Every person who experiments with gluten free baking finds a flour mix that seems to work for them. I feel as though I have tried every “general purpose” gluten free flour mix out there. I recently had mixed success using Pamela’s. The taste and texture is nice but it required a bit of playing with the original gluten version of the recipe.
While this mix requires a bit of effort to put together, the final product behaves almost exactly like general all purpose white flour. When I first discovered this mix I really loved touching it. Many gluten free flours have slightly different (not worse or better) textures. I was amazed to find that this mix had the familiar texture of the flour I used for years before becoming gluten free.
If you have a flour mix that works for you, I’m not trying to convince you to switch. But if you are still looking – you won’t regret giving this one a try.
Mireille’s All Purpose Gluten Free Flour Mix (from Delphi Forums)
4 cups Brown rice flour
1 1/2 cups Sweet rice flour
1 cup Tapioca Starch Flour
1 cup Rice polish (no longer avail from Ener-G Foods – use Rice Bran instead)
1 tablespoon Guar or Xanthan Gum
1/4 t. ascorbic acid (powdered version available at Trader Joe’s)
2 T. unflavored gelatin
Last two ingredients hold baked goods together better.
Whisk all ingredients together.
Tip: Make large batches and store in plastic zip lock bags in freezer.Tweet Pin It
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