All Purpose Gluten Free Flour Mix Recipe

This is the first post that I wrote for this blog and it was time for an update. I’ve added the weights of the flours and changed a few of the alternative ingredients to reflect the flours I use now. Even six years later, this flour mix is still my first choice when I’m converting a recipe to gluten-free status. ~Mary Frances 3/20/13

My homemade gluten free all-purpose flour mix is the gluten free item for which I most often reach. After almost ten years of cooking gluten free, I am amazed at how well this mix works in so many different recipes.

When I make gluten free biscuits with this mix, they taste like biscuits. When I make gluten free pancakes, they taste like pancakes. I’ve even made onion rings with this! I know I’m a geek, but this really is exciting!

When I first started cooking gluten free foods, I bought a basic gluten free cookbook and rushed home to bake some goodies for my husband. I eagerly flipped to the section on flour blends and was incredibly disappointed to find that I did not have any of the ingredients on hand, and had no idea where to buy them.

You’ve probably had the same experience!

Eventually I developed my own gluten free flour mixthat uses gluten free flours that are relatively inexpensive and widely available in grocery stores. That’s the recipe that you’ll find below. Many of the baking recipes on the blog (and in my cooking classes) utilize this gluten free flour mix.

Gluten Free Cooking School’s Gluten Free All Purpose Flour Mix

210 g (approx. 1.5 cups) brown rice flour
195 g (approx. 1.5 cups) corn starch or tapioca flour
110 g (approx. 1 cup) sorghum flour or garfava flour
55 g (approx. 1/2 cup) masa harina

I’ve added links to the recipe so that you can see what options are available and purchase the ingredients online if you cannot find them locally.

The brands that I use are Bob’s Red Mill brown rice flour, sorghum flour, garfava flour; Argo cornstarch; Maseca masa harina, and Bob’s Red Mill or EnerG tapioca starch.

Tips for Measuring Gluten Free Flour

This recipe has been on the blog for years, and it was originally given as a volumetric ratio of 3:3:2:1. That is, I would use 3 cups brown rice flour, 3 cups corn starch, 2 cups sorghum flour and 1 cup masa harina. Or if I wanted a small batch of flour, then I would grab a 1/4 cup measure and use 3/4 cup each of brown rice flour and corn starch, 1/2 cup sorghum flour, and 1/4 c. masa harina.

While you’re still welcome to follow that ratio, I have since begun measuring by weight instead of volume. Weight measurments are much more accurate for flours, and if I measure by weight and you measure by weight, then we’re much more likely to get the same results with my recipes. That’s a good thing!

The only disadvantage to weighing this flour mix is that the weights are not easy to remember. Make life easy on yourself and jot down the weights on a piece of paper and tape it to the inside of a drawer or cabinet in the part of the kitchen where you do your baking.

Instructions for Mixing and Storing Gluten Free Flour Mixes

Combine all the flours in a large bowl and mix thoroughly. If you’re new to mixing flours, the goal here is to not see any clumps or streaks of indiviual flours. By the time you’re done it should be one homogeneous bowl of flour. Transfer the flour to a canister or other air-tight storage container and you’re done!

Since I use this mix so often, I usually make up a very large batch and store it in a large canister so that it’s ready whenever I decide to bake. I do keep my flour canister on the counter, but I go through it pretty quickly. If you don’t bake often, then you may have better luck storing the flour in a freezer bag in the freezer, so that the flours do not become rancid.


Comments

  1. @trevor: I’m glad the article was helpful. All of the flours that you mentioned are gluten free and should be okay for your diet.

  2. @Mary Frances:

    Thank you so much. I love this site; I have so much to learn. Obviously, being new to all of this, I need both assistance and support, because it’s tough to have so many restrictions, but I can deal with it creatively, with these suggestions. The buttermilk substitution and all-purpose flour, to name two. I found a recipe for cornbread I just have to try. I can use soy margarine and agave nectar on it and I’m sure it will be fantastic. It’s on page 17 on this e-book:

    C:\Documents and Settings\HP_Owner\My Documents\Gluten-Free Baking Classics – Google Book Search.mht

  3. Does anyone here know a good sour dough recipe that can be made with this wonderful all purpose flour mix? I was at my naturopath yesterday and she said for me to not only go gf, but to go yeast free, as well. She mentioned sour d’oh bread as an alternative, along with corn wraps (tortillas) It’s frustrating to no end to have any diet restrictions, especially restrictions that are an integral part of everyday life. *sigh*

  4. @Stephanie

    I checked out the recipe for making Socca, and I can have all that’s in it, so I’m going to try it this weekend. Small things make me so happy. hehehe I’ve never heard of that “bread” before, and I was married to an Italian. :)

  5. @Diana
    sour dough is a yeast bread.
    If your naturopath did not know this, maybe you have the wrong ND.

