By: Kim Macy, Pastry Chef
Below is the flour mix recipe that I use often in gluten free baking—simply replace 1 cup of All-Purpose Flour in your recipe by sifting the ingredients below together. The gluten free flours and starches tend to need sifting in order to make sure all ingredients blend well together and to avoid clumping. This is especially true when incorporating multiple dry ingredients, which is common in gluten-free baking. This recipe is from Miraval's newest book, Sweet & Savory Cooking, where my husband, Executive Chef Justin Macy, and I share our secrets for making delicious, healthy dishes. Pre-order Sweet & Savory Cooking now before it hits bookstores January 7, 2014 for more healthy cooking tips and one-of-a-kind recipes.
- 1 C. Sorghum Flour—A finely ground whole grain that is highly nutritious, gluten free, and has a neutral sweet flavor.
- ½ C. Brown Rice Flour—Flour milled from the whole rice kernel; it’s gluten free and high in fiber, vitamins, and minerals.
- 2 T. Potato Starch—Used as a thickener but also plays a role in gluten free baking mixes.
- 2 T. Tapioca Flour—A starchy, slightly sweet, white flour made from the cassava root, so it is totally grain-free.
- ¼ t. Xanthan Gum—A natural carbohydrate that is milled into a powder and used in gluten free cooking and baking to bind, thicken, and emulsify gluten free ingredients.
*Note: If you are using a pre-mixed all-purpose gluten free flour, it is recommended that you add ¼ t. xanthan gum per cup, unless you are using the “Cup for Cup” brand which has the xanthan gum mixed in already.