This Basic Gluten-Free Flour Blend is used in recipes by Melanie Persson in her cookbook Gluten-Free Feasts. To convert this Basic Gluten-Free Flour Blend into a self-raising blend, simply add 1 teaspoon of gluten-free baking powder for every 100 g of this mix (this is best added as needed on the day of baking).
Basic Gluten-Free Flour Blend Recipe
Makes 1 kg (2¼ lb) or 2 kg (4½ lb)
Ingredients:
Makes 1 kg (2¼ lb)
315 g (11¼ oz) rice flour
250 g (9 oz) tapioca starch
250 g (9 oz) gluten-free cornflour (cornstarch)
165 g (5¾ oz) potato starch
2 tablespoons + 1 teaspoon xanthan gum
Makes 2 kg (4½ lb)
630 g (22¼ oz) rice flour
500 g (17¾ oz) tapioca starch
500 g (17¾ oz) gluten-free cornflour (cornstarch)
330 g (11½ oz) potato starch
40 g (1½ oz) xanthan gum
Method:
Sift the ingredients into a large bowl and mix until well combined. Sift and mix again to ensure the starches and xanthan gum have been evenly distributed into a homogenous flour blend. Store in an airtight container until ready to use.
Smart Tip
Note that all starches used in this blend should be the super finely ground variety. This recipe was developed in gram measurements, so I advise you to follow that set of measurements for the most accurate results.
The Basic Flour Blend is used in these recipes by Melanie Persson:
Chocolate Cupcakes with Peanut Butter Caramel
Sticky Carrot Pudding with Spiced Butterscotch
Caramelised Onion, Mushroom and Brie Tartlets
This is an edited extract from Gluten-Free Feasts by Melanie Persson, published by Hardie Grant Books. Available in stores nationally. Photography by Ola O. Smit. RRP AU$45 / RRP NZ$50.
