3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar
In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.
Yield: 6 1/4 cups
Total Time: 20 minutes
Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.
Recipe Type: Gluten Free, Custom Flour Blend
Copyright 2012 All rights reserved
Dr. Jacquelyn P. Horne
Author's Note: This flour blend can be substituted for wheat flour on a 1-to-1 ratio. In other words, if your recipe calls for 1 cup of flour, use 1 cup of my flour blend AND be sure to do the following:
1. Double the amount of leavening agent called for in your recipe.
2. For any type of batter, beat at a brisk speed for at least 3 minutes AFTER last ingredient is added. This incorporates air into the batter.
3. When pouring batter into pan, be very gentle, and whatever you do, DO NOT TAP PAN TO RELEASE AIR BUBBLES. You want that air in the dough.
4. Allow batter to "rest" in pan for 15 minutes BEFORE placing in the preheated oven. This gives the leavening agent a head start on rising.
5. When using baking powder, I use only Rumford. I have found this brand to be far superior in its ability to get gluten free flour to rise correctly.
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar
In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.
Yield: 6 1/4 cups
Total Time: 20 minutes
Nutrition (per serving): 49 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 24.1mg sodium, 19.8mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 1.1g protein.
Recipe Type: Gluten Free, Custom Flour Blend
Copyright 2012 All rights reserved
Dr. Jacquelyn P. Horne
Author's Note: This flour blend can be substituted for wheat flour on a 1-to-1 ratio. In other words, if your recipe calls for 1 cup of flour, use 1 cup of my flour blend AND be sure to do the following:
1. Double the amount of leavening agent called for in your recipe.
2. For any type of batter, beat at a brisk speed for at least 3 minutes AFTER last ingredient is added. This incorporates air into the batter.
3. When pouring batter into pan, be very gentle, and whatever you do, DO NOT TAP PAN TO RELEASE AIR BUBBLES. You want that air in the dough.
4. Allow batter to "rest" in pan for 15 minutes BEFORE placing in the preheated oven. This gives the leavening agent a head start on rising.
5. When using baking powder, I use only Rumford. I have found this brand to be far superior in its ability to get gluten free flour to rise correctly.
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