Monday, October 13, 2008

Gluten Free Flour Mix

Gluten Free Flour Mix

9 Cups White Rice Flour
2 Cups Potato Starch
1 Cup Tapioca Starch / Flour
Blend well and store in an airtight container.

This mix can be substituted 1 for 1 where flour is indicated. Use one tsp of xantham gum per cup used of mixture.

Budget Tip:
I have been able to go to my local Asian markets and purchase white rice, potato starch and tapioca starch all for .89 - .99 cents per lb. They are ground very fine and make your baked goods nice and light and not gritty as some gluten free flours tend to be.

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