  6. @trevor

    My ND is not a cook/chef. Sour dough gets its “wild yeast” from the air, not by processed yeast that is commonly found in the grocery store. She said wild yeast is okay, since we breathe the air that yeast is gathered from.

    @anyone

    Is it only from wheat flour that the “wild yeast” can be gathered or would Mary Frances’ brown rice all-purpose flour mix have that ability as well?

  7. I have numerous diet restrictions, and I am finding that there is less frustration if I stop looking for substitutes for the “old food”, and change my outlook a little, and experiment. Bread is good, and it’s a comfort food, but I don’t think it has to be a staple.

  8. I have so many food restrictions (gluten, anything to do with cattle or pork, sugar, yeast, coffee, black tea and many more.) , there are few things I CAN eat. Finding something close to the “old food” is a comfort in itself.

  9. @Diana
    Try kerfer instead for raising your bread mix. Yeast is yeast (although there are many strains) and if you have an intolerance to yeast then any sub won’t help IMHO. My own philosophy is that mind and soul need to mesh. If you are seeking guidance then often it is self serving to speak to an “authority” such as a Naturopath Doctor. Personally I don’t eat animal flesh and that works for me despite the fact that humans have evolved as omnivores. Feeling good about what you eat is very satisfying. I say do what makes you feel good about yourself. To hec with the rest.

  10. I am trying to make my own Brown rice tortillas. I looked at the ingredients on the ones u buy and ithas brown rice, tapicoaflour. sunflower oil, rice bran,vegetable gum(xantham,cellulose).sea salt.. Can anyone turn this into a recipe for me?? I would appreciate it. I am one of those cooks who needs strick quidelines to follow or my food flops.

  11. I need to know where to go to get GF flours that don’t cost an arm and a leg for just a small bag. I tried making bread with white soy flour and white rice flour, corn flour and corn starch and some Xanthum gum and it did not raise much and it tasted strong, not like real bread. What can I do to get the taste of glutened bread and cookies etc.

  12. Rita if you find some let me know. Im still experimenting with the expensive stuff trying to get a good brown rice tortillas to come out right..

  13. @Alice & Rita,

    I go to a bulk food store here as well a couple of weeks ago, I went to a grain mill and bought 10kg bags of flours. It’s a lot to store, but you might be able to save some money on the flours you use most often.

  14. Diana,
    Thanks for your response, I hope to find a place like you..

  15. Diana, which grain mill and would they ship if i asked them for the same quantity? I live in a small city for a health food store selection. I would have to find a bigger store around here.
    I do need to find someone who has made some good baked products that tastes “normal” with the flours so I can get recipes and follow the directions with those same flours.

  16. @Rita,

    Unfortunately, I can’t tell you which grain mill, unless you live near Toronto, Ontario, Candada. Do you ever get to a big city? If you do, it might do you well to investigate on-line, places to go for bulk foods and make a day-trip, if possible. I learned of Grain Process in Toronto, from a friend of mine who is caeliac. He and his wife had already done investigations of where to go to get the supplies they need. There are more caeliacs than you can shake a stick at. Do you know any whom you can ask? I’m not, however. I have an illness that my naturopath has severely restricted my diet to aide in treatment. I now investigate everything, to the point of obsession. I like food… plain and simple. :) I’m sorry I can’t be of more help.

  17. @alice: I have a brown rice tortilla recipe
    here on the site if you’d like to try that.

  18. @Diana: Elana’s Pantry has a yeast free bread recipe. It just substitutes baking powder/baking soda for the yeast.

  19. @Mary Frances,

    Thanks so much. Do you happen to have the website address for it? It would be so much appreciated.

  20. Nevermind, I found it. :) The recipes look wonderful. I am also further restricted by the Acid Alkaline Diet, among other things, and this site looks like I can substitute out the things I can’t have, to suit my diet requirements.

  21. I really don’t like rice flour and would like a recipe for pie crust from scratch. Does anyone have a good recipe?
    Thank-you

  22. @Kathleen,

    I have been told to stay away from yeast, too and my mom told me that she made me Soda Bread when I was younger. I found a good gluten free soda bread recipe, so, if you want it, I will post it.

