Gluten-Free Flour Mix Recipe


Nutrition

Cal/Serving: 60
Daily Value: 3%
Servings: 27

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Gluten-Free, Wheat-Free
Fat0g0%
Saturated0g0%
Carbs13g4%
Fiber0g1%
Sugars0g0%
Protein1g1%
Sodium0mg0%
Calcium1mg0%
Magnesium4mg1%
Potassium9mg0%
Iron0mg0%
Zinc0mg1%
Phosphorus12mg2%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg0%
Niacin (B3)0mg2%
Vitamin B60mg3%
Folic Acid (B9)0µg0%
Vitamin E0mg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Flour
Flickr/maya the bee

After many cupcake rocks and cakes that felt like bricks, I found a flour combination that makes fluffy  and moist gluten-free cakes. This recipe is easily substituted in most recipes that call for all-purpose flour. 

3.5
Ratings4

INGREDIENTS

  • 2 cups white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1 ½ teaspoons xanthan gum

DIRECTIONS

Combine all the ingredients and store in an airtight container in the refrigerator for up to 90 days. 

Recipe Details

Makes 3 cups

 

Adapted from "Sweet Vegan" by Emily Mainquist (Kyle Books, 2011)

Servings: 27

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