I LOVE this all-purpose gluten free flour mix from The Allergen-Free Baker’s Handbook by Cybele Pascal! If you don’t own this book yet it’s a MUST. It’s perfect for every kitchen including Paleo, Paleo AIP and Vegan! It’s has amazing recipes, instructions and tips and will even help you convert your family favorites into allergen free delights!
It is VERY important that you not scoop your flours with your measuring cup. You must scoop the flour into the cup with a spoon and then carefully level it off without compressing it. Maintaining some air in the mix prevents it from compacting and overfilling the cup. I like to set my cup on a piece of paper and scoop into it because it is pretty messy. When I’m done measuring I simply use the paper to dump the flour back into the container it came from. This prevents waste and makes the process faster and clean up easier.
- 4 c brown rice flour
- 1 1/3 c potato starch (NOT potato flour)
- 2/3 c tapioca flour (also called tapioca starch)
You are likely to be able to find these items at your local grocery or specialty food store but they are linked to Amazon so you can order them there or at least get a look at the packaging to make it easier to find.
I like to mix and store my gluten free flour in a gallon sized bag. It is the easiest way to mix it in my opinion and every time I use it I give it a good toss to fluff it up. I feel like that gives me a better measure. Be sure to store in the fridge until you are ready to use.
Note About Substituting Gluten Free Flour Mix:
When substituting this mix you can use the same amount as you would flour but you’ll also need to add 1/4 t xanthan gum per cup of flour. Do not pre-mix this since it needs to be precise.
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