1 Cup Flour Blend

1 Cup Flour Blend

By Shelly: simpleallergyfreeandglutenless.blogspot.com

Allergy Info: Gluten Free, Yeast Free, Egg Free, Soy Free, Corn Free, Tree Nut Free, Peanut Free

These are the flours and measurements I generally use when replacing a cup of flour in a regular recipe. I usually try to make a small batch when trying a new recipe, cutting a recipe in half when possible. The ground flaxseed eliminates the need for any gums and the baking soda and cream of tartar make up for the leavening differences between gluten free flours and wheat flour. Additional leavening may be necessary if you are replacing eggs or adding in nuts, seeds, chocolate chips, etc.

1 Cup For Sweet Breads, Cakes, & Cookies

This includes leavening to use as a substitute when replacing cup for cup in mainstream recipes. My recipes already have the leavening calculations included in the recipes.

60 grams Authentic Foods SuperFine White Rice Flour
25 grams arrowroot starch (can substitute potato starch)
35 grams Authentic Foods SuperFine Brown Rice Flour
 20 grams sorghum flour (can substitute Teff, Millet, or more Brown Rice)
1 TBSP ground flaxseed
1/8 tsp baking soda
1/4 tsp cream of tartar

1 Cup for Biscuits & Soda Breads

This includes leavening to use as a substitute when replacing cup for cup in mainstream recipes. My recipes already have the leavening calculations included in the recipes.

60 grams Authentic Foods SuperFine White Rice Flour
25 grams potato starch
35 grams Authentic Foods SuperFine Brown Rice Flour
 20 grams sorghum or millet
1 TBSP ground flaxseed
1/8 tsp baking soda
1/4 tsp cream of tartar

1 Cup for Pizza Dough or Yeast Breads

This includes leavening to use as a substitute when replacing cup for cup in mainstream recipes. My recipes already have the leavening calculations included in the recipes. My recipes do not include anything made with yeast due to my sensitivities, so I have not recently tried these with yeast breads. The additional flaxseed and the use of tapioca will help to add more elasticity to the dough.

60 grams white rice
60 grams brown rice
20 grams tapioca starch
2 TBSP ground flaxseed
1/8 tsp baking soda
1/4 tsp cream of tartar