Cookbook:Wheat-Free Baking Mix
| Wheat-Free Baking Mix | |
|---|---|
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Gluten-Free
This wheat-free baking mix is a mixture of several other flours that, along with the addition of xanthan gum or guar gum, approximates wheat flour.
Ingredients
[edit | edit source]- 1 part (28.5%) by weight white rice flour
- 1 part (28.5%) by weight brown rice flour
- 1 part (28.5%) by weight tapioca starch
- ½ part (14%) by weight amaranth flour
- 2–4% by weight xanthan gum (optional)
Procedure
[edit | edit source]- Combine all ingredients. Mix until very thoroughly blended.
- Use the blend as a substitute for wheat flour, using the same weight of the blend as of the wheat flour; for example, if a recipe calls for 100 g wheat flour, use 100 g of this blend.
Notes, tips and variations
[edit | edit source]- Cakes, cookies, and other tender baked goods will need less xanthan gum. Breads and chewier doughs will need more xanthan gum.