Mix these combinations together and store in airtight containers.
Gluten-free mix:
1 1/2 cups (7.5 oz) rice flour
1/2 cup (2.5 oz) potato flour
1/4 cup (1.25 oz) tapioca flour
Potato-flour mix:
1 1/4 (6.25 oz) cups rice flour
1 cup (5 oz) tapioca flour
3/4 cup (3.75 oz) potato flour
Featherlight rice flour mix:
1 cup (5 oz) rice flour
1 cup (5 oz) cornstarch or arrowroot
1 cup (5 oz) tapioca flour
1 Tbsp potato flour
Light bean-flour mix:
1 cup garfava (5 oz) flour
1 cup (5 oz) tapioca flour
1 cup (5 oz) cornstarch or arrowroot
Four-flour bean mix:
2/3 cup (3.4 oz) garfava flour
1/3 cup (1.65 oz) sorghum flour
1 cup (5 oz) tapioca flour
1 cup (5 oz) cornstarch or arrowroot
Note: Although Hagman claims a difference, I find that tapioca flour = tapioca starch; potato flour = potato starch.
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Hi Carol, which mix do you recommend to make a bread that is close as possible to wheat-based?
ReplyDeletetapioca starch is the same thing as tapioca flour... Potato is, however, very different from potato flour. This is due to the nature of the plant from which the flour/starch is milled. Look at corn for example, corn starch and corn flour are very different and behave much differently in baking. Same with potato.
ReplyDelete@David: I use a four-flour bean mix recipe to make bread. The bean and sorghum add some colour, flavour and nutrition (mostly protein) which can be lacking in some of the other mixes.