This mix makes the best gluten-free cakes, cookies, and pie crusts. It produces a tender, moist end product that I have not found with any other formula. Triple the measurements to have a large batch supply on hand for all your baking. It should be refrigerated in an airtight container to keep the brown rice flour fresh.
Multi Blend Gluten-Free Flour from www.authenticfoods.com
(also known in the book as Wendy Wark’s Gluten-Free Flour Mix)
1 cup brown rice flour
1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum
- For a healthier mix: use all brown rice flour-2 ¼ cups- and omit the white rice flour
- Keep refrigerated
- Tapioca starch flour, sweet rice flour, and cornstarch have similar characteristics.
To get gluten-free blend mix, navigate to these guys who have their own company will sell you. In making gluten-free brownies, almond flours can be used as alternative flour for baking. Store it in the refrigerator. Rice flour can be used as a substitute for the wheat flour in making the bread. Amaranth seed is having the high fiber content and has the nutty taste which is used for cookie recipes.
Potato flour is used in order to make the moist baked items. It is also used as a thickening agent.
If you cannot tolerate corn, substitute with either of the other two flours.
- For heavy cakes such as pound cake, make your own flour mix and use Ener-G Foods’ brown rice flour, the finer grind of this flour is ideal for heavier cakes.
Flour mix recipe originally from Wendy Wark’s book Living Healthy with Celiac Disease (AnAffect, 1998).
Guar Gum or Xanthan Gum
You always need to add guar gum or xanthan gum to gluten-free flour, it is an essential ingredient that binds our baked goods. Over the past few years, I have used guar gum exclusively and prefer the results (and it is about 1/3 the price). The Multi Blend mix has some guar gum in it so you can make pancakes, waffles, some cookies etc without adding extra but if you are going to bake a cake or bread, use the following:
Bread 1 teaspoon per cup of flour mix
Cakes 1/2 teaspoon per cup of flour mix
Cookies 1/4 teaspoon per cup of flour mix
There are a variety of healthy gluten-free alternative flours that you may use. Be certain they are free of cross contamination from the field to the package by contacting the company and asking detailed questions. Each of these flours offer the vitamins and nutrients many celiacs lack in their diet and they provide much better tasting bread, pancakes, waffles, pizza crust, and sweet breads. Avoid purchasing flour from bulk bins in stores as cross contamination can be a problem.
Substitute up to 50% of the flour called for in a recipe with buckwheat, millet, amaranth, teff, or quinoa flour.
One can generally find non-dairy substitutions for milk, sour cream, cream cheese, yogurt, or butter in a natural foods market made from soy or rice. For buttermilk, use either a cup of soy or rice milk and add 1 tablespoon of lemon juice or cider vinegar.
Substitutions for eggs and dry milk powder can be tricky but the following ideas work very well:
Flax seed is a great egg substitute: grind 1 tablespoon flaxseed and add 3 tablespoons boiling water, let set for 15 minutes then whisk with a fork– this mixture will replace 1 egg in a recipe. A clean coffee grinder works well to grind the small flaxseed.
Flax seed has many health benefits such as high-quality protein, fiber, B and C vitamins, iron, and zinc, anti-cancer properties, omega-3 fatty acids, and many other benefits.
Whenever a recipe calls for dry milk powder, I substitute with finely ground almonds (almond meal) cup for cup.