Cup for Cup Flour Mix
*gluten-free *soy-free *oat-free *dairy-free *nut-free
Large Batch (Yields about 8 1/2 cups)
Ingredients
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1 1/2 cups white rice flour
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3 cups brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
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2 cups potato starch
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2 cups tapioca starch
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2 T xanthan or guar gum
Instructions:
- 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.
- Store in an airtight container in a cool location (does not require refrigeration)
- This recipe usually lasts about a month if used for all our baking needs.
Small Batch (Yields just under 3 cups)
Ingredients
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1/2 cup white rice flour
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1 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
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2/3 cups potato starch
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2/3 cups tapioca starch
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2 tsp xanthan or guar gum
Extra Small Batch (Yields almost 1 1/2 cups)
Ingredients
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1/4 cup white rice flour
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1/2 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
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1/3 cup potato starch
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1/3 cup tapioca starch
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1 tsp xanthan or guar gum
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