Graziella's Gluten Free Flour Blend
For those of you who bake gluten- free goodies, this is a tough one to nail: the PERFECT flour blend; one that doesn't taste like beans, grass, grits or talc.
This is something I've been experimenting with for quite a few years, and I'm excited to share with all of you, my fellow gluten- sensitives, and celiacs, the perfect gluten free flour blend that tastes amazing while still being nutritious. Oh, did I also mention that this flour blend can be used as a cup- for- cup substitute for regular wheat flour? YESSSS! :D
1 1/2 cups White Rice Flour
1 1/2 cups Sorghum Flour
1 1/2 cups Millet Flour (or more Sorghum)
2 cups Potato Starch
2 cups Tapioca Starch
2 T Xanthan Gum
*I would prefer all ingredients to be organic, but they are sometimes difficult to find.
Whisk all flours together and store in air tight jars, that have no trace of moisture (aka after being freshly washed). Yields 8.7 cups of flour. Xanthan gum is now used in this blend since it was first written in 2017. I did that because I wanted to make an all purpose gluten free flour that performs like a traditional wheat flour, and so it does. Try this flour blend in any traditional recipe that uses wheat flour and see what happens! Enjoy, and please let me know what you think of this blend!
Happy Baking! =)