DIY Gluten-Free Flour Mix
The Dairy-Free & Gluten-Free Kitchen: 150 Delicious Dishes for Every Meal, Every Day by Denise Jardine ($19.99, Ten Speed Press, 2012)
- 1 1⁄4 cups brown or white rice flour
- 3⁄4 cup potato starch (not potato flour)
- 1⁄2 cup tapioca flour or arrowroot flour
- 1⁄2 cup sorghum flour or garbanzo bean flour
- Combine rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly combined.
- Transfer flour mixture to an airtight container and refrigerate until ready to use. This gluten-free flour mix will keep for 4 months in the refrigerator.
(1/4 cup; made with brown rice, tapioca, and sorghum flours): 202 Calories, 3 g Protein, 0 mg Cholesterol, 44 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 2 g Fiber, 1 g Total fat (0 g sat), 4 mg Sodium, H Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Magnesium, Phosphorus
Denise Jardine
Denise Jardine is a certified nutrition educator, and the Regional Healthy Eating Program Coordinator for Whole Foods Market, Northern California. Denise lives in the San Francisco Bay Area with her husband Robert.
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