wy_kid_wrangler04 Posted October 3, 2012 Share Posted October 3, 2012 I just bought 25lbs of brown rice flour. What do I need to add to that (and how much) to make it an all purpose baking mix? We are new to gluten free as ds is just starting on it. TIA :001_smile: Quote Link to comment Share on other sites More sharing options...
mum Posted October 3, 2012 Share Posted October 3, 2012 (edited) I have used it straight, with 1/4 to 1/2 tsp xanthan gum added for typical cake/muffin recipe ( you really need the xanthan gum-a powder). But as I have gone on, I now add a bit of white rice flour, a bit of tapioca flour and a bit of potato starch( and if you can't find this, you can use instant mashed potato flakes, just make sure that's all that's in the box, some have a lot of unwanted additives). For example, yesterday I made GF choc chip scones (so yummy). It called for 1 & 3/4 cups flour mix. I used 1 cup of brown rice flour, and the 3/4 cup was of potato flakes, white rice flour and tapioca flour (only about 2 tbsp of tapioca flour). And the xanthan gum. I think a bit of experimenting will get you what you want, I'm not overly picky, so the looseness of my mixing doesn't bother me. I didn't used to like GF baking much, but I think as I've lost the taste for regular baking, I now LOVE my GF baking. Watch out for baking powder, I guess it can have gluten in it. I found that I don't tolerate it and do not bake with it. I just substitute a tsp of baking soda and it seems to work fine. We are dairy free (cows milk) and substitute goats milk yogurt for milk or cream in recipes and it works wonderfully. Edited October 3, 2012 by mum Quote Link to comment Share on other sites More sharing options...
mchel210 Posted October 3, 2012 Share Posted October 3, 2012 (edited) I use something like this... 1 cup sorghum flour (or brown rice flour, if avoiding sorghum) 1 cup tapioca starch, corn starch or potato starch (not potato flour!) 1/2 cup almond flour, GF millet, or GF buckwheat flour 1 teaspoon xanthan gum or without the xanthan gum...you add that as you need it...I tend to have this mix in my fridge ready to go and I add the Xanthan gum in each recipe. Brown rice flour (extra finely ground) – 2 cups Potato starch (not potato flour) – 2/3 cup Tapioca starch (also called tapioca flour) – 1/3 cup Total = 3 cups Edited October 3, 2012 by mchel210 Quote Link to comment Share on other sites More sharing options...
lexi Posted October 3, 2012 Share Posted October 3, 2012 I just bought 25lbs of brown rice flour. What do I need to add to that (and how much) to make it an all purpose baking mix? We are new to gluten free as ds is just starting on it. TIA :001_smile: I do 4 cups rice, 1 1/3 cups potato starch, 2/3 cup tapioca flour. That's Cybele Pascal's recipe. It works well. I find rice flour alone is too grainy and gritty. You will definitely need xanthan gum (or guar gum) unless you want your baked goods to crumble away. The amount I add varies by recipe. My Hives blog in my siggie has our recipes. They are all GF. Quote Link to comment Share on other sites More sharing options...
bettyandbob Posted October 3, 2012 Share Posted October 3, 2012 my all purpose flour is 3 cup brown rice 3 cup garbanzo bean (chick pea/gram) 2 cup potato starch 1 cup tapioca starch depending on what you are making you need to ad 1/2-1 teaspoon of xanthum gum per cup of flour blend. You could do 6 cups of brown rice and leave out the bean flour Quote Link to comment Share on other sites More sharing options...
Tutor Posted October 3, 2012 Share Posted October 3, 2012 The basic mix we use is: 2 parts brown rice flour 2 parts white rice flour 2 parts cornstarch 1 part tapioca flour I premix this and keep it in a container in my pantry. Other things are added to this based on what you are making, but the two additional "must haves" I have discovered necessary for good gluten free baking are xantham gum and apple cider vinegar. The proportions of those depend on what you are making, though. Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted October 3, 2012 Share Posted October 3, 2012 Oh dear, I was all ready to give you my mix and then realized I only use rice flour for pancakes. Well, fwiw, here are my GF mix recipes for whoever is interested. Baking Mix 1.5C sorghum flour 1.5C potato starch (not flour) 1C tapioca starch I usually mix a big batch and so use: 2 pkg sorghum flour (Bob's Red Mill) 2 pkg potato starch (Bob's Red Mill) 1 pkg tapioca starch (Bob's Red Mill or a big box of whatever I can find) Drop biscuits 1 3/4 C baking mix 1tsp xanthan 1tsp cream of tartar 3/4 tsp baking soda 1/2 tsp salt 2T sugar Whisk together, then add: 1/4C butter, softened (or oil) 1 egg 3/4C milk Mix well; drop into mounds on greased baking sheet. Bake at 400* for 12 minutes or until golden brown. Makes 10-12. For pancakes I mix 1C baking mix with 2C rice flour. I use white rice flour though (we have brown rice sensitivities); I imagine it would work out the same with brown rice flour. Pancakes 1C baking mix 2C rice flour 3tsp baking powder 1tsp salt 1tsp xanthan 4tsp sugar Whisk together; add: 4 eggs 1/3C oil 2C milk + 2T vinegar (or 2C buttermilk) 1C berries or fruit (opt.) Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted October 3, 2012 Share Posted October 3, 2012 As for xanthan gum you can bake without it. I learned this on glutenfreegirl.com Just use a flax seed or chia seed gel (mix flax/chia with water and let it set) and use that in place of xanthan gum. Works great and probably healthier as you get a nice boost of omega 3 with it. Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted October 3, 2012 Share Posted October 3, 2012 you can do without for most quick breads, but not, afaik, for yeasted loaves Quote Link to comment Share on other sites More sharing options...
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