General All Purpose Gluten Free Flour

General Purpose Gluten Free Flour

Soon after becoming Gluten Free, I quickly learnt how to make my own flour mixes. Now there are plenty on the market but I still like to use my own mix in my recipes.

Ingredients:

900 g white rice flour

400 g tapioca flour

250 g potato starch

1 tbsp. salt

2 tbsp. xanthan gum

Method:

Mix all the ingredients in a bowl. Transfer to a storage container.

Additional Notes:

The flour is best kept in a cool dry place. You can place it in your fridge for up to 6 months but make sure you take out what you need before you start cooking.

If you want you can change the mix to suit you and your dietary needs. Instead of adding 900 g of rice flour, you could add 450 g white rice flour and 450 g brown rice flour.

Are you allergic to rice? Add in arrowroot or millet flour. Try sorghum or buckwheat instead. This is the mix that suits my family and most of my recipes. I would love to hear how you change it to suit your needs.

Equipment Used:

Large mixing bowl

Spoon

Storage container.