Aunt Jayne’s Mixes

Gluten Free All Purpose Flour Mix

INGREDIENTS

 1 cup rice flour

1 cup tapioca flour

1 cup cornstarch

3 teaspoons potato flour (not potato starch)

DIRECTIONS

Mix thoroughly, and use as you would any all purpose flour.

Gluten Free Self – Rising Flour Mix

INGREDIENTS

2 tbs. Potato flour

1 cup – less 2 tbs. Rice flour

½ tsp baking soda

½ tsp cream of tartar

1 tsp guar gum

DIRECTIONS

Mix together well.

Make several batches and keep in an airtight container until needed.

Gluten Free Bean Flour Mix

INGREDIENTS

1 part bean flour

1 part tapioca flour

1 part cornstarch

DIRECTIONS

Mix well and store in a sealed container in a cool, dry, place.

This can be used in most recipes as a one for one substitute for all purpose wheat flour.

Gluten Free Biscuit Mix

INGREDIENTS

 2 2/3 cups GF flour

7 Tbs Crisco

2 1/2 Tbs GF baking powder

2/3 cup tapioca flour

1 tsp sugar

2 tsp guar gum

½ tsp salt

DIRECTIONS

Cut Crisco into fine pieces.

Add remaining ingredients and mix well.

Gluten Free Muffin Mix

INGREDIENTS

½ cup bean flour

½ cup sorghum flour

2 cups cornstarch

2 cups tapioca flour

2 ½ tsp gluten free baking powder

2 tsp salt

1 tbs egg replacer

2/3 cup sugar

DIRECTIONS

Mix all of the ingredients well and store in an air tight container in a cool dry place.

To make muffins:

Combine 1 cup of muffin mix with 2 eggs 2tbs oil ½ cup buttermilk ½ tsp gluten free vanilla extract 1/8 cup raisins, nuts, chopped dates or fresh blueberries (do not over mix)

Spoon into greased muffin tins or use muffin papers if desired.

Bake at 350°F for 15-20 minutes.

Gluten Free Basic Cookie Mix

INGREDIENTS

8 cups GF all purpose flour mix

4 cups white sugar

½ tbs salt

1 ½ tsp baking soda

1 lb vegetable shortening

DIRECTIONS

In a very large mixing bowl, mix together all of the dry ingredients until well blended.

Cut in the shortening until the mixture is crumbly.

Store in an air-tight container for 3-4 months. (Freeze in a zip lock bag for longer storage)

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