Jen’s Notes: I have had good success using this flour mix as an equal substitute in my regular recipes. If a recipe uses a lot of flour (2 or more cups) I usually add an extra egg or a bit more liquid as the gluten free flour mix absorbs more liquid than wheat flour. Always start with the shortest baking time, check your product and continue baking if necessary. When measuring out gluten free flour, spoon into measuring cup and level with a knife.
- 2 cups sorghum flour
- 2 cups potato starch
- ½ cup brown rice flour
- ½ cup coconut flour
- 1 tbsp. xanthan gum
Combine all ingredients really, really well.
This blend works very well in cookies, brownies, carrot cake, sweet loaves and moist muffins. It does not work well in sandwich breads, pastry or biscuits.
