Thursday, November 02, 2006

Gluten-Free Cake Flour Mix

This is the flour mix I've been using lately. It's cheaper than a pre-made mix if you buy the ingredients in bulk. Substitute it cup-for-cup for regular flour in most cake and muffin recipes. No need to add additional guar gum or xanthan gum to the recipe you make, as it's included in the correct proportions.

Gluten-Free Cake Flour Mix

3 cups brown rice flour (fine ground)
1 cup potato starch (not potato flour)
1/2 cup tapioca flour
1 1/4 teaspoons guar gum

Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods. Store in airtight container or ziploc bag in refrigerator.


Lynn Barry said...

I will give this a try.I am especially excited because most of the mixes you buy have cornstarch.I usually mix a little of this and that (white rice, brown rice, tapioca, potato) in place of the wheat flour. Thanks.

~M said...

Do you have a recommendation for a tasty pancake flour mix? I'm wondering if there isn't one that's all white carbs but still tastes yummy to the untrained (non gf) palette. I wish Pamela's would get a reliable frustrating!

ByTheBay said...

M: I know, I'm as frustrated as you are about Pamela's! Are you looking for a packaged brand or a recipe to make at home? As far as packaged brands I like the one from Whole Foods' 365 Brand (good heksher) which I think has brown rice flour in it but isn't exactly high fiber. I add some almond meal and flaxseed to up the fiber & protein content a bit.

~M said...

Ideally, I'd like to make my own since I have so many flours already on hand: buckwheat, superfine brown rice, arrowroot, teff, coconut, almond meal, quinoa, potato starch, and tapioca. But I'll settle for WF much almond meal and flaxseed meal would you add per cup of packaged mix for pancakes? Maybe a teaspoon each?

And any suggestions for a breadlike substance to serve with lox? We're hosting brunch soon. Thanks for all of your help and shavua tov!

ByTheBay said...

M: We eat somewhat low carb and almost all whole grains in my household right now so I haven't made pancakes in a while. I think I was adding about 1/4 or even 1/3 cup of almond or hazelnut meal and 1 or 2 tablespoons of flax per recipe (I don't remember how many cups one recipe is and I don't have the mix in the cabinet). I liked how they turned out though I know the ones I've made from scratch are better.

Here is a recipe for fake Pamela's Pancake Mix:

For lox, would you want a bagel recipe? I don't have one but I've seen a lot on GF blogs so if you google I"m sure you can find a great one. Otherwise you could try my adaptation of Bette Hagman's sorghum bread recipe on my blog.