How Do You Make Gluten-Free Baking Mix?
For those with gluten or wheat allergies, you need to inspect every label. Making your own gluten-free baking mix will prevent an adverse reaction from commercially produced products. Sift together the rice flour, tapioca flour and potato starch or press through a colander held over the mixing bowl. Stir the xanthan gum, salt, baking powder and powdered milk into the sifted flours. Use a pastry cutter or your hands to cut the solid vegetable shortening into the dry ingredients. Work the shortening in until the mixture resembles small peas. Don’t try to completely pulverize the shortening into the flour as the shortening has the consistency of chilled butter not a powder. Its liquid components cause it to bind with small amounts of the flour to create the pea-sized balls. During baking, these balls of flour-coated shortening create a flaky and tender texture in your baked goods, but since it stays in a solid state at room temperature, you can store your baking mix in the pantry without
