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Flour blend in a freezer bag, sitting in front of the bowl it was mixed in

Multipurpose Gluten Free Flour Blend

A good multipurpose gluten free flour blend for cakes, cookies, pancakes, biscuits, and other quickbreads.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 liter
Course: Baking, Building Blocks
Ingredients Method

Ingredients
  

  • 250 ml rice flour 175g (finely ground)
  • 250 ml potato starch 200g
  • 200 ml sorghum flour 110g
  • 100 ml oat flour 43g
  • 100 ml millet flour 62g
  • 100 ml tapioca starch 53g

Method
 

  1. There's not much in the way of directions required here, really.
  2. Combine all the ingredients together into a suitable sized container to hold everything, and mix them together well.
  3. I probably should have started in the bag, to easily shake and mix. A canister is also great, if you have one free. But, the bowl made weighing ingredients as I added them easier than working into a freezer bag.
  4. The total combined weight here came out to 640g.
    This blend does NOT include any binding ingredients like xanthan gum or psyllium husk, so you will want to add those as required per recipe. This approach works out better for versatility.