Gluten Free Flour
- 8 pounds Rice Flour (Brown Or White)
- 8 pounds Tapioca Starch Or Tapioca Flour
- 2 pounds Coconut Flour
- 2 pounds Blanched Almond Flour
- Mix all ingredients in a very large bowl or food safe bucket.
- Store airtight.
- When you use this flour with baking powder and baking soda recipes, you need to know the following things:
- 1.
- You need xanthan gum to give a lighter, spongier texture (acts like gluten in wheat flour), approximately 1/4 teaspoon per cup.
- 2.
- This flour might take a bit more liquid than normal flour as the coconut flour is very absorbent.
- 3.
- To get a lighter, fluffier texture, I suggest beating your egg whites separately from the yolks.
- This makes a world of difference.
- The recipe can be halved and even quartered if you do not feed a large crew like I do.
flour, tapioca, coconut flour, flour
Taken from tastykitchen.com/recipes/homemade-ingredients/gluten-free-flour/ (may not work)