A little while before I found out I had Celiac disease, one of my dearest friends was diagnosed along with two other family members. Needless to say, there were lots of adjustments that had to be made around their house! Lucky for me, I was able to benefit from the hours of experiment and research that my “other mother” put into becoming a gluten-free chef. One of her most amazing concoctions is the amazing gluten-free flour blend. You can use this blend in pretty much anything and no one will be able to tell it isn’t wheat based.
It can be used for baking and pretty much anything else. It’s wonderful!
- 9 cups sweet rice flour–(3 lb 6 oz)
- 9 cups brown rice flour, very finely ground–(3 lbs)
- 9 cups sorghum flour–(2 lb 14 oz)
- 9 cups tapioca flour–(2 lb. 11 oz)
- 3 cups potato starch, NOT flour–(1 lb. 1 oz.)
- 3 Tbl xanthum
- 3 Tbl/envelopes gelatin powder (Knox)
- 2 crushed ascorbic acid tablet (Vitamin C)
Weigh or measure all ingredients. Sift multiple times until well mixed. Store in air tight
containers. May store at room temperature. Makes almost 40 cups flour.
I buy ingredients by the pound, so I have determined how much each ingredient weighs so I have sufficient ingredients on hand. Also, it is easier to weigh the flours than to continuously be scooping and losing count with the larger amounts.
When cooking very light cookies needing a “white flour blend”, use 1 part cornstarch to 7
parts whole grain blend (i.e. 1/4 cup cornstarch plus 1 3/4 cup whole grain to equal 2 cups flour)
Reduced measurement recipe
- 2 cup sweet rice flour
- 2 cup brown rice flour
- 2 cup sorghum flour
- 2 cup tapioca flour
- 2/3 cup potato starch
- 2 teaspoon xanthum
- 2 tsp gelatin powder
- 1/2 crushed ascorbic acid tablet
Makes 9 cups flour.