2-1/4 c brown rice flour
3/4 c sweet rice flour
2/3 c tapioca starch flour
1/4 c potato starch flour
1/3 c cornstarch
2 tsp xanthan or guar gum
Use one cup of this flour for one cup of regular flour in recipes. To make your baked goods healthier and less dependent on refined carbohydrates, use this gluten-free flour for half the flour in a recipe, and use teff, quinoa, amaranth, or buckwheat flour for the other half of the flour in a recipe.
When using this mix as a flour substitute in baked goods, xanthan gum must be added to the batter. Xanthan gum is an elastic gluten replacement:
- bread: add 3/4 tsp xanthan gum per cup of flour mix
- cake: add 1/4 tsp xanthan gum per cup of flour mix
- cookies: no additional xanthan gum needed, since the flour mix contains a little already
This is Wendy Wark’s gluten-free flour mix recipe, orginally published in Living Healthy with Celiac Disease (which is now out of print) and reprinted in Karen Robertson’s Cooking Gluten-Free! This is the flour blend which is raved about on the gluten-free forums and in gluten-free cookbooks as an as exact replacement for white wheat flour in baked goods as is possible. This flour blend is sold by Authentic Foods as Multi Blend Gluten Free Flour.