    :)

  23. Yes, Please, Diana, I would love the recipe for Soda Bread. My daughter stays away from yeast 2.

  24. @Alice,

    I can’t remember where on the net I got this. I used the tapioca flour instead of the sweet rice, but I used the brown rice flour. I hope it’s okay with you. It tasted really good.

    You will need a baking tray, lightly dusted with brown rice flour

    Ingredients
    310 g/11oz brown rice flour
    140 g/5 oz sweet rice flour (or tapioca flour)
    1½ tsp bicarbonate of soda + ½ tsp cream of tartar + ½ tsp salt
    1 heaped tsp xanthan gum
    1 egg lightly beaten (try flax gel made from 1 TBSP flax seeds and 1 cup boiling water?)
    300-350ml/10-12fl oz rice milk (or make nut milk using ½ cup nuts and 2 cups water blended in a processor. Yield is over 400 ml – use up to 350 ml of it here

    Method
    1. Preheat the oven to 230C/450F/Gas 8 and put your oven shelf up high.
    2. Sift all the dry ingredients together into a large bowl. Mix well by lifting the dry ingredients up into your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore more lightness to your finished bread. Lightly whisk the egg and rice (or nut) milk together.
    3. Make a well in the centre of the dry ingredients and pour in most of the egg and milk at once. Using one hand, with your fingers stiff and outstretched (like a claw!), stir in a full circular movement from the centre to the outside of the bowl in ever-increasing circles, adding a little more egg and milk mixture if necessary. The dough should be softish, not too wet and sticky.
    4. The trick with soda bread is not to over-mix the dough. Mix it as quickly and as gently as possible, thus keeping it light and airy. When the dough all comes together, roll lightly in the bowl for a few seconds – just enough to tidy it up. Pat the dough into a round, pressing it to about 5cm/2in in height.
    5. Place the dough on a baking tray dusted lightly with brown rice flour. With a sharp knife cut a deep cross in it to mark out 4 large pieces, letting the cuts go over the sides of the bread.
    6. Bake in the oven at 230C/450F/Gas 8 for five minutes, then reduce the temperature to 180C/350F/Gas 4 for a further 45 minutes or until cooked. If in doubt, tap the bottom of the bread. If it is cooked, it will sound hollow. If the top doesn’t brown, put the loaf under the grill to brown it (keep an eye on it). Remove from the oven and transfer the loaf from the baking tray onto a wire rack to cool.
    7. Serve freshly baked, cut into the four thick pieces. Spread with coconut oil/butter, if desired.

    Variations
    Cranberry soda bread: Perhaps you could add some home dried cranberries and maybe some sweetener to make a fruit loaf, or shape into buns?

    Soda bread with herbs: Follow the master recipe, adding 1-2 tablespoons freshly chopped herbs (rosemary, sage, thyme, chives, parsley or lemon balm) to the dry ingredients.

    Soda bread with cumin: Follow the master recipe, adding 1-2 tablespoons freshly roasted cumin seeds to the flour.

    Seedy bread: If you like caraway seeds, this variation is a must and is delicious served for afternoon tea. Follow the master recipe, adding one tablespoon sugar (how much sweetener?) and 2-3 teaspoons caraway seeds to the dry ingredients.

    Diana

  25. Is their something I can substitute soy flour for? Daughter won’t touch soy,

  26. @Alice,

    Sorghum flour is a good soy flour substitute. :)

    Diana

  27. What is kerfer?I am having problems finding it when I google.

  28. Sorry, spelling is “kefir”
    search: kefir, bread

  29. Hi there

    I have great success proofing yeast using honey. The ratio is:
    1 tablespoon of honey
    4 tablespoons warm water and
    1 packet of active dry yeast (which equals on/about 2 tsp).

    I thought of using agave. Haven’t tried it yet – I’m sure it’s fine. I’ve never used stevia for this purpose (I don’t tolerate it). The key is to use only lukewarm water – otherwise it kills the yeast. When I make my bread – this is my first step. So, it has a chance to proof for about 5-10 minutes or so while I am measuring both wet and dry ingredients. Hope this helps.

  30. Hi, I promised a friend that I would make (or attempt to make) him a gluten-free pizza this weekend. Can I simply substitute the “Gluten-Free All-Purpose Flour” for regular flour in my recipe? Should I add xanthum gum or any other ingredient? If so, how much?

