Gluten and Corn Free Basic Flour Mix Recipe
The long awaited, but promised basic gluten free flour mix recipe. This recipe is from my Mom, and she adapted it from somewhere else to her liking, and converted it to corn free as well. My Mom is really THE gluten free master baker. She has been eating gluten free for many years, so when we learned our oldest daughter was wheat and corn intolerant, thankfully we had someone who had walked the way before us. I love you Mom!
We use this for gluten free cookies, cakes, muffins, tortillas, pizza dough, pancakes, cakes it is the super mix! In case you don’t remember, we called for it in our Gluten Free Peanut Butter Cookie Recipe, now here it is!
- 4.5 cups rice flour
- 1/2 cup potato starch
- 1 1/3 cup tapioca starch
- 1 1/2 cup glutinous rice flour
- 2/3 cup arrowroot powder (if your family can eat corn, you may substitute corn starch)
- 4 tsp. xanthan gum
Mix all of the ingredients together in a large container, and seal stored until needed. If you do a half batch a ziploc bag will work. I tend to do a double batch in an empty ice cream pail from the ice cream parlour (not the gallon size, it’s much larger). A single batch should fit in a regular ice cream pail.
In some recipes you can make a successful gluten/corn free alternative simply by substituting this flour mix in place of wheat flour. We get our rice flour and tapioca starch at the Extra Foods (Superstore if you live in a larger Western Canadian city, Loblaws out East). It is in the ethnic foods section, glutinous rice flour in a green bag, rice flour in a red bag, tapioca starch in a blue bag. The other ingredients may need to be sourced at a natural/health food store, and they can be a bit pricey, but they are essential to the results of the recipe.
I am wondering about the glutinous rice flour above-how can that be and it still be glutin free? I am so new and know next to nothing. Also, can I take this flour and use it in bread machine recipes? Thanks!
Carolyn
Hi Carolyn,
Oh, I can see how this can be confusing, thank you for asking for clarification! There are many different types of rice, and some types of rice are a ’sticky’ rice, if you think of sushi rice it is much more sticky than basmati rice :). So, the glutinous rice doesn’t have any gluten in it, but its nature is glutinous (read: sticky). So it is just rice, and it is gluten free, but it is a more glutinous, more sticky rice than the regular rice flour, so the sticky helps your flour to hold together better. If you just use plain rice flour in almost any baking you’ll find that it’s very crumbly/grainy, and the texture is not very good, it likely won’t rise well because the sticky/structure factor isn’t there - that’s why we need to use all these fancy ingredients!
I have used this recipe in bread machines, and it’s not too bad, it holds together well, moist, not crumbly, but is a wee bit heavy for bread. You can certainly try it though! I have a good bread machine recipe that is corn and wheat free that I use in my Zojirushi that I should post!
Would you share your gluten free bread machine recipe? I’m sharing your flour mix recipe with my mom, and would like to give her the bread recipe also. She has recently started her gluten free journey. Thank you!
Done! Thanks for visiting! I just posted the gluten free bread machine recipe today :). Check the recipes section!