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Baking Flour Mixes
All Purpose Flour #1
The formulation is as follows:
White Rice Flour 32%
Brown Rice Flour 32%
Potato Starch (not pot. flour) 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%
For a general guideline of how to mix the flour, the following recipe can be followed. Yields 2
- 2.5 lbs. of flour mix.
Brown Rice Flour 2 ½ Cups
White Rice Flour 2 Cups
Corn Starch ½ Cup
Potato Starch ¾ cup + 2 Tablespoons
Tapioca Flour or Starch ¾ cup + 2 Tablespoons
Xanthan gum 3 Tablespoons
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All Purpose Flour #2
1 cup brown rice flour
1 ¼ cup white rice flour
¼ cup potato starch
2/3 cup tapioca starch
¾ cup sweet rice flour
1/3 cup arrowroot starch
2 teaspoon xantham gum
Sift together twice and mix well. Can be used 1:1 for all purpose wheat flour. Additional
xantham gum may be needed in some recipes.
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All Purpose Flour #3
1 part bean flour
1 part brown rice (or 1 part white rice flour)
1 part corn starch
1 part tapioca starch
½ to ¾ parts sweet rice flour
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All Purpose Flour #4
1 cup brown rice or white rice flour
2/3 cup garbanzo bean/chickpea flour
1/3 cup tapioca starch/flour
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All Purpose Flour #5
2 cups brown rice flour
1 cup tapioca starch
½ cup bean flour or sorgham flour
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All Purpose Flour #6
1 part bean flour
1 part corn starch or arrowroot powder
1 part tapioca flour
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All Purpose Flour #7
3 parts soy flour - low fat is best
3 parts potato starch
2 parts rice flour - brown or white
1 part cornstarch or cornflour (not cornmeal)
Optional: 1 teaspoon xanthan gum for each 3-4 cups of flour made
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All Purpose Flour #8
Formulation 1:
White Rice Flour 32%
Brown Rice Flour 32%
Potato Starch 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%
Formulation 2:
White Rice Flour 23%
Brown Rice Flour 23%
Garbanzo Bean Flour 18%
Potato Starch 15%
Tapioca Flour 12%
Corn Starch 6%
Xanthan Gum 3%
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Special Gluten-Free Baking Mix
3 Cups Brown Rice Flour
1 Cup White (Sweet) Rice Flour
1 Cup Almond Flour
¾ Cup Tapioca Starch
¾ Cup Potato Starch
1 Cup GF Sweet Buttermilk Powder (be sure to read the label to avoid things like "modified
food starch", etc.)
¼ Cup GF Baking Powder
¼ Cup Ener-G Foods brand Rice Polish (Can use ½ cup if you prefer really high-fiber)
¼ Cup Xanthan Gum
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Baking Powder
1/3 cup Baking Soda
2/3 cup Cream of Tartar
2/3 cup Arrowroot (or potato starch)
Mix well. Store in an airtight container.
1-½ teaspoon of this mixture = 1-teaspoon of regular baking power
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Bread Flour Mix (makes 9 cups = 3 loaves)
2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum
2 packages gelatin (unflavored)
¼ cup sugar
1 ½ teaspoon salt
Mix well and keep in an airtight container. You can use cornstarch instead of arrowroot.
This
was originally designed to bake at an altitude of 5000+ feet so you may need to make
adjustments.
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Buttermilk Bisquick Flour Mix
2 1/2 c. rice flour (could be white, brown or half & half)
1 2/3 c. potato starch
3 tsp baking powder
2 1/2 tsp salt
2 tbs sugar
1/2 c. dry buttermilk powder (in supermarkets in dairy section or
baking section)
3 tbs egg replacer powder (supermarkets in eggs section)
1 c. less 1 Tbs shortening.
In a large bowl, wisk together all dry ingredients. Cut in the shortening until no lumps appear.
Store in the fridge or freezer because of shortening.
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Flaxseed Mix
3 teaspoons flaxmeal (if using flax-seeds, grind to powder with coffee grinder)
1 cup boiling water
Whisk flax into boiling water, remove from heat, and let stand for 5 minutes.
Use as substitute
for eggs--1/4 cup flax mix equals 1 large egg. (Baked items are heavier and denser.)
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Rice Flour Mix
3 cups brown rice flour
1 1/4 cups potato starch or cornstarch
3/4 cup tapioca flour
*Mixes make 5 cups
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