I’m super excited to share The Tasty Alternative’s very first gluten-free flour mix! After 12 years gluten-free, I’m finally making my own mix. This comes primarily due to soooo many mixes out there in the stores nowadays. Some recipes call for using these mixes in their recipes, and some have dairy (like this one). So I have studied many all-purpose mixes and found my own ratios that work great! I understand mixes aren’t for everyone, but it’s fun to put one together and have on hand. You might be wondering why I am using white rice flour. Allow me to explain. We eat a lot of brown rice products flour (crackers, pasta, cookies, bread, etc). Just about everything we have that is gluten-free is made with brown rice flour. I’ve read that arsenic is more concentrated in brown rice and thus even more so in the flour. So given the choice, and in an effort to balance out the rice flours, I use white rice flour when I can. Anyway, I am excited to share some new recipes with you using this mix!
- 2 cups of organic white rice flour (330 grams)
- 1 cup sorghum flour (125 grams)
- 1 cup millet flour(125 grams)
- ⅔ cup tapioca starch (80 grams
- ⅔ cup potato starch (100 grams)
- 4 teaspoons xanthan gum
- Add ingredients together and mix well.
- Store in an airtight container in cool cupboard or refrigerator for up to 3 months.
- Use this flour 1:1 for recipes that call for gluten free all purpose flour.
*If you can't have any of these ingredients, here are some replacements. For the potato starch, use tapioca. For xanthan gum, try psyllium husk. For the white rice flour, use brown rice.
*The ingredients in this recipe can be purchased easily at any grocery store. I included links so you can read more about them, of you cannot easily purchase.
Coming up next week…
Easy Gluten Free Pumpkin Bread (using my flour mix)
This recipe was shared on the following link parties: Allergy-Free Wednesdays, Thursday Recipe Round-Up.