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gluten-free all-purpose flour blend

December 6, 2012

25% brown rice flour
20% white rice flour

15% whole grain and pulse flour blend
like
buckwheat (my personal favorite!)
oat
corn (corn flour is finer than grits and sometimes called masa harina)
with a little (optional)
chickpea
crushed almond or other nut meal
teff
soybean
water chestnut flour
acorn flour
or whatever you have around
(the trick is a variety – a pinch of each keeps it from tasting too heavy.)

40% starch blend
potato
corn
tapioca

with a teaspoon or two of xanthan gum and powdered coconut

for light baked goods like fluffy cakes, decrease whole grains and increase the others.

for healthier baked goods, cut down on the starch and bump up the whole grain flour. replace the white rice flour with sorghum, millet, quinoa, or other grain flours.

of course, any flours or starches are fair game. experiment!

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