My Main AP Flour Blend
From How Can it be Gluten Free by Americas Test Kitchen
- 1 cup = 4.5 ounce (128 g)
- 24 ounces (680g) superfine white rice flour (I use Viddie’s Bakery)
- 7.5 ounces (213g) superfine brown rice flour (I use Viddie’s Bakery)
- 7 ounces (198g) potato starch (I use King Arthur)
- 3 ounces (85g) tapioca starch (King Arthur)
- 3/4 ounce (21g) (3 T) nonfat milk powder (King Arthur)
Whole Grain Flour Blend
From How Can it be Gluten Free by Americas Test Kitchen
- 24 ounces teff flour
- 8 ounces superfine brown rice flour
- 8 ounces ground golden flaxseeds
- 5 ounces sweet rice flour
Bread Flour
From glutenfreeonashoesting.com
Makes 1 cup (140 g)
- 100 grams all purpose gluten free flour
- 25 grams unflavored whey protein isolate
- 15 grams Expandex modified tapioca starch
Mock Better Batter (all purpose flour)
From glutenfreeonashoesting.com
- Makes 1 cup (140 g)
- 42 grams superfine white rice flour
- 42 grams superfine brown rice flour
- 21 grams tapioca starch
- 21 grams potato starch
- 7 grams potato flour
- 4 grams (2 teaspoons) xanthan gum
- 3 grams (1.5 teaspoons) pectin
Cassava Flour Blends
- For Muffins/Quick Breads
- 90 grams cassava flour
- 12 grams whey protein isolate
- 2 grams blanched almond flour
- For Cookies (version 1)
- 1 cup cassava flour mix (160 g)
- 1/2 cup blanched almond flour (55 g)
- 1/2 cup oat or sorghum flour (46 g)
- 1/2 teaspoon xanthan gum
- For Cookies (version 2)
- 3/4 cups cassava flour
- 6 tablespoons blanched almond flour
- 6 tablespoons oat or sorghum flour
- 1/2 cup tapioca starch
- 1/2 teaspoon xanthan gum
Adding Expansex
Adding Expandex to a flour blend:
Remove 15% of the weight of the flour used in the recipe and replace it with equal parts Expandex.