Cathi's Gluten Free Flour Mixes

Unfortunately, there is really no such thing as a single all-purpose gluten free flour mix. However, a couple of different mixes will do almost everything you need. Here are the ones I have succeeded with again and again.

Cathi's Fine White Flour Mix

I use this flour mix in any recipe that is 'finer' baking - cookies, cakes, biscuits. If you are converting a wheat flour recipe you can use it one to one, but add 1/2 tsp of guar or xanthum gum for every cup of flour.

You an also use it instead of some rice-based GF flour combinations. Just add up the amount of flours and starches, and use this mix instead. Be careful about using this to replace a GF flour mix that has high protein flours such as soy, quinoa or bean, as the results will not be the same. The Brown Flour Mix would be a better choice.

2 cups of white rice flour
2/3 cups of sweet rice flour
2/3 cup of potato starch (not flour)
1/3 cup of tapioca starch/flour

Cathi's Brown Flour Mix

This is a healthier flour that is perfect for muffins, pie crusts and quickbreads. To get fine brown rice flour, go to your local Asian grocery store. Regular will work, but the texture will be a little more grainy.

I generally use it whenever a whole-wheat flour is appropriate, or pie crusts.

1 1/4 cups of garfava flour
1 3/4 cup of fine brown rice flour
2 cups potato starch
2 cups arrowroot starch
1 cup tapioca starch/flour
1 cup sorghum or amaranth flour

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