Thursday, 10 May 2012

Rice Gluten Free Flour Blend

This gluten free flour blend is wonderful for cakes, light and fluffy.  Following this flour blend recipe will be my gluten free cake/cup cake recipe which I have been making for a few years now.
  It does seem like a bit of a hassle to blend gluten free flour but well worth the effort.  I find it is good to make small amounts and keep the stock fresh so buy often, unless making large amount of gluten free products of course.  The various flours can be brought on line or found in organic wholefood stores.  Beware of weevils in some organic grain products, if the product looks like it has thin spider webs through it when lifting the scoop it has weevils, sesame seeds are susceptible to these critters too.

Rice Flour Blend

2 parts very fine brown rice flour (this rice flour has to be very fine and not gritty very important)
2/3 part potato starch (not flour)
1/3 part tapioca starch also known as tapioca flour

So for a small batch

2 cups very fine brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

Spoon the flour individually into a the cup size, level off with a knife or spoon, separately sieve the flours onto a plate then transfer into a plastic container with a lid.  I do this encase there is a weevil problem in one of the flour, it is gutting to have to throw out products especially if stuck in the middle of no where.  Once the sieved flour is in the container shake to blend the flours together.  Store in a cool, dry, dark place.

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