I’ve been experimenting with different blends, but lately this is my go-to for an all purpose flour. It’s adapted from Gluten Free on a Shoestring Bakes Bread, and actually I messed the mix up, but the results were beyond fabulous!!!
You will need a kitchen scale for this. It’s measured in grams and it has to be exact. I use this one and it works well! Eventually, I will become an Amazon associate with links and reviews to all of my tools, so stay tuned.
This mixture is for high-quality all purpose flour:
Makes 1 cup (140 gr) of flour and can be used as a replacement cup for cup in most baking scenarios.
- 42 grams supefine brown rice flour (30%)
- 42 grams superfine white rice flour (30%) – this is where I made a mistake and used Betty Crocker Rice Flour Blend instead of just white rice flour.
- 21 grams tapioca starch (15%)
- 21 grams potato starch (15%)
- 7 grams potato flour (5%) – NOTE: tapioca starch is the same as tapioca flour – but potato starch and potato flour are two different things and should not be substituted for each other.
- 4 grams xathan gum (3%)
- 3 grams pure powdered pectin (2%)
This mixture is for bread flour and can be used in bread machines – like mine right here! I love this thing. I’m gonna marry it.
Makes 1 cup (140 gr) of flour.
- 100 grams all purpose gluten free flour (above) (71%)
- 25 grams of unflavored whey protein isolate (18%)
- 15 grams of Expandex modified tapioca startch (11%)
This mixture is for pastry flour
Makes 1 cup (140 gr) of flour.
- 112 grams of all purpose flour (above) (80%)
- 14 grams nonfat dry milk, ground finely in a food processor (10%)
- 14 grams cornstarch (10%)
For Cake Flour:
Measure out the amount needed for your recipe.
For every 1 cup of flour remove 2 Tbsp of flour.
Now add 2 Tbsp of Cornstarch for every 1 cup of flour.
Sift 5-6 times and it’s ready-to-use cake flour.