We have become more aware of going Gluten Free over the past few years.
The most difficult thing when going gluten free is that you can no longer eat bread, cookies, pizza or anything that contains flour. Well, not any more! This recipe is a great substitute. The difference between normal flour and this gluten free flour mix is that the end result is a bit more dense and there is a slight difference in taste. It takes some getting use to.
This mix makes about 9 cups of flour.
- 4 cups brown rice flour
- 2 cups sweet white sorghum flour
- 2 cups potato starch
- 1/2 cup tapioca flour
- 1/2 cup corn starch
- 5 teaspoons xanthan gum
- Mix all the ingredients together with a whisk in a large bowl, until all the ingredients have mixed well together
- Store your mix in an airtight container or in the fridge if you do not plan on using it up quickly.
- Happy baking!
For a lighter blend you can use 2 cups white rice flour or 2 extra cups of brown rice flour in the place of the sorghum flour. If you have a corn allergy, leave out the corn starch completely and rather add 1/2 cup tapioca starch.
Source: Sara bakes.com