Gluten Free All Purpose Flour Mix
1 cup brown rice flour
1 cup tapioca flour
1 cup non-GMO cornstarch
3 teaspoons potato flour (not potato starch)
Mix thoroughly, and use as you would any all purpose flour.
Gluten Free Self – Rising Flour Mix
2 tbs. Potato flour
1 cup – less 2 tbs. brown rice flour
½ tsp baking soda
½ tsp cream of tartar
1 tsp guar gum
Mix together well.
Make several batches and keep in an airtight container until needed.
Gluten Free Bean Flour Mix
1 part bean flour
1 part tapioca flour
1 part non-GMO cornstarch
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
2 2/3 cups GF flour
7 Tbs Crisco or butter
2 1/2 Tbs GF baking powder
2/3 cup tapioca flour
1 tsp sugar
2 tsp guar gum
½ tsp sea salt
Cut Crisco into fine pieces.
Add remaining ingredients and mix well.
Gluten Free Muffin Mix
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
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
8 cups GF all purpose flour mix
4 cups coconut palm sugar
½ tbs sea salt
1 ½ tsp baking soda
1 lb vegetable shortening or butter
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)