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[greekspeedoman]

Once made, this GF flour mix that can be substituted straight across for regular wheat flour in any cake or pastry recipe.

As with any baked item, it will take time to learn the way of the GF flour. In general, you'll want to make your batter ever so slightly wetter than a regular wheat flour recipe.

Cake & Pastry Flour Mix:
2/3 C Rice Flour
2/3 C Tapioca Flour
2/3 C Corn Starch

For every Cup of flour mix in your recipe:
1 tsp unflavored gelatin
1/2 tsp xanthan gum

Simply mix the flours together and use the mix as you would wheat flour. When you make your recipe, add the gelatin & xanthan gum (binding agents).

Sorgum flour can also be used in this recipe and can be substituted for any of the other flours. Sorgum is usually a finer ground product and may smooth out the consistency of the Corn Starch.

This recipe makes 2 cups of flour mix.

The flavor, I'm told, is similar to wheat. It has been so many years since I've tasted wheat that I don't really remember anymore. Usually, the texture will be slightly different than wheat products but the difference is negligible. I think it is good and it is nice to have a substitute to work straight across with other recipes.

What I usually do is make a bunch of this flour mix at once and store it in a labeled sealed container until I need to use it for baking. That saves time when you want to make something.

Usually a bulk foods store will have most of these flours. In a pinch, you can visit http://www.bobsredmill.com/home.php and find it all there. It is cheaper to find it locally, if possible.


This recipe is not the best for making bread. I'll write it down the next time I make bread and then post it.
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The Greekspeedoman (a.k.a. Mark)

A musical is the same as a burlap sack...I don't want to be in either of them.

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