Xantham gum or guar gum is absolutely critical when you are using gluten-free flour so do not skip this ingredient. Xanthan gum (which contains corn derivatives) and guar gum replace the binding power that a gluten-full wheat flour source would provide. Xantham gum and guar gum are not cheap but a 1-pound bag of the stuff lasts quite a while since recipes typically call for 1 teaspoon or less per batch.
Gluten-Free Flour Blend
3 cups brown rice flour
1 cup potato starch (not potato flour)
1/2 cup tapioca starch (this can also be labeled as tapioca flour)
- Thoroughly mix flour and starches together using a whisk or sifter. Make sure you scrape the sides repeatedly so that all the ingredients are combined well.
- You may want to double the recipe so that you have a good-sized stash of GF flour blend for your future baking needs. Store in an airtight container in a cool place (you can even store in the refrigerator) for optimum shelf life.
Use the following rule of thumb for adding xanthan gum or guar gum:
- 1 tsp per 1 cup of flour mix = sandwich bread/pizza crust
- 1/2 tsp per 1 cup of flour mix = cakes/muffins/quick breads
- 1/4 tsp per 1 cup of flour mix = cookies
To know more about Chief Dr Lucky you can visit his website (https://chiefdrluckyherbaltherapy.wordpress.com/)
ReplyDeleteA friend that suffered from Herpes and was cure with the help of this great herbal doctor Chief Lucky so i decided to contact him for help in getting rid of my families genital herpes virus 1/2 which i did and all i was told to provide was just some useful information and some materials used in preparation of the natural cure and that i did and now i am the happiest person on earth because i am writing this testimony of mine with joy and happiness in my heart to the whole world to know that natural remedy is real because i am a living testimony of Chief Lucky traditional herbal cure and i want you all to contact Chief Lucky via his email: chiefdrlucky@gmail.com or WhatsApp him +2348132777335 am sure he will help you too.