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