This is the basic recipe for a gluten free flour mix that you can sub in cup-for-cup when a recipe calls for AP flour. It is based on this recipe but changed for ease of creation.
Here’s the recipe:
1 24-oz. bag Bob’s Red Mill brown rice flour
1 24-oz. bag Bob’s Red Mill white rice flour
1 16-oz box of mochiko (sweet rice flour; available only at Asian grocery stores or online. We subbed potato starch in our first batch because we couldn’t find an Asian grocery in Marietta, GA)
1 15-oz bag of tapioca flour (also at Asian grocery stores, but sometimes in regular stores)
2 tsp. xanthan gum
Directions: Dump everything in a big bowl, stir together thoroughly. Stir again when using.
A word about xanthan gum. Some gluten free people are still sensitive to gums, and they can actually be eliminated from this recipe. I choose to keep it in there because A) it seems it make the flour perform a wee bit better, and B) it’s not an issue for me. Xanthan gum is a bit pricey, but I got it on sale for 25% of the regular price, so it was a no-brainer.
To date, this has worked well in chocolate chip cookies, pancakes, scones, and biscuits. Leave a comment below and tell me how it worked for you!
Update, 11/1/14: Made batch #2 with ingredients all purchased at a local Asian grocery and made over five pounds of mix for $8.77. Still more than regular flour, but way less than other mixes!
(image source)
