Making your own mixes and Flour CombinatonsYour best friend for this would be the Bobs Red Mill site. The recipe page is so easy to use. Select gluten free as the category and see all the options. Try using the keyword option by putting in Bette Hagman or Carol Fenster and see all the recipes they have submitted.
Suggestion: When you find that perfect recipe use ziplock bags and prepare the dried ingredients in advance. As long as you have all the ingredients out you may as well make 6, be sure to label them. This gets all the pre-measuring done and you have a home made mix all set to go!
http://www.bobsredmill.com/recipe/Blends we used in our Support Group From March 2008
Meeting
When subbing wheat flour in old favorite recipes, try using your favorite self rising baking mix. Gluten-free flours can always use a little boost in leavening. And the beauty of using gluten-free baking mixes in recipes is this: the right amount of xanthan gum [needed for binding and texture] is already in the mix.
For those of you interested in mixing your own gluten-free flour mix from scratch, here is a basic guideline, with options:
Self-Rising Flour MixCombine:
1 cup gluten-free flour mix·
1 1/2 teaspoons baking powder·
1/2 teaspoon salt
Basic Gluten-Free Flour MixCombine:
2 cups rice flour* [or 1 cup rice and 1 cup sorghum flour]
2/3 cup cornstarch [or potato starch]
1/3 cup tapioca starch [*or almond meal or buckwheat or quinoa flour for more protein]
1 teaspoon xanthan gum [or guar gum]
Notes:Brown rice flour is a whole grain and has more nutrition. It works well in recipes if balanced with lighter flours.
You could try: 1 cup brown rice flour and 1 cup white rice flour.
Subbing denser flours such as almond, buckwheat, coconut or quinoa will result in a heavier, denser product. Start with a third of a cup. Experiment and find the formula and texture you like best. Remember don’t throw away your failures. You can always freeze them or put them in the food processor and use the crumbs, croutons, etc.
BETTE HAGMAN’S GLUTEN FREE FLOUR BLENDS:
“
Dream pastry flour” is from Bette Hagman’s
It is meant for use in pie crusts:
2 cups tapioca starch
2 cups cornstarch1 cup potato starch (not potato flour)
4 cups mochiko (sweet rice flour)
4 teaspoons xantham gum
2 teaspoons sugar
2 teaspoons salt
Mix these ingredients really thoroughly, either in a large bowl, bag or jar, and store in an airtight container.
Bette Hagman's Gourmet BlendTwo part white rice flour
Two thirds part potato starch flour
One third part tapioca rice flour
Parts can be any unit of measure, cups, pounds, gallons, etc.
Bread flour mix:
1 part white rice flour
1 part brown rice flour
2/3 part potato starch flour
1/3 part tapioca flour
Bean flour mix:1 part light or dark bean flour
1 part cornstarch
1 part tapioca flour
Gluten free flour1 cup finely ground raw almonds
1 cup white rice flour
1 cup tapioca flour
1 cup potato starch
1/3 cup buttermilk powder
1 tablespoon xanthan gum
1/2 teaspoon salt
Russ Paden's All Purpose GF Flour MixI use the GF flour mix posted by a lister a short while back. I have found it to work great in everything I've tried so far!
4 cups brown rice flour
1 1/2 cups sweet rice flour (NOT white rice flour)
1 cup tapioca starch or tapioca starch flour 1 cup rice polish (or rice bran, but it's not as good)
1 tbsp xanthan gum or guar gum
Make large batches and store in freezer. This compares to all purpose wheat flour; substitute it 1 cup to 1 cup.
GLUTEN FREE FLOUR COMBINATIONSSuggestions from Carrie:
1.)Brown Rice Flour – 2 ½ cups
White Rice Flour – 2 cups
Corn Starch – ½ cup
Potato Starch – ¾ cup + 2 TablespoonsTapioca Starch/Flour – ¾ cup + 2 TablespoonsXanthan gum – 3 Tablespoons
2.) Brown Rice Flour – 1 cup
White Rice Flour – 1 ¼ cup
Potato Starch – ¼ cupTapioca Starch/Flour – 2/3 cupSweet Rice Flour – ¾ cup
Arrowroot Starch – 1/3 cup
Xanthan gum – 2 teaspoons
3.) Brown Rice Flour – 1 cup
Garbanzo bean/Chickpea flour – 2/3 cup
Tapioca Starch/Flour – 1/3 cup
4.) Brown Rice Flour – 2 cups
Tapioca Starch/Flour – 1 cup
Bean Flour or Sorghum Flour – ½ cup
In The Kitchen With The Gluten Free Mama*
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