I wanted to develop an inexpensive and easy flour recipe to deliciously swap wheat for the growing gluten free population. After a few attempts here’s my best concoction.
Use as you would regular flour in cakes, pies, breads, muffins and even as a thickener for sauces. Replace it cup for cup. Even double the batch because you may need more 🙂 There are many good gluten free bread recipes on the net. Simply find one you prefer and use this flour, cup for cup, as the replacement. Your tummy and taste buds will thank you. Nudge nudge–move over, Bob 🙂
5 cups white (or brown or mixture of both) rice flour
3 cups tapioca flour
1 cup arrowroot powder
1 1/2 cups potato starch
2 tablespoons xanthan gum
1 tablespoon salt
In a large bowl, whisk together all of the ingredients. Store in an airtight container at room temperature for up to 1 year.
Note: Yeast breads & doughs will not rise as high due to the need for high glutens, but it still tastes great & makes super sandwiches & pizza!
Gluten Free Cranberry Pecan White Chocolate Chunk Cookies
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 1/2 cups Gluten Free or all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sweetened dried cranberries
1/2 cup chopped pecans
1 teaspoon freshly grated orange peel (dried if you are layering in a jar)
1 (12-ounce) package white chocolate chunks or baking chips, reserve 1/2 cup
Heat oven to 350° Line cookie sheets with parchment paper. Set aside.
Combine butter, brown sugar, sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in cranberries, oats, pecans, orange peel and remaining baking chips.Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 12-14 minutes or until light brown. Remove parchment paper with cookies onto cooling rack. Cool completely.