Gluten-Free Baking Mix
Preparing the mix in advance will save you time, as it is used in several of the recipes in Phases 3 and 4.
This versatile gluten-free baking mix is used in many of the baked goods recipes in this book. You can also use it in your own recipes as a one-for-one substitution for all-purpose white flour.
If you plan to do a lot of gluten-free baking, you may double or triple this recipe and keep the extra in a container in the freezer. Label the container to keep track of how long the mix is being stored. This mix can also be used as a one-for-one substitution for all-purpose white flour in recipes
(not in this book) that you want to convert to gluten-free.
- 1 cup brown rice flour
- 1 cup sorghum flour
- ¼ cup ground flaxseed
- 1 cup tapioca starch
- 1 cup potato starch* (not potato flour)
- 1 cup corn starch*
- 1 tablespoon xanthan gum
- 1 teaspoon salt
- Combine all the ingredients in a large container or resealable container and shake or mix well to combine.
- Keep refrigerated.
* If you can’t tolerate corn or potatoes substitute arrowroot starch for either, but not both.
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