Wednesday, September 12, 2012

Gluten-Free Multipurpose Flour

Before I begin, I have to give credit where credit is due. The original recipe was found here: Gluten Free on a Shoestring

Like the original author stated, it is very important that you use a food scale, which can be acquired for under $20 on, or almost anywhere else online; I just like to suggest for everything under the sun.

I have taken the liberty of converting the original metric system of measurements to the US customary units. However, if you prefer metric, just go to the link above.

  • 6 ounces superfine brown rice flour
  • 6 ounces superfine white rice flour
  • 3 ounces tapioca starch/flour
  • 3 ounces potato starch
  • 1 ounce potato flour
  • 0.6 ounce xanthan gum
  • 0.5 ounce pure powdered pectin
  1. Place all ingredients in a large bowl, and whisk to combine well. The pectin should be used without the calcium packet.
  2. Store in an airtight container at room temperature until ready to use.
  3. The recipe can be halved or used in multiples easily. Just be sure to whisk fully in a large enough container.

Tammy and Sean

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