Friday, December 10, 2010

Gluten-Free Flour Recipes

**found in Karina's Gluten-Free Goddess Blog

GF Flour Recipe-Millet Based

2 cups Millet Flour
2/3 cup potato starch
1/3 cup tapioca flour
1-2 tsp. of Xanthan Gum

GF Flour Recipe-White Rice Flour Base

2 cups White Rice Flour
2/3 cup potato starch
1/3 cup tapioca flour
1-2 tsp. of Xanthan Gum

I usually like to use less xanthan gum then more.  I find in cookies I use about 1/4 tsp.  In cakes, pies and tarts I use 1 tsp and in pastry 1-2 tsp.

Keep in mind that changing one piece of the GF flour recipe will change THE ENTIRE RECIPE.  Gluten-free flours are tricky.  Just one change and boom, you have an new combo.  Sometimes the results are treasures and other times garbage.  But you have to experiment to figure out what works.

So the Millet Flour Base recipe will taste VERY DIFFERENT from your White Rice Flour Base.  You would also use them for different things.  For example-The white rice flour recipe I would use in cakes and cookies like a chocolate chip, butterscotch or sugar cookie, where the Millet Flour recipe I might use for muffins.  It all depends.  Before baking the final goods for the holidays, test out the gf flour mixture you use.

Last but not least, you can make these flour mixtures ahead of time.  Store the flour mixture in the Fridge, as it is best to keep GF flours cooler then room temperature.  And if your recipe calls for less of this mixture? No problem!  Just mix it up and take what you need.  Don't be afraid of Trial and Error.  Trial and Error will become your new BFF when it comes to GF baking.  Embrace.

Happy Baking! xoxo Julie

No comments:

Post a Comment

Share your thoughts my Lovelies! I want to hear from YOU! xx