Source in .scx format of Karina's Basic Gluten Free Flour Mix
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<RecipeTitle>Karina's Basic Gluten Free Flour Mix</RecipeTitle>
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<IngredientText>Karina's Basic Gluten-Free Flour Mix
Combine:</IngredientText>
<Ingredient id="1780" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="192.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>sorghum flour</IngredientItem>
<IngredientComment>(aka jowar flour) or brown rice flour</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>tapioca starch or potato starch</IngredientItem>
<IngredientComment>(not potato flour)</IngredientComment>
</Ingredient>
<Ingredient id="2203" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="112.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/3 to 1/2 cup</IngredientQuantity>
<IngredientItem>almond meal</IngredientItem>
<IngredientComment>buckwheat flour, or millet flour</IngredientComment>
</Ingredient>
<Ingredient id="2207" quantity="1.0" unit="teaspoon" comment="" defaultState="true" weightGram="3.16" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 teaspoon</IngredientQuantity>
<IngredientItem>xanthan gum</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>*Notes:
You'll notice I don't white rice flour- the old school stand-by. I just think it's rather blah- and gummy.</IngredientText>
<Ingredient id="1780" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
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<IngredientItem>Sorghum flour</IngredientItem>
<IngredientComment>aka jowar flour, is soft, slightly sweet - and lovely in baking.</IngredientComment>
</Ingredient>
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<RecipeText>Brown rice flour is a whole grain and has more nutrition and fiber than starchy white rice flour. It has a lovely sweet, nutty undertone.
Almond flour is a dream in gluten-free recipes. It adds protein, fiber, and essential minerals- not to mention a delicious almond taste- to recipes.
Buckwheat flour- a favorite, along with millet flour- is high in protein and fiber and has a lovely nut-like taste. (And no, buckwheat is not related to wheat- it's actually a fruit in the rhubarb family).
Quinoa flour is packed with vegan protein but it needs to be used sparingly, as it has an assertive taste, and will make a baked goodie crumbly if used as a main flour. Blend it with other flours for best results.
Coconut flour is sweet and fabulous. It's high in fiber. It soaks up moisture like crazy, though, so be careful using too much of it in a recipe. Start with a half cup in a gluten-free flour blend for best results. Eggs help coconut flour work best.
Subbing denser flours such as almond, buckwheat, coconut, or quinoa flour will result in a heavier, denser product if you add too much. Start with a third to a half cup in your flour blend. Experiment and find the formula and texture you like best.
Sweet rice flour is very starchy and moist and you should add it sparingly as a moisture boost to your baking- start with 2 tablespoons. Too much can make for a gummy product. It's also a fab gravy thickener.
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