When I first began experimenting with gluten free baking I did quite a bit of research. I bought Living Gluten Free For Dummies and Gluten Free Baking For Dummies and I looked through many different cook books. I also met with a dietitian and attended a seminar on gluten free baking. I quickly learned which flours I liked the taste of and which ones I didn't. I decided I didn't want to use either guar gum or xanthan gum all the time. I also realized that gluten free baking would be much more efficient if I had a supply of gluten free flour blend pre-mixed and ready to go. The book Gluten Free Baking For Dummies goes quite in-depth regarding the science, explaining such things as the protein to starch ration and what qualities of various flours will give you a soft, moist finished product. After experimenting for a while I came up with the following blend.
Gluten Free Flour Blend
- 3 1/2 cups brown rice flour
- 3 1/2 cups buckwheat flour
- 2 1/2 cups tapioca starch
- 2 cups arrowroot starch
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