This gluten-free flour blend for breads is much better than anything you can buy in a pre-mixed, off-the-shelve flour. This is not my recipe so please click the links to Kim's site for more recipes like this one.
Kim’s Gluten Free Bread Flour Blend
- Mixing Bowl
- Measuring Cups
- Kitchen Scale
- 285 g Potato starch
- 250 g Superfine white rice flour
- 75 g Tapioca starch/flour
- 75 g Whey protein isolate - Use pea protein or soy protein for dairy free
- 15 g Xanthan gum
- Put ingredients into a container with an tight lid and do the hokey pokey, or just shake it until well blended. Make sure you have plenty of air space in the bowl so that it actually mixes. Alternatively, you could mix this in a food processor or blender.
Makes 5 Cups