Jules “Nearly Normal All-Purpose Gluten Free Flour Mix”
May 25, 2010
I found this fabulous flour mix from Jules Shepard’s book, The First Year: Celiac Disease and Living Gluten-Free. It really is “nearly normal” and does not taste gritty or metallic like many other gluten free flours do. It can often be substituted 1 to 1 for regular flour in recipes. She also sells the flour on her website.
- 1 part fine white rice flour (can substitute sorghum flour or Montina flour)
- 1 part potato starch (NOT potato flour) (can substitute arrowroot or tapioca starch)
- 1 part cornstarch (can substitute arrowroot or tapioca starch)
- 1/2 part fine corn flour (can substitute almond flour, bean flour, or chestnut flour)
- 1/2 part tapioca starch (can substitute arrowroot or potato starch plus cornstarch)
- 1 tsp xanthan gum per cup of flour mix
Mix together well in a sealed plastic bag. Then I store mine in an air-tight plastic container. Makes wonderful cut-out cookies for holidays.