Gluten Free All Purpose Flour Recipes

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ERIKA'S ALL PURPOSE GLUTEN FREE FLOUR MIX RECIPE



Erika's All Purpose Gluten Free Flour Mix Recipe image

Erika's All Purpose Gluten Free Flour Mix Recipe - The BEST Gluten Free Flour Mix that whips up in less than 5 minutes! Use Cup for Cup in many of your favorite recipes.

Provided by Erika

Categories     Baked Goods

Time 5m

Number Of Ingredients 6

1 Bag (24 oz or 4.25 Cups) Brown Rice Flour
1 Bag (24 oz or 4.25 Cups) White Rice Four
1 Bag (24 oz or 4.25 Cups) Sweet Rice Flour
1 Bag (20 oz or 4.5 Cups) Tapioca Flour (aka Tapioca Starch) **NOTE: If using Bob's Red Mill Tapioca Flour - Bob's recently changed their Tapioca Flour packaging to smaller 15 ounce bags - Since you will still need 20 oz (4.5 Cups) per batch. You will need to add an additional 1 1/2 cups from a second bag.
2 1/2 TBSP (0.8 oz) Xanthan Gum
(this is the gluten replacer - you can often get it cheaper at Vitacost - one bag will make 10 batches, so be sure to store remainder in an airtight container)

Steps:

  • Pour all of the ingredients into an extra large bowl and mix until well incorporated - this will take about 3-5 minutes with a whisk. Do not skimp on the mixing... otherwise, the ingredients will not be blended appropriately and will not achieve the same results.

Nutrition Facts : ServingSize 1/4 Cup, Calories 160 calories

JEANNE'S GLUTEN-FREE ALL-PURPOSE FLOUR



Jeanne's Gluten-Free All-Purpose Flour image

A mixture of brown, white, and sweet rice flours, plus xanthan gum, and tapioca flour makes this nutty, sweet flour the perfect all-purpose, gluten-free alternative for baking.

Provided by Jeanne Sauvage

Categories     Vegetarian     Wheat/Gluten-Free     Vegan

Yield Makes 4 1/2 cups / 660 g

Number Of Ingredients 5

1 1/4 cups/170 grams brown rice flour
1 1/4 cups/205 grams white rice flour
1 cup/165 grams sweet rice flour
1 cup/120 grams tapioca flour
scant 2 tsp xanthan gum

Steps:

  • In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.

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