All Purpose Gluten-Free Flour Mix

If you have looked into making your own gluten-free flour mix, you will know that there are many to choose from, with most calling for multiple types of flour.  When I first started out on this gf journey, I found this overwhelming - both financially and time wise.  This mix is easy to make and calls for ingredients that do not cost a lot.  Also, I got a great tip from a good friend of mine who suggested I pick up rice flour and tapioca starch from the local Chinese grocery.  The price is significantly lower than what you will pay in a grocery store or natural foods store.  An added bonus was the Chinese shopper who questioned what I could possibly want with so many bags of rice flour. This recipe comes from the magazine, Living Without:  The magazine for people with allergies and food sensitivities.

Basic Recipe

1/2 cup rice flour

1/4 cup tapioca starch

1/4 cup cornstarch

Mix well to combine.  I use both a spoon and a whisk to ensure this is fully mixed.  Store in fridge. Gluten-free flour requires the addition of xanthan gum which will help the ingredients to bind together.  You can actually use a regular baking recipe, replacing regular flour with gluten-free flour (ration of 1 to 1) with the addition of xanthan gum (of course you need to ensure all of the other ingredients are GF).  For every cup of flour, you need to add 1/4 tsp. xanthan gum for cookies, 1/2 tsp. for cakes, and 3/4 tsp. for muffins and quick breads

I have used this recipe for biscuits, pancakes, cookies, and scones.

Recipe X 4

2 cups rice flour 

1 cup tapioca starch

1 cup cornstarch

Recipe X 16

8 cups rice flour

4 cups tapioca starch

4 cups cornstarch