Favorite Gluten-Free Flour Mix

Gluten-free baking is just a tad bit different from your standard wheat-flour-based baking.  It’s a whole different chemistry, but it isn’t hard once you get the hang of it.  In fact, it is a far more creative art than typical baking!  Gluten-free baking is best when a combination of flours are used.  Below, is the combination of flours I use most when baking, it’s the one I personally like best.  There are many combinations, and everyone has their preference.  At the very least, this combination can get you started replacing the gluten in your favorite recipes.  For more winning flour combinations, see Living Without Magazine.

When modifying a recipe to be gluten-free, you can substitute flours on a 1:1 ratio; for every cup of glutenous flour called for by the recipe, substitute one cup of gluten-free flour.

Food Philosopher Gluten-Free Brown Rice Flour Mix

Servings:  3 cups

2 c. Brown Rice Flour

2/3 c. Potato Starch (NOT potato flour)

1/3 c. Tapioca Flour

**Taken from Gluten Free Baking Classics, by Annalise Roberts**

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1 Comment (+add yours?)

  1. Christine Thornton
    Aug 16, 2010 @ 19:18:56

    You’re the best Patrice!
    That lemon cake looks so yummy!
    Still on track today- no worries- had my first glutino bread (toast) today which I thoroughly enjoyed….& I woke up at 7:20am!!! Despite bf through the night and having a sleepy 2yo clobber me in the head a couple of times- poor Nigel kept having nightmares last night so it was a bed for four last night 🙂
    I guess my point is, my fatigue was much lower then usual! Yippeeee…….!!!!


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