There are so many options out there for people with celiac disease or those who want to limit their intake of wheat a white flours.
I like my baked goods and found it hard to enjoy or even adapt certain recipes for gluten free. That is until I found this mix!
I have been able to use this mixture with practically any recipe I have. Pancakes, cakes, cookies, breaded chicken, biscuits, scones, muffins you name it, this works for making them all gluten free. I have had 99% success with it, there are a few fails but very few.
The wonderful thing about this mix is most people have no idea it is a gluten free, hurray! You can use it and still get the moist flavorful items without the graininess that often seems to accompany gluten free baking.
I buy my ingredients bulk and mix up a big batch to have on hand at all times. I substitute 1:1 ratio. So if I am making muffins and it calls for 1 1/2 cups all purpose flour I use 1 1/2 cups of my gluten free mix. I do not increase or decrease any liquids when substituting out the flour either
Gluten free flour mix
1 1/4 cup Sorghum flour
1 1/4 cups Rice flour
1/2 cup Tapioca flour
2 tsp Xanthan gum
mix well together and store.
The rice flour I have used white or brown depending on availability and either is fine. Xanthan gum is important as this is your binding ingredient so that your baked goods stick together and are not crumbly
I put mine in the cupboard but it can be stored in the freezer as well.
The only thing I have not tried to bake with this mix is a loaf of bread, if anyone attempts it, let me know how it works!