    Here is my simple pizza dough recipe from my bread machine that I make all the time and everyone enjoys:
    1 cup water
    3 cups flour (to which I would substitute the gluten-free flour recipe from above)
    3 tablespoons sugar
    1.5 teaspoons salt
    1.5 tablespoons evaporated milk (checked and its gluten-free)
    1.5 tablespoons margarine or butter
    2.25 teaspoons yeast

    Thank you so much for any advice you can give me. I commend you and all the people who have posted to this site. It is so informative and a pleasure to read. There’s a real sense of community here. I will certainly recommend this site to my friend and his wife, if they haven’t already found it!

  31. @Joanne: That should work well, but you will need to add some xanthan gum so that the crust doesn’t crumble. I posted a pizza crust recipe last week, so you can look at that to get a feel for how much xanthan gum that you should add.

  32. Hi Mary Frances, Thank you for all your help. I found your pizza crust recipe after I made the post; sorry. In case anyone is interested on the outcome of my gluten-free pizza crust, here it is. My friend claimed it was delicious and wanted the recipe. He said the crust had nice bread-like, thick texture and he likes Silician pizzas. Since I wasn’t able to get a hold of xantham gum, I added an additional cup of your all-purpose gluten-free flour to my recipe because the dough had looked too soft. Here is the final outcome.

    I used my bread machine in the dough setting to mix, knead, and rise the dough. The cycle in my machine takes 1 hour and 40 minutes. I ended up with a cycle of 1 hour and 80 minutes because after 40 minutes, the dough looked too soft and I added more flour and wanted to make sure that it was well mixed, so I started the cycle over again. Here is what the gluten-free pizza crust recipe ended up as:

    1 cup water
    4 cups gluten-free flour (made from 3 parts white rice flour, 3 parts corn starch, 2 parts soy flour and 1 part fine corn meal–I couldn’t find corn flour…)
    3 Tablespoons sugar
    1.5 teaspoons salt
    1.5 Tablespoons dry milk
    1.5 Tablespoons margarine (or you can use butter)
    1 Tablespoon powdered yeast

    For my regular pizza dough, I usually knead the dough a little after the bread machine cycle ends and let the dough rise in a bowl covered with a wet dish cloth (or put it back in the bread machine bucket) and let it sit for about 30 minutes. Last night because I was pressed for time and the dough cycle went longer than usual, I didn’t let it rise for another 30 minutes, but just kneaded and rolled it out. To keep the dough from sticking to my board, I used the left over gluten-free flour to flour the board and the dough. From the above recipe, I made two pizza crusts.

    I topped the pizzas with my tomato sauce and one pizza with just cheese and the other with cheese and eggplant (I prepared the eggplant ahead of time by spreading the slices with fat-free mayo and dipping them in crushed corn flake cereal mixed with a little parsley flakes, minced onion, and garlic powder). Then I sprayed the eggplant with canola oil and baked them at 350 degree for about 35 minutes, turning over half way. Regular mayo and no oil spray works better but I was trying to cut down on the fat and cholesterol).

    I put the pizzas in the cold oven and then set the temperature to 375 degrees. I found that not preheating the oven gives dough another chance to rise (regular dough anyway). When the oven reaches 375, the pizzas are usually within 5 minutes of being ready.

    Thank you again for all your help. I pointed my friend to your web site for recipes and the “Finally, Really Good Sandwich Bread,” which looks delicious.

  33. Joanne, I see that most everyone uses bread machines with the recipes, pizza dough. Can you do this same recipe without changing it if you don’t have a bread machine?

  34. I’m new here. Been GF for about 4 years, wouldn’t go back. Re: substitute for whole wheat–make up a batch of flour in the amount you need, using 3 parts brown rice flour, 1 part potato starch, 1/2 part each (red) teff, amaranth, almond(flours), and stabilized rice bran. The almond and teff flours and rice bran give that “whole wheat” color and texture. The amaranth I use interchangeably with millet flour, in everything, to lighten the mix and add nutritional value.

    Side note: flours made primarily of white rice, potato starch, tapioca or arrowroot flours are nutritionally worthless. And yes…bean flours are icky. My husband usually goes along with the diet, but he drew the line at bean flours.

