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. The fourth recipe is a pretty darn close approximation of our 3 to 1 combination, but without having to take the time to mix up the two flour combinations separately first. The fourth recipe is the one I use most frequently.
If you would prefer to buy the flour mix already mixed, you can purchase it from gfpreppers.com.
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
EGF All Purpose Flour Mix
5 c. Rice flour
3 1/3 c. Tapioca starch
3 c. Cornstarch
2/3 c. Potato starch
3 Tbs. Potato flour
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!
thanks for the clarification!
ReplyDeleteWhat's the difference between tapioca starch and tapioca flour?
ReplyDeleteTapioca starch and tapioca flour are the same thing. Potato starch and potato flour are different things. To me, this is one of the most irritating things about gluten free cooking!
DeleteWhat does "EGF Mix" stand for? So I can remember. Thanks.
ReplyDelete“Eating Gluten Free” It’s the name of the company we founded to sell our gluten free mixes.
DeleteP.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.
ReplyDeleteSharon - 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!
ReplyDeleteWhat type of rice flour are you using? White, brown, a combination of the two?
ReplyDeleteAre usually use long grain white rice flour, just because it tends to store better long-term. I’ve heard people say they really like working with brown rice flour, and honestly the mix should work fine whether you use white, brown, or a combination of the two. Let me know if you find a combination you really like!
ReplyDeleteHow long will your flour blends keep in the cabinet?
ReplyDelete