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Graziella's Gluten Free Flour Blend

October 16, 2017

 Updated 2019!

 

For those of you who bake gluten- free goodies, this is a tough one to nail: the PERFECT flour blend; one that doesn't taste like beans, grass, grits or talc.  

 

This is something I've been experimenting with for quite a few years, and I'm excited to share with all of you, my fellow gluten- sensitives, and celiacs, the perfect gluten free flour blend that tastes amazing while still being nutritious.  Oh, did I also mention that this flour blend can be used as a cup- for- cup substitute for regular wheat flour?  YESSSS! :D

 

 

~INGREDIENTS~

  • 1 1/2 cups White Rice Flour

  • 1 1/2 cups Sorghum Flour

  • 1 1/2 cups Millet Flour

  •  2 cups Potato Starch

  •  2 cups Tapioca Starch

  •  2 T Xanthan Gum

 

*I would prefer all ingredients to be organic, but they are sometimes difficult to find.  

 

Whisk all flours together and store in air tight jars, that have no trace of moisture (aka after being freshly washed).  Yields 5 cups of flour.  Xanthin gum is not used in this blend since the quantities of it really depends on the recipe.  Please use the appropriate amount of xanthin gum according to recipe directions.  Enjoy, and please let me know what you think of this blend!  

 

Happy Baking! =)

 

 

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