Kompromised Kitchen Gluten Free AP Flour Mix
I have sifted and stirred. Tossed and combined countless numbers of flour combinations. Trying to achieve a product that my family wouldn’t say, “It’s OK”, to. Frankly, I find it insulting when I have slaved away in the kitchen to find something that is safe foe me that I actually believe to be tasty just to here the REAL whorl declare it to be OK, OK. OK!… you would willingly eat McDonald’s, but my gluten free _______ is OK! WHAT!
I realize that I may be going off the deep end here, but that’s just how I feel. How do you think Michelangelo would feel if you declared David to be a nice use of marble.
I realize I am no Michelangelo, more like Paula Dean and Justin Wilson, with a set of up of Martha…we won’t say her last name 🙂
Well with my rant mostly at an end I will inform you that this AP Mixture (all purpose flour) is a fantastic go to to achieve product to product exchanges.
3 cups (15/4 ounces) brown rice flour blend
2 cups (10 3/4 ounces) potato starch*
1 cup (4 ounces) tapioca starch
3 tablespoons sugar
2 teaspoons yeast
1 1/4 teaspoons salt
5 tablespoons baking powder (in place of xanthan gum)*
Thoroughly combine, (by sifting) all ingredients into an air tight container. Store in a cool place but not a freezer:
Store airtight at room temperature.
*You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
*This AP mix is terrific for Gluten Free yeast bread, pizza, muffins, and cakes.
*Use CERTIFIED gluten free flours, especially if you are Celiac.
*Potato starch, not the same thing as potato flour but will sub out VERY similarly.
*I don’t mean to be crude here but “gums” are actually bacterial waste,. Therefore I try to find alternatives if possible that will achieve the same results. My default then tends to be baking powder.