This gluten free flour mix really makes it through the taste test. Since we have relatives and friends with either celiac or gluten intolerance we are always looking for a better tasting gluten free “flour”. Made up a batch of the banana pancakes and instead of the garbanzo bean flour we like tried this blend. Tasty!
Here is a list of the flours needed to make Erika’s gluten free flour blend and the airtight storage jar that holds exactly one batch:
1 Bag (24 oz or 4.25 Cups) Brown Rice Flour
1 Bag (24 oz or 4.25 Cups) White Rice Four
1 Bag (24 oz or 4.25 Cups) Sweet Rice Flour
1 Bag (20 oz or 4.5 Cups) Tapioca Flour (aka Tapioca Starch)
2½ TBSP (0.8 oz) Xanthan Gum
(this is the gluten replacer – you can often get it cheaper at Vitacost – one bag will make 10 batches, so be sure to store remainder in an airtight container)
Erika’s flour recipe takes only 5 minutes to whip together and makes 18 cups of gluten free flour. SUBSTITUTIONS
If you are sensitive to the Tapioca Flour/Starch, you can replace it with Potato Starch (NOT Potato flour).
Check out how Erika easily blends these 5 ingredients into a great tasting gluten free flour!