Gluten Free Baking for Dummies.
I've found I like this mixture far better with a bit more sweet rice flour included, especially as I eliminate xathan gum from my recipes.
Soft,white, and tender. Just the qualities you want in your #GlutenFree cake flour
Just be certain to use potato starch, not potato flour for the mixture.Potato flour is the entire potato ground and dried. Potato starch is solely the starch-light and smooth. If you substitute flour for starch, nothing will work. You will get a gummy, dense mess instead.
Save the potato flour for making smooth soups or quick mashed potatoes instead.
Add the tapioca flour. For this flour the words are interchangeable, just for confusion.
Tapioca flour is the same thing as tapioca starch.
Lastly to provide a bit of structure, I blend in sweet rice flour (aka glutinous rice flour) a high starch flour that sticks things together nicely. If you have ever eaten sushi, this is the rice that they use to create those pretty bites.
Using this starch mixture lightens the baked goods to a texture similar to white pastry wheat flour.
It is not impossible to use solely this for all your baked goods but the crumbly, tender qualities of typical baked goods will be harder to achieve.
So use a bit of the whole grain flour mix as well even if you love white, white baked goods.
Author: Dr. Jean M. Layton
Preparation Time: 10 minutes
Yield: about 2 pounds
Enter a short description of the recipe within 200 characters.
- 667 grams of tapioca flour
- 667 grams of potato starch
- 334 grams sweet rice flour
- Stir together till one color.