This is my latest mix that I created thanks to some research and some experimentation. You can find my first GF baking mix here – it is a bean flour mix and the more I used it, the more I found the bean taste was bothering me in some of my recipes. In particular, I didn’t like it when used in pizza dough or when used in muffins.
This new mix is a one you can use in pretty much any recipe that calls for a gluten/wheat flour. I always add a little extra GF flour though. GF flours are so fine in comparison to wheat/gluten flours so you have to make up for the weight somewhere.
Gluten-Free Flour Mix (Bean-Free)
- 2 cups brown rice flour OR sorghum flour (a grain flour)
- 2 cups tapioca flour (a binding flour)
- 2/3 cup millet flour (a second grain flour)
- 3 tsp xanthun gum OR guar gum (a binder)
I store my mixes in an air-tight container on my counter or in a cupboard for approximately 2 weeks. I usually use it all up within that time period. I would move it to the freezer if you were going to go any longer.
I used this mix in my pizza dough recipe – recipe coming very soon. I think it was our best dough ever. It didn’t crumble, it didn’t taste odd, it just tasted like yummy pizza! We were happy, happy, happy pizza eaters.
I’ve also tried this in a brownie recipe I am working on. I just pulled it out of the oven so I’ll let you know as soon as it’s cool enough to taste!
Please do let me know if you try my mixes. I would love to hear all about your She Let Them Eat Cake inspired adventures. Good and bad.