Gluten Free All Purpose Flour Blend
So instead of using all gritty flour I add the asian one as part of rice flour.
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- 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
1I use a weigh scale to measure all my ingredients.
2This is more accurate, as some flours and starches are lighter and brands seem to be different also.
3Mix all together wll and store in a sealed container.
4Stir before using each time.
5This will keep in the pantry for 6 weeks. In the fridge up to 6 months.