Gluten-Free Flour Mixture (Number One)

Submitted by GinnyP

"From Connie Sarros WF/GF Dessert Cookbook. Submitted for a request and for use in other recipes that I am posting. Connie is a cooking whiz from my old stomping grounds in Ohio."

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Ready In:: 5mins
Ingredients:: 6
Yields:: 5 cups

ingredients

2 ¹⁄₂ cups rice flour (white)
1 cup potato starch (the lighter starch, not the heavier flour)
1 cup tapioca flour
¹⁄₄ cup cornstarch
¹⁄₄ cup gram flour
3 teaspoons xanthan gum

directions

*MungBean Flour is available at oriental grocery stores and is a wonderful addition to the light-textured dessert recipes.
*ChickPea Flour is also"light".
**Xanthangum is a white powder that is sold in pouches at health food stores.
It helps to bind the pastry and keep it from crumbling.
**Ifxanthan gum is unavailable to you, you may substitute it with double the amount of unflavored gelatin.
(1 tsp xanthan gum= 2 tsp unflavored gelatin) Mix all.
Gluten-free flours contain no preservatives--keep refrigerated or frozen.
Additional baking tips: You may use buttermilk in place of milk for a lighter texture.
Bake gluten-free products longer and at a lower temperature than conventional recipes.
You may want to substitute the liquid called for in a conventional wheat recipe.
Adding carbonated drinks tend to make baked products lighter.
Fruit juices add flavor and quality.