that's all please.

Let me know, thanks.

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Using fast reply to get you started using regular recipes calling for "gluten free flour mix" while I look for specifics. Here is a listing of basic flour mixes I have put together over the years:



3 parts brown rice

3 parts cornstarach

2 parts sorghum

1 part masa harina


1 part brown rice

1 part sorghum

1 part tapioca


1-1/2 cups brown rice or sorghum

1 cup white rice

1/2 cup tapioca


1 cup sorghum

1/2 cup millet

1/2 cup buckwheat

1/4 cup quinoa or nut

3/4 cup tapioca


2 cups rice flour (or use half sorghum

2/3 cup cornstarach

1/3 cup tapioc a(or almond, buckwheat, quinoa)

1 tsp xanthan gum


1 cup mix

1-1/2 tsp baking powder

1/2 tsp salt

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PIZZA CRUST LIKE YOU WOULDN'T BELIEVE ! !......Like it just came out from the oven in the Pizzeria.


1 sachet of dried yeast 7g or 2.25 tsp

100g of brown rice flour

70g of tapioca starch/flour

2 Tbls of dried milk powder

2 tsp of xanthan gum

1/2 tsp of salt

1 tsp of dried gelatin powder

1 Tbls of mixed Italian herbs

160ml of warm water (105 deg) (Think baby's bottle on back of wrist)

1/2 tsp of caster sugar/superfine

1 tsp of olive oil

1 tsp of apple cider/red wine vinegar


Pre-heat oven to 425F/GasMark 7

In a medium bowl using regular beaters on an electric hand held mixer

blend flours, yeast, dry milk powder, xanthan gum, salt, gelatin and herb seasoning on a low speed.

Add warm water, sugar, olive oil and vinegar, beat for 3 mins

(if mixer bounces around the bowl the dough is too stiff, add water 1 Tbls at a time

until dough does not resist beaters)

The dough will resemble soft bread dough.

(you may also mix in a bread machine on a dough setting)

Grease a 12" pizza pan lightly ( apply oil to kitchen paper and rub over the surface).

Not the tray with holes that's only for re-heating Pizza

Put dough mix in centre of pizza pan sprinkle liberally with some rice flour

using a floured glass (hi-ball tumbler is best sides are parrallel)

roll dough out towards the edges of tin evenly.

Make edges thicker to retain toppings

( I just squeezed between my thumb and forefinger all the way around the circumference)

Bake in oven for 10 mins, remove spread with the homemade pizza sauce

and grated mozzerella cheese, add your favourite toppings and finish with grated cheddar cheese

Return to oven for a further 20 -25 mins or until the cheese is slightly browned

Sufficient dough for 1 good 12" pizza

Gluten-Free Cracker Recipe

This latest cracker recipe incarnation turned out a bit more flaky and crisp than my previous sturdier recipes. I think the secret is in the gluten-free flour blend (I've listed the exact flours I used). And of course, baking with a good olive oil always adds flavor.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a reusable Exopat.

In a large bowl, whisk together the dry ingredients:

1/4 cup Ancient Harvest Organic Quinoa Flour

1/4 cup Arrowhead Mills Organic Millet Flour

1/2 cup Authentic Foods Sorghum Flour

1/2 cup Bob's Red Mill Tapioca Flour

1/4 cup Bob's Red Mill Nutritional Yeast Flakes

3/4 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon dried minced onion

1 teaspoon garlic powder

1 teaspoon organic light brown sugar

Stir in:

1 1/4 cups pecan or almond meal

1 1/2 teaspoons Ener-G Foods Egg Replacer whisked with 2 tablespoons warm water

1/4 cup good olive oil

1/4 cup rice milk

1/4 cup warm water

Using a sturdy stand mixer (or a wooden spoon and some elbow grease), stir the ingredients until a slightly sticky dough forms. You'll be pressing the dough flat into a thin layer, so if it seems dry or it falls apart easily, add a tablespoon of warm water at a time until the dough is moist and pliable but not overly wet.

Divide the dough in half.

Using lightly oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to help smooth and straighten outside edges. The thinner the cracker is, the crisper it will be.

Prick the dough with a fork every two inches or so and score the flattened dough into cracker sized squares or rectangles (I like to use pizza cutter to do this).

Sprinkle the top with sea salt.

Bake in the center of a preheated oven for around 23 minutes or so, or till firm and slightly crisp (they will crisp up a bit as they cool, but they should be fairly crisp- keep an eye on them so they don't brown too much).

Remove from the oven and allow the crackers to cool on a rack.

Store in an air-tight container when cool, if eating the same day. To store longer, I like to freeze gluten-free goodies and thaw before serving. [And if they happen to soften from humidity, don't fret; reheat them briefly- on a wire rack topped baking sheet- before serving.]

Makes 36 crackers.

Read more: http://glutenfreegoddess.blogspot.com/2010/02/gluten-free-crackers.html#more#ixzz0h4XIcSM4

Gluten-Free Pizza Crust

From Carol Fenster's "Special Diet Solutions".

SERVES 6 (change servings and units)


* 1 tablespoon dry yeast

* 2/3 cup brown rice flour or gram flour or fava bean flour (I use 'garfava' flour which is a blend)

* 1/2 cup tapioca flour

* 2 tablespoons powdered milk or non-dairy powdered coffee creamer (Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair)

* 2 teaspoons xanthan gum

* 1/2 teaspoon salt

* 1 teaspoon unflavored gelatin

* 1 teaspoon italian seasoning

* 2/3 cup water (110 degrees F)

* 1/2 teaspoon sugar or honey or agave syrup

* 1 teaspoon olive oil

* 1 teaspoon cider vinegar




Preheat oven to 425 degrees F.


In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.


Beat on high speed for 3 minutes.


(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.


Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).


Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.


Make edges slightly thicker to hold toppings.


Bake pizza crust for 10 minutes.


Remove from oven.


Spread pizza crust with your favorite sauce and toppings.


Bake another 20 to 25 minutes or until top is nicely browned.

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I've made this gluten-free French Bread a number of times and it is good and doesn't call for any unusual flours. (Tapioca starch or flour are the same thing)


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