Over the years several gluten free cookbook authors have developed blends of gluten free flours to use in place of real wheat flour. I've tried a few of these blends and I always comeback to one of the first ones I tried.This is a gluten free flour blend developed by Bette Hagman. Bette Hagman was a pioneer in the field of gluten free cooking and the author of several gf cookbooks.
Here is the gluten free flour mix I use in place of regular all purpose flour:
6 parts White Rice Flour
2 parts Potato Starch (not potato flour)
1 part Tapioca Starch/Flour
This can be combined in any amount from 1 cup to a large batch using this formula. I usually mix up a large batch and store it in an airtight container ready for use. Unless otherwise noted, this is the gluten free flour mix I use in all my recipes.
halloumi and fall vegetable roast
20 hours ago
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It's so great there are so many options for gluten free.
ReplyDeleteOh thank you for posting. I bookmark all of your recipes. Thanks.
ReplyDeletewhere does on find these ingredients for this gluten free flour mix? I am new to this lifestyle and still trying to learn the basics!
ReplyDeletethx for your help!!
I use Bob's Red Mill brand rice flour, tapioca flour, and potato starch. Most large grocery stores in my area carry the flours in specialty food sections. You could also order them online from Bob's Red Mill or Amazon.com. I hope that helps.
ReplyDeleteIt looks so simple, I will have to try your recipe, as I have always shied away from experimenting with my own gf baking mixes.
ReplyDeleteI'm stoked that I've stumbled across your blog! My entire family has fairly recently been placed on GF diet (diagnosed/genetics/supporters), and it looks like there's a lot of really great stuff on here to help us out. As a bonus, we're P-towners as well, so we're sure to find anything you mention! I'm excited about this flour blend, so I can continue a lot of my recipes. :-)
ReplyDeleteI'm glad you found my blog. Let me know if I can ever help you with anything.
ReplyDeleteI noticed this flour doesn't have Xantham Gum. Isn't that a necessary ingredient for gluten free baking?
ReplyDeleteXanthan gum is often used in GF baking. However, it is not always a crucial part of the recipe. That's why I don't add xanthan gum to my batch of gf flour mix. I just add it in if the recipe needs it. Hope this helps.
ReplyDeleteThis is such a great blog! I have recently become gluten free and had no idea I could ever enjoy Tollhouse cookies again! They are a favorite in our house. So, I have introduced my husband (he's the cook - not me) to your blog. We'll be making some gluten free flour mix next weekend!
ReplyDeleteOMG- SO excited I found your blog!!! Recently G-F, and I love naan and baking. Can I use rice flour for "white rice flour"? Thank you!!!
ReplyDeleteHi Tori, I only know of three types of rice flour, White, Brown, and Sweet rice. I use the regular white rice flour for this blend. Take care, Brian
ReplyDeleteHi Brian, your recipes look delicious. One question about your GF flour mix. I can't have potato starch or flour. Is there a substitute I can use for the potato starch? (I can't eat corn starch either).
ReplyDeleteBecky
Wow! Thanks for the gluten-free flour mix!
ReplyDeleteThanks Brian!
ReplyDeleteWe're making Thanksgiving with a gluten free friend and are so happy to have found your site! We're going to use this blend and your green bean casserole. Can't wait to try it! It's really awesome of you to put all your hard work out on the internet to make life a little better for others! Thank you!!! =o)
When you use the term 6 parts to 2 parts and so on, what are the exact measurements?
ReplyDeleteThank you