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Saturday, October 29, 2011

Gluten Free Flour

This is something that never crossed my mind to try before and there is so much to learn!
The first thing I learned (by baking the most disgusting loaf of bread EVER!) is that you have to use an All Purpose blend. Of course you can buy premade blends but we know that buying premade anything isnt really how I I took the hard road. I bought corn flour, potato flour, white rice flour, brown rice flour and sorghum flour (and theres a lot more types out there too!). I found this AP blend online and it seems to work ok but hubby says the bread leaves a bit of an aftertaste. BUT its edible...yay! It definitely doesnt rise as well as regular bread and has a denser texture. Im also working with no eggs right now and I think if I could use those it would be easier! Adding Xanthan Gum to gluten free recipes is a must for helping the bread hold together...who knew? I had some on hand but I have only ever used it to thicken puddings etc! You can also use Guar Gum but since I have the other stuff in the pantry thats what Im using :)

This recipe is in parts rather then cups. It makes it easier to make as much or as little as you need. If you need more, treat each part as a full cup. If you need less, treat each part as a Tbsp. (just for example but you can use any measurement you want).

Gluten Free All Purpose Flour Blend
3 Parts Brown Rice Flour
3 Parts Corn Starch
2 Parts Sorghum Flour
1 Part Corn Flour

Mix it all together until its all one colour. Dont leave any traces of individual flours. Use on a 1-1 ratio as a sub for flour in your recipes.

Add Xanthan Gum when baking as follows:
1 tsp. per cup of flour for Breads and Pizzas
1/2 tsp. per cup of flour for muffins and quick breads
1/2 tsp. or less per cup of flour for cookies and bars
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