When I was first diagnosed with celiac,my biggest concern was where I could find gluten free flour and products in general. In Greece,unfortunately they lack of gluten free products.. You have to go to your pharmacist and order maximum 30 lb of gluten free products from specific companies like Shär. For 30 lb of GF products you pay $400! But,not all the products were available..!
So, when I came here I found my paradise! I found everything I wanted! But still,some products and especially flour,which is the most important is expensive.A Gluten Free flour cost approximately $7 for less than a pound! It’s really expensive!! So,I’ve made a research and I found out that you can make your own GF flour mix for cookies and cakes. It makes 18½ cups of flour!
You’ll need only 3 ingredients:
All purpose Flour Mix
- ½5½ cups tapioca starch
- 81/3 cups potato starch
- 4½ cups minus 1 tbsp sweet rice flour(glutinous rice flour)
Combine all the ingredients until the mixture is one color.
Store it in an air light container.Sweet rice flour you can find at local Asian markets. This mix is used as an all purpose flour substitute in many recipes for cookies,cakes and bar cookies. But, REMEMBER that you ALWAYS have to weigh your flour. If a recipe calls for a cup of all-purpose wheat flour, sometimes you’ll use less than a cup,sometimes more! Weighing is crucial!
What you’ll need:
Combine all ingredients until the mixture is one color.
This flour mix is a good Whole-wheat flour and is used in a lot of bread recipes.
Quick Bread Mix:
- 4½ cups minus 1 tbsp Whole-Grain Mix(see above)
- 2½ cups minus 1 tbs White Flour Mix(see above)
- 1 cup plus 3 tbsp packed brown sugar
- 1 cup granulated sugar
- 3 tbsp baking powder
- 4½ tsp. baking soda
- 1½ tsp salt
Combine all ingredients until they’re one color.
Divide the mixture into three batches. Store the batches in air light,heavy duty bags or plastic containers..You can store the Quick Bread Mix at room temperature for about a month. For longer storage you can freeze it for up to three months.