This is the mix I use for my GF Flour blend. I found made a variation of one I found in the Seattle Times a few years ago. (Their recipe called for a blend of brown and white rice flours. I used just superfine rice flour – whichever I have on hand: brown or white.) Originally this recipe was credited to Wendy Wark, who has stated that the recipe for this blend is not hers, but rather from some other unnamed/not remembered source. So I don’t know who to thank for this. It works GREAT as a 1:1 ratio for 99% of my recipes from my family that call for “regular” flour. (Not bread recipes though.)
Since I’ve begun to use sorghum and other flours, I still use this mix as the basic mix in my baking and cooking. I’m still exploring the world of gluten free baking (aren’t we all?). Who knows where it will take us. For now, this is what I use.
I know this list looks daunting, but I don’t mix it up very often. When I do, I make a double or triple batch in a huge bowl – or however much I plan to bake/cook those couple weeks or month. During holiday season, I make a triple batch, etc.
SINGLE BATCH OF GLUTEN FREE FLOUR BLEND: (4 1/4 cups of flour)
- 2 1/4 cups superfine rice flour
- 1/4 cup potato starch
- 2/3 cup tapioca flour
- 3/4 cup sweet rice flour
- 1/3 cup cornstarch
- 2 teaspoons xanthan gum
DOUBLE BATCH OF GLUTEN FREE FLOUR BLEND: (8 1/2 cups of flour)
- 4 1/2 cups superfine rice flour
- 1/2 cup potato starch
- 1 1/3 cups tapioca flour
- 1 1/2 cups sweet rice flour
- 2/3 cornstarch
- 4 teaspoons xanthan gum (or 1 Tablespoon + 1 teaspoon)
TRIPLE BATCH OF GLUTEN FREE FLOUR BLEND: (12 3/4 cups of flour)
- 6 3/4 cups superfine rice flour
- 3/4 cup potato starch
- 2 cups tapioca flour
- 2 1/4 cup sweet rice flour
- 1 cup cornstarch
- 2 Tablespoons xanthan gum
Carol Fenster has a new GF Flour Blend out too. It uses sorghum flour. I haven’t experimented too much with this – but here it is for you to try out too.
A NOTE ABOUT POTATO STARCH vs. POTATO STARCH FLOUR: (From the EnerG Foods website):
Potato Starch and Potato Starch Flour are the same thing.
However, Potato Starch (flour) and Potato Flour are different.
Potato Starch is a very fine flour with a bland taste, that is made by removing the potato peel, made into a slurry and watery mix, then dehydrated to form Potato Starch. The Potato Starch is not cooked, thus it does not absorb much water unless it is heated. For example, it will make an excellent gravy if heated with liquid in a saucepan.
Potato Flour is heavy with a definite potato flavor made from the actual potato including the potato skin and will absorb large amounts of water because it has been cooked and contains the peel. It is not used as main flour in baking as it would absorb too much liquid and make the product gummy. Small amounts are used to increase water, hold product together and so on.