Wednesday, 6 August 2014

Gluten Free Flour Blend

The following GF flour blend recipe is the one I have tripled and kept in an airtight container to be used in place of regular flour.  It has been truly amazing and I imagine you can adapt it, as I have seen numerous permutations on the net.  For cakes, you will find that using the Thai Rice Flour brands that I have pictured below are important for fine texture.  You will find the 3 Elephants Brand rice flours in Asian markets.  They are really cheap.  You can buy a whole bunch at once and  blend up your mix.  For the other starches, I believe brands are not as important. 

2 1/4 cups superfine Thai Rice Flour (Asian market)
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour (Thai brands are best)
1/3 cup cornstarch
2 teaspoons xanthum gum

  • In a large airtight container, combine the flours together well.  I use a large wire whisk to mix the flours thoroughly.  Be particularly vigilant about distributing the xanthum gum as it is a small quantity compared to the rest of the flours.
  • Use this GF Flour Blend in place of regular cake flour or all-purpose flour.  
  • You do not have to worry about sifting as it's not lumpy
  • You do not have to worry about overbeating as there's no gluten to develop.

Erawan Rice Flour Red 16ozErawan Sweet Rice Flour Green 16ozErawan Tapioca Starch Blue 16oz

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