Gluten Free Mix

It seems everyday there are more and more people participating in some aspect of the glutenfree phenomenon. In the early days of my gluten free experience, there were only a few sources to help. One of early leaders was Bette Hagman, the author of the Gluten Free Gourmet Series. The first book was entitled The Gluten Free Gourmet followed by the Gluten Free Gourmet Bakes Bread and several others.

I feel one of the keys to making good gluten free bread is using the best possible mix. The one I found that does the best for most of my baking chores is entitled Wheat like Flour Mix:

Mix together
5 cups brown rice flour
4 cups white rice flour
1 cup corn flour
1 cup arrowroot
1 cup tapioca flour (or tapioca starch)
1 cup potato starch
1/3 cup corn bran
5 1/3 cups milk powde (may be soy or Vance' Dairy free powder is a good product and can purchased on line or in most health food stores)
1/3 cup sugar or sugar substitute
4 tablespoons xanthan gum
4 tablespoons egg replacer-Do not need to measure generously as would in making cakes or bread.
4 teaspoons salt

Mix well and store in large container with a tight lid. This mix can usually be substituted cup for cup instead wheat flour. If you have the time or inclination, doing your own mix is the least expensive way to go. One more tip, Use a whisk and then shake the container to mix the flours well. An electric mix also does a good of blending the flours. Let me know how this works for you .Bob’s Red Mill is the originator of this mixture and their products can be purchased from their website http://www.bobsredmill.com/ or find them in many supermarkets and health food stores.