Jules “Nearly Normal All-Purpose Gluten Free Flour Mix”

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.

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