Wheat-Free Baking Mix
This wheat-free baking mix combines four ingredients into a stand-in for ordinary wheat flour. White and brown rice flour make up the bulk, tapioca starch adds lightness and bind, and a smaller share of amaranth flour rounds out the blend. A little xanthan or guar gum supplies the stretch that gluten normally gives. Because it swaps in by weight, you can use it directly in recipes that call for wheat flour.
Instructions
Weigh each flour and the tapioca starch on a kitchen scale, since the proportions are given by weight and not by volume. Put the white rice flour, brown rice flour, tapioca starch and amaranth flour in a large bowl.
If you are using xanthan gum, add it now. Use the lower end of the range for cakes, cookies and other tender baked goods, and the higher end for breads and chewier doughs. Guar gum can be used in its place.
Whisk or stir the mixture until it is very thoroughly blended and no streaks of any one flour remain. Sifting it together a couple of times helps if you want an even blend.
To use the mix, replace the wheat flour in a recipe with the same weight of the blend. If a recipe calls for 100 g of wheat flour, measure out 100 g of the mix.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