  35. Does anyone know if Amaranth flour known by any other name? I can’t find it where I live.

  36. Can this flour mix be used like regular flour to fry chicken and make gravy? Some gluten-free mixes I have purchased and tried make very tough crust and gravy that stays thick as mud!! I need to be able incorporate my gluten-free requirements into some of the country type cooking that my husband loves.

  37. @Tracie: Yes, use this flour just like plain wheat flour for breading chicken. For gravy, I generally just use brown rice flour by itself. We made Sawmill gravy last weekend and the brown rice flour worked just fine. (3 Tbsp brown rice flour, 3 Tbsp butter, 1 pint half & half, black pepper and salt to taste)

  38. Peggy Pickett says:

    Hi Mary Frances: I made a traditional roast beef dinner last night with Yorkshire pudding and brown gravy. I used your all-purpose flour mix as I would have used wheat flour and it turned out beautifully. I had made your mix up once before, only I used corn flour instead of Masa Harina. Oops. Not a good decision. My daughter said everything I made with it tasted like dog biscuits! But the correct mix :) worked great. The Yorkshire pudding, which I make in one large pan like a souffle, although many people make it in muffin tins like popovers, rose beautifully and had a lovely, tender texture. I did make sure my measurements were scant as I find the rice flours tend to take a little more moisture. We had a feast! thanks!

  39. Peggy Pickett says:

    Hi again: about rice flours- White rice flour is made from white rice. White rice is brown rice with the bran removed (it is the outer bran that makes brown rice brown). White rice flour is smoother than brown rice flour because it does not have the milled rice bran in it. I do not feel it rubbed between my fingers, but my palate sure knows the difference. I use brown rice flour as my preference for the extra nutrition, but if the ‘sandy’ texture gets in my way, I use white rice flour instead.
    Have also used coconut flour in my cookie flour mix. Delicious.

  40. Hi,
    Just found this web-site while looking for instructions on how to use a GF French Bread Mix I bought today. No instructions on the bag and I need to use this for Thanksgiving (Mom-in-law is newly diagnosed). The ingredients are:
    White Rice Flour, tapioca flour, soybean oil, sugar, whole egg solids, egg replacer (corn flour, dextrose, salt, soy oil, egg yolk, lecithin), xanthan gum, salt,egg white solid, modified cornstrarch, lecithin.
    No brand name, no nothing.
    Can anyone help?

  41. My name is Jackie: I am gluten intolance and it is hard to get myself to cook a decent meal because of this intolance that I have. I want to thank U for the different reciples that I can follow so I can make bread that is gluten-free. I have a bread machine and I bought a pre made brown rice bread machine from a box and the dough went all doughy. I didn’t like it. It feels like I want to enjoy myself and start eating properly. Thanks so much for the different reciples. Keep me posted at all times for new reciples

  42. @Esther: Unless someone recognized the ingredients, you’re probably going to have to find a gluten free french bread recipe online and do some math to figure out how much yeast, oil, and water to add. (It looks like those are about the only missing ingredients). Gluten Free Sox Fan and Gluten a Go Go both have recipes on their blogs. I’d also recommend adding the water gradually to make sure your dough doesn’t get too loose to shape properly, and beating the dough with a mixer for several minutes to get the xanthan gum to develop properly. Good Luck!

  43. rfaulkner06 says:

    I have been using your flour mix and it is great that I don’t feel left out eating something baked that is sweet. Now I need to know how to convert the flour mixture to resemble Bisquick Mix? I want to do a recipe that uses this Mix. Also, I just ordered a bread machine for Christmas that has a GF setting. I will soon be able to eat a sandwhich….Merry Christmas to all!

  44. rfaulkner06 says:

    I have a recipe for a hazelnut pumpkin cake and i want to know how to substitute the Gluten free flour mix for bisquick mix. I want to make the cake soon, so anyone who has a recipe contact me at rfaulkner06@bellsouth.net or here, but I need it reallllly soon. Also, i want a recipe for a sugar cookie that you can use cookie cutters with that are not as hard as a brick and are tasty. I got my bread machine so after all the hussle and bustle of Christmas I will start using your recipes in it. I can hardly wait…Rita

  45. @rfaulkner06: Ginger Lemon Girl (blog) has a recipe for a Bisquick type mix that should point you in the right direction.

  46. I own a small baking company. We have been slowly adding gluten free baked goods to our production. Right now we offer gluten free cup cakes, sugar cookies, double chocolate peanut butter cookies, vanilla sticks (which are a meringue cookie), macaroons, & peanut butter brownies. I am going to try the bread recipes on this site to see if we can start adding bread to our repetoire.

