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gluten free all purpose flour blend

(1 rating)
andypandy avatar
Recipe by
andrea collins
@andypandy
sault ste marie Ontario Canada, ON

This is one of the blends that I use the most. I always use Asian white rice flour as it is finer starcher puffier. I find reg white rice flour slightly gritty between the fingers, so when using brown rice flour the asian helps to keep it fine. If you know what I mean. So instead of using all gritty flour I add the asian one as part of rice flour.

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(1 rating)

Ingredients For gluten free all purpose flour blend

  • 170 kg
    brown rice flour
  • 205 kg
    asian white rice flour
  • 165 kg
    glutinous sweet rice flour
  • 120 kg
    tapioca starch/ flour
  • 2 tsp
    xantham gum

How To Make gluten free all purpose flour blend

  • 1
    I use a weigh scale to measure all my ingredients.
  • 2
    This is more accurate, as some flours and starches are lighter and brands seem to be different also.
  • 3
    Mix all together wll and store in a sealed container.
  • 4
    Stir before using each time.
  • 5
    This will keep in the pantry for 6 weeks. In the fridge up to 6 months.
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