Gluten-Free All-Purpose Flour Mix
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A homemade blend of eight gluten free flours and starches, sifted and whisked together. Makes about 8 1/2 cups to keep in the fridge or freezer for baking.
Ingredients
- 2 cups sorghum flour
- 2 cups brown rice flour
- 1 1/2 cups potato starch not potato flour
- 1/2 cup white rice flour
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1/2 cup amaranth flour
- 1/2 cup quinoa flour
Equipment
- mixing bowl
- whisk
- airtight jar
Directions
- Sift all eight flours and starches into a large mixing bowl.
- Whisk until well blended.
- Move to an airtight container and keep in the refrigerator or freezer.
Notes
Storage: refrigerator up to 3 months; freezer up to 6 months; cool, dark, dry pantry about 1 month.
Nutrition
Serving: 37g | Calories: 119kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.8g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 108mg | Fiber: 1.2g | Sugar: 0.2g | Vitamin A: 1.1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 34 servings; brown rice flour counted as dry brown rice, potato starch counted as red potatoes, white rice flour counted as dry long-grain white rice, sweet rice flour counted as dry long-grain white rice, quinoa flour counted as dry quinoa. Brands and portions vary, so use it only as an approximation.
