You will need to mix a few flour types together to achieve a gluten-free flour with the versatility of wheat flour.
Baking gluten free can be a challenge because gluten is what makes wheat flour so versatile. Gluten is what binds wheat flour together and makes it stretch, leading to light, fluffy, and moist bread dishes. There are many gluten free flours available, but none is as versatile as wheat flour on its own. When you combine the three most common in the right proportion, you get the best properties from each to create a great substitute that can be used cup for cup instead of wheat flour in mainstream recipes. Add this to my Recipe Box.
Instructions
1. Use brown rice flour as the base. It provides substance, but does not impact the taste of recipes.
2. Use potato starch as a thickener. It helps give body to the mix.
3. Use tapioca flour to make things chewy. It helps compensate for the lack of gluten in the flour mix.
4. Store the flour mix in the refrigerator to maximize its shelf life. Potato starch flour and tapioca flour last a very long time, but brown rice flour does not. You can, however, freeze it. It is easiest to mix these flours in large quantities and then freeze them in bags.
Tags: wheat flour, brown rice, brown rice flour, gluten free, rice flour, tapioca flour