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Gluten-Free Flour Mix #1
The sweet rice flour and cornstarch in this mix allow for smoother gluten-free baked goods without a gritty-mouth feel.
1 cup white/ brown rice flour1
¼ cups white rice flour
¼ cup potato starch
2/3 cup tapioca starch/flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum
Mix all ingredients together. Refrigerate flour mix in a tightly sealed container until used.
Gluten-Free Flour Mix #2
Yields 2 – 2.5 lbs. of flour mix.
2 ½ cups brown rice flour
2 cups white rice flour
½ cup cornstarch
¾ cup + 2 tablespoons potato starch
¾ cup + 2 tablespoons tapioca flour or starch
3 tablespoons xanthan gum
Tina Turbin
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.
I am confused with the first 2 lines of mix 1 are you adding white rice flour twice??
Look forward to trying this combo; have not been having any luck on a flour combo. I am new to the gluten free life style… we just found out our daughter needs to be.
You may use white or brown rice flour. The choice is up to you.
Good luck with your new Gluten Free lifestyle.
If I can help in any other way, please let me know.
Your daughter should sign up for http://www.dannythedragon.com Newsletter. We have monthly contests for free giveaways and Danny is all about eating healthy and will have a children’s cookbook out as well !
Tina Turbin
I’m looking forward to trying – it is hard finding the right combination of flours to use when baking.
Great Kathy,
Yes, the combination of flours vary slightly for your needs. Basically a cake and muffins need a different combination of flours than a bread. Look at my GF flour options in my recipe selection.
Hi there, my son is allergic to rice as well – any suggestions as to a substitution for rice flour?
I’m allergic to corn – do you have any flour mixes w/o corn as well?
Yes, I have a number of additional recipes to make your own mixes without corn. Can you please let me know is you have any other allergy and I can post a few others for YOU……:) Tina
Just corn, rye, and wheat that I was tested for. Our family is also going dairy free. I’m also allergic to chocolate, Italian spices, mint, coconut. Thanks!
HI Kay!
Great to hear back from you. OK, well since you have a few things you are staying clear of you can try one of the new mixtures I will be posting over the next week but in the mean time try this combination for your vary basic cupcake and light baking needs ( not breads) 4 cups of the Authentic Foods SUPER FINE brown rice flour , 1-1/3 cups potato starch and 2/3 cup tapioca flour/starch You can also try Authentic Foods Bette’s Four Flour Blend which is made with legumes, I believe. You will still need to add the Xanthum when baking with this mixture. When using gluten free flours it is not a swap for swap when it comes to replacing your wheat flour in a recipe. Do you have a good recipe book? I can recommend a few good ones as I have over 20 reviews of GF cookbooks going up starting this evening!
Tina
Thanks Tina!! Yes, I would appreciate your book recommendations as well.
OK, you get a sneak preview then you licky lady. When it comes to multiple allergies her are just a few safe bets in books: Allergen Free Bakers Handbook by Cylele Pascal and Every Day Grain Free Gourmet, Jodi Bager—-more coming. Tina
Most of the flour substitutes also use Tapioca starch. I also have an intolerance to tapioca, what are some other options for flour?
Susanne,
There are SOOO many options of grains. You can use Quinoa flour, Teft…truly the list goes on. It just alters the flavor and sometimes the properties of the “mix”.
Tina, In your Bread mix #1, you specify, non gritty, and can be refrigerated, any specifics on Bread mix #2? Is one better for some things and not others? I’m new to the Gluten Free diet, and find it pretty costly, I don’t want to be wasting anything I don’t have to.. 🙂