As you’ve probably noticed, I’m obsessed with baking lately. Being gluten free has actually fueled my desire, since it presents more of a challenge than conventional baking – at least in the respect that standard rules don’t always seem to apply. I’ve been reading many books on the subject, and these two are the ones I’ve found to be most helpful for your average home baker:
- Gluten Free Baking Classics by Annalise G. Roberts
- Gluten Free Baking by Rebecca Reilly
Thankfully, both of these books use the same gluten-free flour mixture recipe, as do a few other allergy-friendly baking books, like Allergen-Free Baker’s Handbook by Cybelle Pascal. So, I’m going to continue basing most of my baking experiments off of that. Here it is, in all its glory.
Basic Gluten Free Flour Mix Recipe
- 2 parts brown rice flour
- 2/3 part potato starch (not potato flour! Must be starch)
- 1/3 part tapioca starch
- Stir all ingredients together until well mixed. Store in a sealed jar in a cool, dry place, or in the fridge.
- Sift before using to ensure proper texture and measurement.
How Much Xanthan Gum Do You Use?
A common question is how much xanthan gum you should use when baking with gluten-free flours. When adding xanthan gum to a baking recipe, the general rule is to add 1/2 teaspoon for every cup of gluten-free flour you’re using, though some recipes will alter this equation to yield different results. But for most cookies, cakes, and muffins, a 1/2 teaspoon should do you fine!