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.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Olive Branch Body Care Rejuvenate, Lift & Contour Night Cream
Our silky, ultra-rich night cream formulated with 43 high performing potent but gentle botanicals for extra-strength hydration, rejuvenation, brightening, plumping and re-firming of facial and neck contours.