Low-Allergy Gluten-Free Flour Substitute Recipe
[Photograph: Vicky Wasik]
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
Read more: 3 Gluten-Free Flour Blends You Can Use in Any Recipe
- Yield:Makes 15 1/2 cups (2000 grams)
- Active time: 5 minutes
- Total time:5 minutes
Ingredients
- 500 grams tapioca starch
- 500 grams glutinous rice flour (sweet rice flour)
- 400 grams arrowroot
- 300 grams sorghum flour
- 100 grams potato flour
Directions
-
1.
Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.
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