Gluten Free Flour Mix

A simple way to obtain gluten free flour is to use Bob’s Red Mill Gluten-Free All-Purpose Flour, which is sold in bulk at the Missoula Community Food Coop.

We like to use guidelines from 1,000 Gluten Free Recipes to make a sorghum blend. We buy the tapioca and potato starch in bulk from the Coop and packages of the sorghum flour. Everything is cheaper in bulk! We then store the mix in jars.

Ingredients:
One package of Bob’s Sorghum Flour (4.5 cups) or 35%
4.5 cups potato starch or 35%
3 cups tapioca flour or 30%

Mix well!

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About Rabi

I have gluten sensitivity (different than an allergy, or Celiac Disease) and lactose intolerance. I am constantly learning new cooking techniques and love to cook and bake. My goal is to combine sustainable, ethically grown and raised food into recipes that are visually appealing, healthy and repeatable by visitors to the blog. Thanks for reading!

15 thoughts on “Gluten Free Flour Mix

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    • With a little binding, perhaps. It will need something to imitate gluten in order to replace conventional wheat flour. The typical binders used in gluten-free cooking are xanthan gum and guar gum. However, some things such as pancakes, do not need any binder. Their moisture content can be controlled, thereby impacting the amount of spread and rise on the pan.

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