Friday, June 10, 2011
All-purpose GF flour *Updated
A lot of my baking success has been finding an all-purpose flour mix that is truly all-purpose. I tried quite a few variations before coming up with this mix. It is a slight variation of the one found here
The great thing about working with GF flours is that it is very easy to substitute one for another. The general rule is that you must substitute a starch for a starch and a flour for a flour. For instance, if I run out of cornstarch (or don't want to use it due to an allergy) I can replace it in the mix with extra arrowroot, or I can use tapioca. Out of Brown rice flour? Use more Sorghum or white rice.
Another tip I learned from other GF bakers is that you will always have better results if you weigh your GF flours instead of using measuring cups, especially when it comes to the starches. When you use a measuring cup it is very easy to scoop too much or too little.
I mix up a large double or triple batch of this at a time and keep it in a large glass container.
To use it in a recipe simply measure out 140g for every cup of flour called for. Then add 1/2tsp of Xanthan gum for each 140g (you can also use Guar gum). I find that the Xanthan gum doesn't have to be exact. If a recipe calls for 2 1/4 cup flour I would use 315g of my all purpose flour + 1tsp of Xanthan gum.
All Purpose Gluten free flour mix
300g Brown rice flour
250g white rice flour
150g Arrowroot starch
100g Sorghum flour
100g Potato Starch (not potato flour)
140g = 1 cup of "regular" flour
140g = 13 points on the Weight Watchers Points Plus program
* Update * Make sure you whisk the mix thoroughly after you put it in your container. If the container has a tight fitting lid, shake it vigorously to mix.