Gluten Free flour mixes can taste gritty. When my friend, Natalie, shared this amazing recipe with me, it transformed my Gluten Free baking! It is the closest to regular All-Purpose (wheat) flour that I have tried. When Anna was first diagnosed, I stuck to buying prepackaged ones at our local co-op because I didn’t want to spend the money experimenting with expensive flours, especially because I didn’t know if we would like it. This recipe is worth the risk! Xanthan Gum generally has to be added to gluten free baking so that your recipe doesn’t crumble. The xanthan gum is already included in this recipe so you don’t need to add anymore. Give it a try and let me know what you think. If using measuring cups, be sure to lightly spoon the flour into the cup, and level it off with a knife to get an accurate measurement.
Thanks for letting me share this Natalie!
4 1/4 c Rice Flour (658 g)
3 c Potato Starch (420 g)
2 c Tapioca Flour (258 g)
2/3 c Garbanzo Bean Flour (69 g)
1/4 c Xanthan Gum (38 g)
I actually double the recipe so I don’t have to make the mix as often and store it in a container in the refrigerator.