We are not really sharing a recipe for something edible at this time, but it is indeed a helpful one. For all of those who constantly struggle trying to live a gluten-free life, we know that one of the most confusing things that can happen is to find a good substitute for standard gluten-packed flour. This substitution is quite complicated because every flour has its own characteristics and they cannot be interchanged with one another so easily. Well, this recipe is for the gluten-free mix of flour we like to use for our recipes and I hope you’ll find it as useful as we do.
Instructions
- Sift all the ingredients into a bowl and whisk them thoroughly to properly combine them.
Substitutions and Tips
- Fine rice flour can be found in any good asian store.
- The cornstarch can be substituted with ½ cup (65g) tapioca starch + ½ cup (65g) potato starch.
- Buckwheat flour can be substituted with millet, quinoa or teff flour.
Yield, Times and Info
Makes: 640g - 1lb 6oz - 4½ cup
Preparation Time: 5m
Storage Times: Store the flour into a bag and keep it in a cool dry place. The mix will have roughly the shelf life of the flours from which it was made.
Preparation Time: 5m
Storage Times: Store the flour into a bag and keep it in a cool dry place. The mix will have roughly the shelf life of the flours from which it was made.
Nutritional Info
Serving Size: 100g Calories: 364kcal Carbohydrate: 80g Fiber: 4g Fat: 2g Saturated Fat: 0.4g Unsaturated Fat: 1.6g Protein: 6.1g Sodium: 7mg Water: 11g
