As noted in the Gluten Free Bread page, I now use this flour mix where ever an all purpose flour is called for (brownies, pie crusts, making a roux, muffins). Using this flour mix eliminates that "gritty" texture that is so often associated with gluten free baked goods.
HIGH-FIBER FLOUR MIX
© Bryanna Clark Grogan
No reproduction without permission from the author
Makes about 13 cups
7 and 1/2 c. brown rice flour
2 and 1/2 c. potato starch
(NOTE ... this is NOT potato FLOUR!)
1 and 1/4 c. tapioca flour
1 c. ground golden flax seed
1 c. chickpea flour (or soy flour)
4 and 1/2 T. xanthan or guar gum
Mix well and store in a moisture-proof container in in the freezer. Use cup-for-cup instead of regular flour.
NOTE: Because non-gluten flours lack the structure that gluten provides, xanthan gum or guar gum (available in health food stores) is often added to gluten-free baked goods. This mixture contains enough xanthan or guar gum for cakes, cookies, pancakes, and quick breads. For yeast breads, you may have to add up to 1 tsp. more gum per cup of gluten-free flour.
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