Ok, originally this was posted on some Utah based Gluten Free site but I can’t find it anywhere. I have just seen different versions of this blend. This is the one I have used and liked so far. A big reason I love so much is that you can pick up almost all the materials (not brown rice flour) at the Asian market for cheap, relative to other gluten free things;).
3 cups white rice flour
3 cups brown rice flour
2 cups potato starch (not flour)
1 cup tapioca starch
I get the white rice flour for 99 cents a pound, potato starch, and tapioca starch for $1.49 a pound (I think) all at the R&N Market at Cedar and Herndon but any local Asian market where you are at should the best prices. Then I got the Bob’s Red Mill Rice Flour Brown, 48-Ounce (Pack of 4) for $21.68 (which is a lot of brown rice flour).
I mixed it together and leave it in a bin!
Is this something that can be substituted cup-for-cup for wheat flour in recipes?
This blend really seems to be better than other ones. It must taste a lot better than having just rice flour.
Christina, yes and no. I wouldn’t do it all the time for straight baking. But if it is for pancakes I add zanthum gum too for rise. But for breading and adding it to things like fritters, I use it as a straight replacement.
The first time I had to find xanthan gum it was a job and a half, nice to see this calls for easy to find ingredients. Should be very reasonably priced in comparison to others and prepackaged.
I didn’t realize you could do this. My mother in law was just diagnosed with celiac disease and I’m always looking for recipes to help her out.
That’s nice that you make it yourself. It’s nice too that you shared it.
Love it! Will save to try at home! We’re trying to slowly go gluten free.