Gluten-Free Flour Mixture (Number One) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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From Connie Sarros WF/GF Dessert Cookbook. Submitted for a request and for use in other recipes that I am posting. Connie is a cooking whiz from my old stomping grounds in Ohio. Ingredients:
2 1/2 cups rice flour (white) |
1 cup potato starch (the lighter starch, not the heavier flour) |
1 cup tapioca flour |
1/4 cup cornstarch |
1/4 cup gram flour |
3 teaspoons xanthan gum |
Directions:
1. *MungBean Flour is available at oriental grocery stores and is a wonderful addition to the light-textured dessert recipes.
2. *ChickPea Flour is also light .
3. **Xanthangum is a white powder that is sold in pouches at health food stores.
4. It helps to bind the pastry and keep it from crumbling.
5. **Ifxanthan gum is unavailable to you, you may substitute it with double the amount of unflavored gelatin.
6. (1 tsp xanthan gum= 2 tsp unflavored gelatin) Mix all.
7. Gluten-free flours contain no preservatives-keep refrigerated or frozen.
8. Additional baking tips: You may use buttermilk in place of milk for a lighter texture.
9. Bake gluten-free products longer and at a lower temperature than conventional recipes.
10. You may want to substitute the liquid called for in a conventional wheat recipe.
11. Adding carbonated drinks tend to make baked products lighter.
12. Fruit juices add flavor and quality.
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