As you venture into the world of gluten free baking, it doesn’t take long to realize that behind every delicious creation is a reliable gluten free flour blend (and boy are there suddenly a lot to choose from). I have tried (what feels like) them all. Bob’s Redmill, Pamela’s, King Arthur, Trader Joe’s… others I can’t even recall because I’ve been exploring so long. The best I’ve found (to my personal taste) was the Trader Joe’s brand.
What I did NOT find wonderful was the price. $3.99 per pound? Ouch. You know, just like everything else with the little “GF” label. (Most sincerely, I hope you have a bunch of disposable income if you ever have to give up the glutens.)
I was convinced I could make something just as good (or better!) that was cheaper and didn’t require buying it once a week. Seriously, who wants to buy their flour 2 cups at a time?
And don’t say “Umm, why don’t you get more than 1 at a time, Whitney?” BECAUSE IT’S TOO DAMN EXPENSIVE!
Here’s the blend. Mix it all together (slowly) with a whisk (this is not a task for the stand mixer – trust me) and store in an airtight container. Use it just about cup for cup in regular ol’ glutenous recipes, with 1/2 – 1 tsp of xanthan gum per cup for a great result.
I used it in some corn bread and, let me tell you, it was the best blue corn bread I’ve ever had.* I’ll share the recipe next week!
- 4 Cups Superfine White Rice Flour
- 2 Cups Tapioca Starch
- 1 Cup Potato Starch
- 1/3 Cup Potato Flour
- 1/3 Cup Coconut Flour
*May or may not have to do with the fact that I hadn’t had corn bread in several years.