How Do You Make Gluten Free Baking Flour Mix?
Baking gluten free can be a challenge, because gluten is what makes wheat flour so versatile. Gluten is what binds wheat flour together and makes it stretch, leading to light, fluffy, and moist bread dishes. There are many gluten free flours available, but none is as versatile as wheat flour on its own. When you combine the three most common in the right proportion, you get the best properties from each to create a great substitute that can be used cup for cup instead of wheat flour in mainstream recipes. Brown rice flour – this is the base. It does not impact the taste of recipes. It is the main part of the flour mix. Potato starch – this acts as a thickener. It helps give body to the mix. Tapioca flour – this helps make things chewy. It helps compensate for the lack of gluten in the flour mix. Storage – store the flour mix in the refrigerator to maximize shelf life. Potato starch flour and tapioca flour last a very long time, but brown rice flour does not. You can even freeze it. It
