An easy-to-use gluten-free flour mix to replace all-purpose flour in most recipes.
- 1 1/2 cups < span class="wprm-recipe-ingredientname">brown rice flour
- 1/2 cup Potato starch
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1 cc Xanthan Gum (optional / / not necessary)
- Mix and store in a secure container in a dry place (I prefer a large jar).
- This can be tricky since gluten-free flours react differently in almost all recipes. Generally though, use all-purpose or whole wheat flour in a 1:1 ratio. For extra binding (since it doesn’t contain gluten), the recipe says you can add a pinch of xanthan gum, but I don’t think it’s necessary.