People often ask me what I use for my standard gluten-free baking mix. Here it is:
Baking mix
2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
2 teaspoons xanthan gum
I make big batches of this. Then I use this for my bread (measure out 2 3/4 cups, and then use another 1/2 cup of flour, generally buckwheat, garbanzo or sorghum) & for biscuits & cinnamon rolls.
Subscribe to:
Post Comments (Atom)
Posts
3 comments:
It's so sad how there's not much in the way of Gf flours in Africa.Even SA lacks stuf flike tapioca starch.
Hi, Thandi! Thanks for stopping by. What flours do you have available to you in SA?
Thanks! Every recipe calls for something different and I'm getting a little better at experimenting myself, but good to have a "go to" mix on hand, especially one without bean flour- yecccch!
:)
s
Post a Comment