    Why is gluten free bread so expensive? This I don’t understand! The ingredients are NOT expensive. I know the xanthan gum is pricey but heck, you only use a little. I hate to say this but I think gluten free commercial bakers are gouging the public.

    We are sucessfully making gluten free pie crusts. We do charge $1.50 extra gluten free pies. The ONLY reason why we do this is because it IS more complicated to make. With regular dough you mix flour, fat, salt, and water and get pie crust. For the gluten free version you have to measure out three flours and then jump through a few extra hoops to get a pretty pie.

    Here are some tips to follow:
    1. Take any pie crust you used before becoming gluten free. Mix the flour and shortening in a food processer using the same amount of shortening the recipe calls for. To that add one egg yolk. While the processor is still running you will want to drizzle in just enough cold water to get the dough to form a ball. For most pie crusts you want to work the dough as little as possible to keep gluten strands from forming and toughening the dough. No worries here of that happening! The egg yolk is going to add color and some tenderness to the finished crust.
    2. Add about 1 tablespoon of sugar per 2 cups of flour mix.
    3. Brush the top of the dough with an egg wash then sprinkle with sugar to give some color to an otherwise pure white dough (we use tapioca and white rice flour with potato starch).
    4. Roll the dough out between two pieces of parchment paper.
    5. Chill the dough a little to make it easier to handle. Not too much, though, or the dough will crack as you try to work with it. You want it just cold enough to peel away from the parchment without sticking but not so cold that it becomes a hardened disk.
    6. Forget about crimping- just use a fork around the edge. If you must crimp you will need to constantly dip your fingers into your flour mix to keep the dough from becoming a sticky mess. It CAN be done but it is tedious.
    7. From this point forward bake the pie and test for doneness just like for any other pie. For apple pies use your cake tester to see if the apples are tender. For other fruits you want to make sure the pie is bubbling well before taking out of the oven. Bubbling tells you that the thickeners have had a chance to set up.
    8. To thicken fruit pies use tapioca flour instead of flour. You already knew that, right?

    For a delicious cream pie make a cornstarch pudding. Pour it over sliced bananas and voila: Banana Cream Pie. Just ice with Sweetened Whipped Cream. For Coconut Custard make a custard using cornstarch as the thickener. For Chocolate Cream Pie use cocoa in your cornstarch pudding.

    I buy my potato starch, tapioca flour, and rice flour at an Asian grocery store. It beats paying exorbitant prices for Bob’s Red Mill products, a lot of which are not organic anyway. I find the rice flour to be nice and silky…ie not gritty like some rice flours out there.

    I hope this helps all of you pie lovers.

    Lori

    PS. Do NOT use the gluten free pie dough recipe out there that calls for cream cheese. It’s a big sticky MESS! If you remove the cream cheese from the mix that recipe is actually a good one. Don’t try to use Egg Replacer for the egg yolk. I’d probably leave the egg out in that case and then maybe add a tablespoon or two of cream cheese for tenderness. Use some yellow food coloring to give some color or perhaps some tumeric.

  47. Lori,
    Thank you so much on the info for the gluton-free pie crust and where to get the flours inexpensively,I have a new very small bakery and have been asked to do non-gluton without much success so far,but I am going to give your pie crust a try………
    thanks
    Terry

  48. @ Lori,

    From Canada, I thank you too. I was going to ask if anyone had a gluten free pie crust recipe. Do you think that Mary Frances’ flour mixture would work or what ratio of the tapioca flour and rice flour would you suggest. Like many here, I’m new to the gluten free world, so as much guidance you can give will be appreciated immensely.

    Diana

  49. Diana – From what I’ve read, kefir contains yeast, which is how it can make things rise. It sounds like an interesting ingredient, but if wild yeast is supposed to be ok, that’s certainly simpler. I don’t think there would be a problem getting wild yeast to grow in other types of flours as long as they’re starches. But if you have trouble, add sugar or something with sugar in it.

  50. Has anyone tried making Irish Soda Bread with a gluten free flour combo and xanthan gum?

    I’ve had some really good Irish Soda Breads that slice just like regular loaf breads and taste really good. They are leavened with baking soda. I guess they are classified as Quick Breads. I’m thinking that they would work really well as sandwich bread.

    If anyone tries/has tried this please let me know. I think it could be an awesome alternative to yeast breads which never seem to work the same way twice in a row (at least for me).

Trackbacks