Our flour mix changes depending on what I have in stock. BUT, the more flours you use, the better the mix! I highly recommend millet flour (protein!!) and buckwheat flour (texture, protein, low glycemic index).
Gluten FREE flour mix
1 cup white rice flour
1 cup millet flour
1/2 cup brown rice flour
1/2 cup potato starch
2 tsp. xanthum
4 tsp. baking powder
1/2 tsp. salt
Mix well and store in airtight container.
Now that all said. I have also done this:
1 cup white rice flour
1/2 cup millet flour
1/2 cup buckwheat flour
1/2 cup coconut flour
1/2 cup potato OR tapioca starch
2 tsp. xanthum
4 tsp. baking powder
1/2 tsp. salt
Basically, the 1 cup of white rice flour stays the same. But I will mix and match my other flours depending on what I have. We use these mixes to make muffins, cookies, and an easy to make GF bread.
NOTICE we NEVER EVER use soy or corn flours. Due to allergies, but also because all corn and all soy products are GMO, AND our bodies do not digest soy at all. It is actually toxic. And corn (unless you can get it from the people in Mexico that grow the non-GMO heirloom corn that they have grown for centuries) is bad for us as well.
Amen! :-) I've wondered about potato starch recently. I make a rice flour baking powder biscuit that calls for tapioca (what I use) or potato starch, and it specifically says 'not potato flour'. I was in the health food store last week and noticed among the bags of flour the ones with potato said 'Potato Starch or Flour'. ??? That's confusing. Do you know what the difference is between the 2?
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