Gluten-Free Flour Mix

I have borrowed every GF cookbook my libary has. I have tried different mixes from heavy on rice, to heavy on sorghum, to heavy on cornstarch (<- this one was fluffy and so YUMMY – like a flour cake… next day it was like eating sawdust cake!)
My favorite comes from the gluten free waffle recipe, so I just made a huge batch. I have determined that (so far) for the things I have made, it doesn’t matter if I use potato starch or tapioca starch. So use what you can find of the two, just make sure it is STARCH and not a flour…
AMWACC’s Favorite GF Flour Mix6 cups brown rice flour
2 cups sorghum
2 cups potato or tapioca starch (not flour)

For a small batch (or to mix your own amount as needed)

3/4 cups brown rice flour
1/4 cups sorghum
1/4 cups potato or tapioca starch (not flour)

Mix well until no streaks remain then use as regular flour.


Until later! Anne Marie


Gluten-Free Cooking Tips

Having a had time making your GF recipes like you’e used to?  Can’t find (or afford!!) guar or xanthan gum? Or maybe it just doesn’t agree with your already sensitive digestive tact?  Try some of these tips I’ve discovered since I started my GF lifestyle.

If your recipe calls for eggs

  • separate the eggs
  • beat the yolks into the mixture was usual
  • beat the whites until stiff peaks form
  • fold them into the mixture

The lightness of the eggs will give your recipes that less dense, fluffy texture.

If you recipe calls for guar gum or xanthan gum

  • use double the amount of finely ground flax seed
  • stir it into any of the liquids (oil, milk, etc) before mixing dry ingredients
  • soak the mixture while mixing the dry ingredients (skipping the “gum”)
Add it in just like the other wet ingredients and continue with your recipe.
To replace egg in a recipe
  • 1 table spoon finely ground flax seed (per egg)
  • 3 tablespoons water (per egg)
  • stir (or blend) until thick and gelatinous
  • use in place of egg in your recipe.

Until later! Anne Marie
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