HOMEMADE GLUTEN FREE FLOUR BLENDS

INGREDIENTS: White rice flour, potato starch, tapioca starch, sorghum flour, xanthan gum

INSTRUCTIONS:

Using a kitchen scale (see notes), add all ingredients to a large mixing bowl and whisk until combined.

INSTRUCTIONS:

Transfer to an airtight container like a mason jar or ziplock bag. Store the flour blend at room temperature in a cool dry place for up to 3 months.

INSTRUCTIONS:

Whisk or mix the flour again before using to remove any clumping.

ALL PURPOSE vs 1-1

Xanthan gum is added to 1:1 flour blends to provide structure and elasticity that gluten free baked goods lack. It also helps baked goods hold their shape after baked. A little xanthan gum goes a long way.

BAKING TIPS

When adding this flour to recipes, use a scale to measure the flours and spoon the flour into the measuring cup, then level it.

WAYS TO USE FLOUR

These blends can be used to turn all your favorite baked goods like breads, cookies, pie crusts, pancakes, and biscuits into tasty gluten-free recipes!

Try this recipe here!

FULL RECIPE AT:

CotterCrunch.com