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Gluten Free Baking Mixes
 

Gluten Free Baking Mixes

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A few recipes for making your own gluten free baking mixes. Some favorite gluten free products are also included

A few recipes for making your own gluten free baking mixes. Some favorite gluten free products are also included

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    Gluten Free Baking Mixes Gluten Free Baking Mixes Document Transcript

    • Gluten Free Baking Mixes
      www.BlueChipGroup.net
      www.GlutenFreeBulkFoods.com
      Some of K’Lea’s favorites:
      GF All Purpose Four Flour Bean Mix
      GF All Purpose Mix Featherlite Flour
      Gluten Free Panty Pie Crust Mix
      Gluten Free Bread crumbs
      Gluten Free Bread Crumbs
      Udi’s Gluten Free Bread at Whole Foods
      Gluten Free Cream Soups
      Gluten Free Store: Gluten Free Foods
      1596 N Hill Field Rd #B
      Layton UT 84041
      801-776-1330
      Gluten Free Flour Substitutions: To make your own flour blend, thoroughly combine all ingredients. Store this in a covered container in the refrigerator until used. You can double or triple these recipes to make as much as you need.
      All Purpose Flour Blend
      Use for all baking
      ½ cup rice flour
      ¼ cup tapioca starch/flour
      1/3 cup cornstarch or potato starch
      High Protein Flour Blend
      This blend works best in baked goods that require elasticity, such a wraps and pie crusts.
      1 ¼ cups bean flour
      1 cup arrowroot starch, cornstarch or potato starch
      1 cup tapioca starch/flour
      1 cup white or brown rice flour
      High Fiber Flour Blend
      This blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes such as sugar cookies, crepes, birthday cakes or cupcakes.
      1 cup brown rice flour
      ½ cup teff flour
      ½ cup millet flour
      2/3 cup tapioca starch/flour
      1/3 cup cornstarch or potato starch
      Self-Rising Flour Blend
      Use this blend for muffins, scones, cakes, cupcakes or any recipe that used baking powder for leavening.
      1 ½ cup white sorghum flour
      1 ¼ cup white rice flour
      ½ cup tapioca starch/flour
      2 tsp xanthan or guar gum
      4 tsp baking powder
      ½ tsp salt
      General Guidelines for using Xanthan Gum
      Xanthan gum is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.
      • Add ½ tsp xanthan gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads
      • Add 1 tsp per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.
      • If you purchased a flour blend, read the ingredient list carefully. Some blends contain salt and xanthan gum. If so, there is no need to add more.