Gluten Free Recipes

Gluten Free Flour Blends

Jules Shepard. GF Cookbook Author

1 Cup White Rice Flour
1 Cup Potato Starch
1Cup Cornstarch
½ Cup Corn Flour
½ Cup Tapioca
4 Tsp Xanthan Gum

Mary Schluckebier, Celiac Sprue Assoc.

Cookie Mix

¼ Cup Garbanzo Bean Flour
1 ¾ Cup Sorghum Flour

Living Without Magazine (The 3 Listed Below)

High Fiber Blend:

This high-fiber blend works for breads, Pancakes, snack bars and cookies that contain chocolate, warm spices, Raisins or other fruits. It is not suited to delicately flavored recipes, such as, sugar cookies, crepes, cream puffs, birthday cakes or cupcakes.

1 Cup Brown Rice Flour OR Sorghum Flour
½ Cup Ivory Teff Flour
½ Cup Millet Flour OR Montina Flour
2/3 Cup Tapioca Starch
1/3 Cup Cornstasrch OR Potato Starch

High-Protein Flour Blend:

This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.

1 ¼ Cups Bean Flour OR Garbanzo OR Soy Flour
1 Cup Arrowroot OR Cornstarch OR Potato Starch
1 Cup Tapioca Starch Flour
1 Cup White Rice Flour

Self – Rising Flour Blend:

Use this blend for muffins, scones, cakes cupcakes or any recipe that uses baking power for levening.

1 ¼ Cups Sorghum Flour
1 ¼ Cups White Rice
½ Tapioca Starch
2 Tsp Xanthan OR Guar Gum
4 Tsp Baking Power
½ Tsp Salt

GF Low Carb Flour Blend

1 Cup Quinoa Flour
½ Cup Brown Rice
¾ Cup White Rice Flour
¼ Cup Sweet Rice Flour

GF Cake Box Substitute Mix: By Carol Fenster, GF Cookbook Author

This mix is the equivalent to 4 cake boxes. Measure out 18.5 ounces for each cake box replacement.

4 Cups Sugar OR Fructose Power
4 Cups White OR Brown Rice Flour
1 ½ Cups Potato Starch
½ Cup Tapioca Starch
4 Tsp Xantham Gum
1 Tsp Baking Power (Rumford’s preferred)
1 Tsp Baking Soda (opt)
1 ¼ Tsp Salt

Basic Formula for adding Xantham Gum:

¼ to ½ Tsp for Cookies per cup of GS Flour
½ Tsp for Cakes per cup of GF Flour
¾ Tsp for Muffins & Quick Breads/cup of GF Flour
1 to 1 ½ Tsp for breads per cup of GF Flour
2 Tsp for Pizza Crusts per cup of GF flour