Monday, February 14, 2011

Flour Mixes

Okay. It has come to my attention that I have made it rather difficult to find the recipes that I posted for the flour mixes that we are constantly referring to. I'm not really sure how I came to do that. I'm sure that I didn't MEAN to do that. But, however that may be, I am going to remedy the problem right now. So sorry!

The first two mixes listed below were created by Bette Hagman, one of the pioneering writers of gluten free cookbooks. (She wrote the Gluten Free Gourmet cookbooks.) The third is the combination of flours that Kirsti and I use most often. We find that it replicates the taste and texture of "regular" flours better than any other combinations we've tried.


GF Mix

6 c. rice flour
2 c. potato STARCH*
1 c. tapioca starch


Featherlight Mix

1 c. rice flour
1 c. tapioca starch
1 c. cornstarch
1 Tbs. potato FLOUR*


EGF All Purpose Flour Mix

3 c. Featherlight mix
1 c. GF mix


I mix up large batches of flour mixes at one time and keep them in my cabinet.

*Potato flour is not the same as potato starch. Make sure you use the right one!

5 comments:

  1. What's the difference between tapioca starch and tapioca flour?

    ReplyDelete
  2. What does "EGF Mix" stand for? So I can remember. Thanks.

    ReplyDelete
  3. P.S. If you could add photos to your recipes, we could then pin them to Pinterest as an added convenience and easily refer to back to them. Just a thought.

    ReplyDelete
  4. Sharon - sorry for the late response. I've been a major slacker when it comes to checking comments! EGF stands for Eating Gluten Free, which is the name of our company. I will work on getting a flour pic added here . . . thanks for the suggestion!

    ReplyDelete