I have decided to give away my gluten free flour recipe.
I've tried TONS of gluten free products available today. Many of them are gross, and many of them are fine. None of the gluten free flours did everything I desired. What I wanted was a gf flour that could serve my baking needs. I wanted something that behaved like real four and tasted decent. What I came up with is a flour that tastes and behaves similarly to whole wheat. It's not an "all purpose" white flour. It's a "many purpose" flour.
My flour is a bit dense and more complicated than some recipes. The different ingredients have different characteristics. Some are starchy and light. Some are earthy and full-flavored. Some have a bit of elasticity. Together they form "Julia's Gluten Free Flour."
I will be posting recipes for cookies, bread, and pancakes now that I am giving you the groundwork. Bon appetit!
Julia's Gluten Free Flour
4 1/4 cups white rice flour
2 cups teff flour
2 1/4 cups brown rice flour
1 3/4 cups cornstarch*
1 cup potato starch flour
3/4 cup tapioca flour
3 1/2 cups sweet white sorghum flour
14 teaspoons xanthan gum
Quick tip: use finely ground flours. Bob's Red Mill does a great job of grinding their flours. White rice and brown rice flours need to be of a fine consistency. I can't stand grainy particles in my finished products. Be picky and pay for good quality.
*If corn is an issue, you may try replacing the cornstarch with another starch flour. Perhaps more potato starch would work?
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