Wendy Warks Gluten Free Flour Mix Recipes

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WENDY WARK'S GLUTEN FREE FLOUR MIX



Wendy Wark's Gluten Free Flour Mix image

I found this online and read about it in Living Healthy with Celiac Disease by Wendy Wark (AnAffect, 1998). It can be made with all white rice or a combination of both. I have also had good results substituting 1/4 cup of rice flour for sorghum or millet flour. This is a great gf all purpose mix to have on hand. It works like wheat flour in most recipes. In yeast bread recipes you may need to add more xanthan gum.

Provided by 3RiversCook

Categories     Free Of...

Time 5m

Yield 17 1/4 cup serving, 20 serving(s)

Number Of Ingredients 7

1 cup brown rice flour
1 1/4 cups rice flour
2/3 cup tapioca flour
3/4 cup sweet rice flour
1/4 cup potato starch
1/3 cup cornstarch
2 teaspoons xanthan gum

Steps:

  • Mix all ingredients together and if using brown rice flour be sure to refrigerate.
  • It should last 3-6 months depending on the freshness of your flours.
  • If you choose to freeze it can last up to a year.

Nutrition Facts : Calories 101.8, Fat 0.5, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 22.3, Fiber 0.9, Sugar 0.2, Protein 1.6

GLUTEN-FREE FLOUR MIX



Gluten-Free Flour Mix image

Based on a recipe from Bette Hagman's, The Gluten-free Gourmet cookbook. She refers to this as "GF Mix" in her recipes, so I will, too. She says it's a "heavy mix and leaves a slightly grainy taste in the baked product, but the mix exchanges cup for cup with wheat flour in adapting recipes. Because of its low protein count, you must add extra protein and/or leavening (egg whites, dry milk powder or a nondairy substitute, gelatin, or Egg Replacer)." This recipe has a long shelf life and may be stored at room temperature. For breads, add ¾ teaspoon xanthan gum per cup of flour; for cakes, add ½ teaspoon xanthan gum per cup of flour; and for cookies, add ¼ to ½ teaspoon xanthan gum per cup of flour.

Provided by mersaydees

Categories     Rice

Time 10m

Yield 9 cups

Number Of Ingredients 3

6 cups rice flour, white
2 cups potato starch, flour
1 cup tapioca flour

Steps:

  • In large bowl, whisk ingredients together.
  • Store at room temperature.

Nutrition Facts : Calories 512.5, Fat 1.6, SaturatedFat 0.4, Sodium 19.6, Carbohydrate 114, Fiber 4.6, Sugar 1.4, Protein 8.7

GLUTEN-FREE FLOUR MIX



Gluten-Free Flour Mix image

I make this recipe in two-quart batches and store them in airtight jars. My son and I both have celiac disease and love that we can use this mix to still enjoy traditional dishes. -Bernice Fenskie, Wexford, Pennsylvania

Provided by Taste of Home

Time 5m

Yield 3 cups.

Number Of Ingredients 3

2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

Steps:

  • In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.

Nutrition Facts : Calories 29 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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