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Gluten-Free Flour Mix Recipe
Jul 15, 2011 @ 2:16 PM
Posted by
Daily Value: 3%
Servings: 27
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 62Daily Value: 3%
Servings: 27
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
| Fat | 0g | 0% |
| Saturated | 0g | 0% |
| Carbs | 14g | 5% |
| Fiber | 0g | 1% |
| Sugars | 0g | 0% |
| Protein | 1g | 1% |
| Sodium | 0mg | 0% |
| Calcium | 2mg | 0% |
| Magnesium | 4mg | 1% |
| Potassium | 9mg | 0% |
| Iron | 0mg | 0% |
| Zinc | 0mg | 1% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 1µg | 0% |
| Vitamin E | 0mg | 0% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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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.
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
