Recipe(tried): Gluten-Free Flour Mix

I have used the following gluten-free flour mix because wheat bothers me sometimes and I love to bake. All the items for this GF flour mix can be obtained at a natural foods store. I have found the most reliable brand to be Bob's Red Mill from Oregon. I have made a big batch and store it in an air-tight container in my cupboard. As far as I know guar gum is a thickening agent. Guar gum is the cheaper of the binding agents. Xanthan gum is expensive, at least where I live, about $10 for an 8-ounce bag, but if you only use such a small amount, store it in an air-tight container in the freezer and it should last a year.

If you care to, use this mixture or go to the website for more ideas. Replace the wheat flours in your favorite recipes for this GF flour mixture. I think the original recipe may have called for brown rice flour but I have found that to be to heavy for my tastes.

May I also recommend a book called the Allergy Self-Help Cookbook by Marjorie Hurt Jones, RN. It has some excellent recipes for good health. Happy Baking

I found this recipe for a gluten-free flour mix at:
www.recipenet.org/health/recipes/wheat_free/gf_flour.htm

It yields 3 cups:
2 Cups white rice flour
2/3 cup potato starch***
1/3 cup tapioca starch

This combination may be used equal (1:1) substitution for wheat flours.

***Important: potato starch is not the same as potato flour.

All gluten free recipes reqire a binding agent to make up for the lack of gluten. for each cup of gluten free flour (or flour mix) use an appropriate amount of xanthan or guar gum: 1 teaspoon for cakes, 2 teaspoons for breads or pizza, 1 teaspoon or none for most cookies.