Gluten Free Flour Blend

 

All Purpose  Gluten Free Flour Blend Gluten Free

3 cups of white rice flour Gluten Free

3 cups of brown rice flour or oat flour

2 cups of potato starch

1 cup of tapioca starch

1 1/2 tablespoons xanthum gum

Whisk together in a large bowl and store in an airtight container. Use in place of all purpose flour in recipes.

You can  sub and experiment with flours. The important part is keeping these ratios. You could use all brown rice in the place of white rice and oat, or use a 50:50 mix of sorghum and millet, or a white rice/brown rice mix, etc. As long as you keep the flour/starch/xanthum gum ratios the same, the possibilities are endless. 🙂

Gluten Free Fruit Bread Recipe

Pumpkin bread         Yields: 3 or 4 loaves

Enjoy wonderful blueberry, apple, banana, or pumpkin bread with your family!

Ingredients:

2 1/2 cups of blueberries (apple sauce, mashed bananas, pumpkin puree depending on what fruit bread you are making)

1/2 c. of oil

3 eggs

2 1/2 tsp of vanilla

1 c. of milk

2 1/2 tsp of baking soda

1 tsp of salt

1 1/2 c. white sugar

1 c brown sugar

3 1/2 c. gluten free flour blend (Find my blend here)

Instructions:

1.Combine your dry ingredients in one bowl and mix well.

2. Add your wet ingredients in another bowl and blend together.

3. Join your dry and wet ingredients together and mix till blended.

4. Fill your loaf pans 1/2 full with mixture.

5 Place filled loaf pans in preheated oven at 350 for 50 minutes. (Check with toothpick to see if loaf is done.)

Freezing Directions:

Let your loaves cool. Wrap with foil and place in gallon size freezer bags. Freeze for 2-3 months. Before use place in refrigerator  the night before needed.