Gluten-Free All-Purpose Flour
by Lilly Girard 1 year ago
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Description
After being disappointed by commercial GF flours, I finally sat down and researched what it takes to make a good flour one day. This was my first attempt, but after trying it out, I never even tweaked it! This is an all-purpose flour that I have used for gravies, cakes, cookies, fried food coatings, and more. Substitute 1:1 in any recipe calling for wheat flour. The only use I haven't tried is yeast breads.
Ingredients
- 5 ounces rice flour
- 2 ¾ ounces cornstarch
- 2 ⅜ ounces tapioca starch
- 2 ¼ ounces brown rice flour
- 2 ¼ ounces nonfat dry milk powder
- ½ ounce potato starch
- ⅓ ounce xanthan gum
Directions
- 1. Combine rice flour, cornstarch, tapioca starch, brown rice flour, milk powder, potato starch, and xanthan gum in a container. Mix well.
Nutrition Facts
serving: 1 pound
calories: 313.8 kcal
carbohydrates: 67.9 g
protein: 7.3 g
saturated fat: 0.2 g
cholesterol: 2.5 mg
sodium: 102.2 mg
fiber: 3 g
sugar: 6.7 g
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