I can't find any of the mentioned pre-mixed GF flours in my area, other than Bob's Red Mill Baking Mix, which I do not like at all, and Pamela's WF bread mix, which I love! I have had very good results with the following mixture, however. It makes 9 cups of flour; I use it on a one to one substitution basis for regular "all-purpose" flour in recipes, and it does not require refrigeration. Simply store in an air-tight cannister.
2 cups Brown Rice Flour
1 cup Sorghum Flour
2 cups Potato Starch
1 cup Corn Starch/or Sweet Rice Flour
3 cups Tapioca Flour
Use 1 tsp. Xanthun gum (or guar gum...I prefer Xanthun, even though it costs more.) per cup of flour. I use this mix for cookies, brownies, pie crusts, muffins, pita, foccacia, crusty rolls, pizza crusts, cakes, gravies, "breading"...all with good results. I have not actually used it for a "loaf" of bread, because I've been very happy with the Pamela's mix which is so easy (and consistent) to use.
Note: "Sweet Rice" flour differs from regular rice flour. It is not granular, but more like corn starch in its smooth powdery consistency. It is made from a different strain of rice called "sticky" or "glutinous" rice. (no "gluten," despite the name) Hope this is helpful...
"Truth, and therefore, success, is generally found at the balance point between two opposing tensions." (D. L Veach, writer and artist)
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