Gluten free baking is tricky to say the least. But here is a recipe for a wheat free baking mix that you can use to make all sorts of baked goods.
Ingredients
1 part white rice flour
1 part brown rice flour
1 part tapioca starch
½ part amaranth flour
Notes, tips and variations
Use the above mix to replace a given quantity of wheat flour. For example:
- for 350 grams wheat flour, “1 part” = 100 grams and “½ part” = 50 grams
- for 7 ounces wheat flour, “1 part” = 2 ounces and “½ part” = 1 ounce
Add some vegetable gum (e.g. xanthan gum, guar gum) to make the flour mix stiff enough for bread dough, if you need to form it into a shape. Here are the recommended quantities of vegetable gum to add per 1 cup of baking mix:
½ tsp. xanthan/guar gum for cakes
1 tsp. xanthan/guar gum for breads or pizza
½ tsp. to no xanthan/guar gum for most cookies.
Adapted from the Gluten Free Cookbook and text available under the Creative Commons Attribution-ShareAlike License
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