Harvest Monday 3/21/2011

Cup for Cup Flour Mix

*gluten-free *soy-free *oat-free *dairy-free *nut-free

Large Batch (Yields about 8 1/2 cups)

Ingredients

1. 1 1/2 cups white rice flour
2. 3 cups brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
3.  2 cups potato starch
4.  2 cups tapioca starch
5.  2 T xanthan or guar gum

Instructions:

1. Whisk all ingredients together (by hand or with your KitchenAid whisk attachment) and store in an airtight container. Use cup-for-cup to replace wheat flour. If you are using this flour to make yeast products, add an additional 1/2 tsp xanthan or guar gum per cup of flour.
2. Store in an airtight container in a cool location (does not require refrigeration)
3. This recipe usually lasts about a month if used for all our baking needs.

Small Batch (Yields just under 3 cups)

Ingredients

1. 1/2 cup white rice flour
2. 1 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
3.  2/3 cups potato starch
4.  2/3 cups tapioca starch
5.  2 tsp xanthan or guar gum

Extra Small Batch (Yields almost 1 1/2 cups)

Ingredients

1. 1/4 cup white rice flour
2. 1/2 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
3.  1/3 cup potato starch
4.  1/3 cup tapioca starch
5.  1 tsp xanthan or guar gum