Wendy Warks Gluten Free Flour Mix Recipes
WENDY WARK'S GLUTEN FREE FLOUR MIX
I found this online and read about it in Living Healthy with Celiac Disease by Wendy Wark (AnAffect, 1998). It can be made with all white rice or a combination of both. I have also had good results substituting 1/4 cup of rice flour for sorghum or millet flour. This is a great gf all purpose mix to have on hand. It works like wheat flour in most recipes. In yeast bread recipes you may need to add more xanthan gum.
Provided by 3RiversCook
Categories Free Of...
Time 5m
Yield 17 1/4 cup serving, 20 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and if using brown rice flour be sure to refrigerate.
- It should last 3-6 months depending on the freshness of your flours.
- If you choose to freeze it can last up to a year.
Nutrition Facts : Calories 101.8, Fat 0.5, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 22.3, Fiber 0.9, Sugar 0.2, Protein 1.6
GLUTEN-FREE FLOUR MIX
I make this recipe in two-quart batches and store them in airtight jars. My son and I both have celiac disease and love that we can use this mix to still enjoy traditional dishes. -Bernice Fenskie, Wexford, Pennsylvania
Provided by Taste of Home
Time 5m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 29 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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