Alex named this Aki's Blend because she challenged him to come up with a flour blend without xanthan gum, guar gum, dairy, or soy. It's our low-allergen blend for people with multiple food sensitivities. It doesn't exclude all allergens, but it is as close as we could get to a gluten-free flour blend that just about anyone can use. The texture of baked goods made with it tends to be firmer and slightly chewier than what you get from What IiF Flour and Batch 3.
Reprinted with permission from Gluten-Free Flour Power
- 500 grams tapioca starch
- 500 grams glutinous rice flour (sweet rice flour)
- 400 grams arrowroot
- 300 grams sorghum flour
- 100 grams potato flour
Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.
A good quality digital gram scale is recommended for this recipe.