GLUTEN-FREE FLOUR MIX:
3 cups - RICE FLOUR
1 and 1/2 cups - TAPIOCA FLOUR
3/4 cup - POTATO STARCH
1 heaping Tablespoon - XANTHAN GUM
1/2 Tablespoon sea salt
Mix throughly and store in an air tight container in your pantry.
OR, if you don’t use gluten-free flour very frequently, put it in the fridge.
Note:
When using in a recipe as a wheat flour substitute:
- OMIT up to 1 teaspoon salt.
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This is my mixing box - The only ingredient I do not keep in this box at the ready is salt. Several reasons I keep this box in my baking cupboard: 1 - I can keep an eye on my flour-making-ingredients and levels so that I do not run out of something. 2 - It makes making the flour often FAST! |
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To add to my the convenience of the mixing box, I have a 3/4 cup measuring cup as a permanent fixture. When I'm making my mix it makes it extra EASY! (4) 3/4 cup measurements of rice flour (2) 3/4 cup measurements of tapioca flour (1) 3/4 cup measurements of potato starch ... ... ... ... ... ... ... ... ... ... I purchase my flours and potato starch typically at my local Kroger or HEB store. When they are not available I hop on Amazon or an online store called VitaCost |
