Jeannes Gluten Free All Purpose Flour Recipes
JEANNE'S GLUTEN-FREE ALL-PURPOSE FLOUR
A mixture of brown, white, and sweet rice flours, plus xanthan gum, and tapioca flour makes this nutty, sweet flour the perfect all-purpose, gluten-free alternative for baking.
Provided by Jeanne Sauvage
Categories Vegetarian Wheat/Gluten-Free Vegan
Yield Makes 4 1/2 cups / 660 g
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.
GLUTEN-FREE ALL-PURPOSE FLOUR
This all-purpose blend is ideal for any gluten-free folks who are also sensitive to MSG. Also, since it is free of xanthan gum, corn flour, and cornstarch, it works well for anyone who cannot tolerate corn.
Provided by Sarina Jane
Categories Quick Breads
Time 15m
Yield 8 cups, 32 serving(s)
Number Of Ingredients 3
Steps:
- Place the flax seeds or flax meal into a clean, moisture free grinder or blender. Grind flax until it is the consistency of whole wheat flour.
- If the texture of the rice flour is gritty, it can also be placed in the blender and ground until it is more powdery in texture.
- In a large bowl, combine ground flax, tapioca starch, and brown rice flour until mixture is uniform and no lumps remain. A wire whisk works well for this step.
- Enjoy in any recipe that calls for gluten-free all-purpose flour. It can also be a great substitute for all-purpose flour in many traditional recipes for cookies, bars, quick bread loaves, muffins, and pancakes; just add an extra egg and 1 1/2 times the amount of leavening called for in the recipe. (For example, if a recipe calls for 2 teaspoons baking powder, use 3 teaspoons instead.) However, this flour may be too heavy for cakes, biscuits, and pastries, and does not contain enough protein for use in bread recipes.
Nutrition Facts : Calories 99.7, Fat 2.8, SaturatedFat 0.3, Sodium 3.2, Carbohydrate 16.6, Fiber 2.3, Sugar 0.2, Protein 2.4
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