I developed a signature gluten-free all-purpose flour for Cooking for Your Gluten-Free Teen (Andrews McMeel, 2013) that works like a dream for bread, cakes, cookies, donuts, you name it. But readers who tried and loved it wondered if there wasn’t a simpler flour to mix and to use. Yes, there is, my Simple Gluten-Free Flour.
This is as simple as 1, 2, 3. I use three bags of Bob’s Red Mill gluten-free flours, just dump them into a big bowl and mix them up with xanthan gum. What could be easier? In case you want to mix your own from bulk flours, cup measurements are given.
Open all three bags of flour and dump them into a 6-quart bowl.
Add xanthan gum and mix well using a large silicone spatula, turning over flour from the bottom.
Then mix well with a large whisk.
The key is to store in a large plastic container with a tight-fitting lid.
- 1 (24-ounce) bag Bob’s Red Mill brown rice flour (about 5 cups)
- 1 (22-ounce) bag Bob’s Red Mill sweet sorghum flour (about 5 cups)
- 1 (20-ounce) bag Bob’s Red Mill tapioca flour (also known as starch) about 5 cups
- 5 tablespoons xanthan gum
- Open all three bags of flour and dump them into a 6-quart bowl.
- Add xanthan gum.
- Mix well using a large silicone spatula, turning over flour from the bottom, then a large whisk.
- Store in a large plastic container with a tight-fitting lid.
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