gluten free all purpose flour blend

Name: Gluten Free All Purpose Flour Blend
Ingredients: 170 kilogram(s) brown rice flour; 205 kilogram(s) asian white rice flour; 165 kilogram(s) glutinous sweet rice flour; 120 kilogram(s) tapioca starch/ flour; 2 teaspoon(s) xantham gum

(1 RATING)

49 Pinches

andrea collins

sault ste marie Ontario Canada, ON

Updated on Dec 2, 2012

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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Ingredients

170 kilograms brown rice flour
205 kilograms asian white rice flour
165 kilograms glutinous sweet rice flour
120 kilograms tapioca starch/ flour
2 teaspoons xantham gum

How To Make gluten free all purpose flour blend

Step 1

I use a weigh scale to measure all my ingredients.

Step 2

This is more accurate, as some flours and starches are lighter and brands seem to be different also.
Step 3

Mix all together wll and store in a sealed container.
Step 4

Stir before using each time.
Step 5

This will keep in the pantry for 6 weeks. In the fridge up to 6 months.
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