Gluten Free Flour Recipe

This flour recipe comes from the book Gluten-Free Baking Classics by Annalise G. Roberts. I have tried many different flour combinations as well as pre-made flour mixes and her flour mix is one of the best I’ve come across so far (besides my own awesome flour mix creation  ;)). Don’t forget to use xanthum gum. The amount is determined by what you are making.

This first one is their mix for baking cakes, pies, muffins and cookies

2 Part Brown rice flour   = 2 cups; 6 cups

2/3 Part Potato Starch (not potato flour) = 2/3 cup; 2 cups

1/3 Part Tapioca flour (also called tapioca starch) = 1/3 cup; 1 cup

Bread Flour Mixes

(Either mix works)

  • Bread Flour Mix A

1/3 part Millet flour = 2 cups; 2/3 cup; 1/2 cup

1/6 part sorghum flour = 1 cup; 1/3 cup; 1/4 cup

1/6 part cornstarch = 1 cup; 1/3 cup; 1/4 cup

1/6 part potato starch = 1 cup; 1/3 cup; 1/4 cup

1/6 part tapioca start = 1 cup; 1/3 cup; 1/4 cup

Total = 6 cups; 2 cups; 1-1/2 cups

  • Bread Flour Mix B

1/4 part millet flour = 1-1/2 cups; 1/2 cup; 1/3 cup plus 1 tbs.

1/4 part sorghum flour = 1-1/2 cups; 1/2 cup; 1/3 cup plus 1 tbs.

1/6 part cornstarch = 1 cup; 1/3 cup; 1/4 cup

1/6 potato starch = 1 cup; 1/3 cup; 1/4 cup

1/6 part tapioca starch = 1 cup; 1/3 cup; 1/4 cup

Total = 6 cups; 2 cups; 1-1/2 cups

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