Edith's Amazing Gluten-Free Flour Mix

This is an all-purpose flour blend that is particularly suited to baked goods, but also makes a lovely roux (Hun: rántás) for thickening gravies, sauces etc. It can be used for pretty much any recipe that requires gluten-free flour.

For yeast goods I add Xanthan gum in order to mimic the "stretchiness" that gluten contributes to breadmaking in order to give your bread structure.

I won't get into giving a lesson on the pro's and con's of Xanthan gum, all I will say is... it's a man made gum used in lots of manufactured food products to give a variety of textural outcomes such as structure and lightness to breads etc, good "mouthfeel" to ice-cream, thickening of salad dressings and the list goes on.

If you don't like the idea of using it there is a more natural alternative called 'guar gum'.  They don't provide the same outcome but it is pretty similar.

Edith's Amazing Gluten-Free Flour Mix

This recipe makes 540g.

110g  fine rice flour

125g  glutinous rice flour

110g  tapioca flour

160g  potato starch

35g    cornflour (maize flour - from corn)

For yeast baking I add: 2tsp of Xanthan Gum to the above quantity of flour.

A Few Notes...

Potato Starch

It is important to use potato starch which is a pure white powder - this adds lightness and flavour to your baked goods. 

If it is a yellowish colour then it is probably potato flour which is not suitable for this recipe.

It can be very confusing as, unfortunately, even the manufacturers of potato starch sometimes call it "potato flour". 

Cornflour

Please be aware that for some strange reason, here in Australia cornflour can actually be made from wheat!! Always make sure that what you are buying is made from maize (corn) as wheat is obviously not gluten-free!!

Happy Gluten-Free Cooking and Baking!