Gluten Free Flour

Chef Gluten Free Flour

I used to list a gluten free mixture, that consisted of Corn, Brown Rice, and Tapioca Flour. I quit using this mixture because one day
I sat down and started looking at the cost for multiple gluten free flours, xathan and/or guar gum and decided it did not need to cost
me a fortune every time I made something gluten free to eat. I continued experimenting because I not only wanted something economical
to make, but something that tasted great too. I rarely use xathan or guar gum in my recipes anymore, and they turn out great.

I use Brown Rice Flour and Tapioca Starch in the majority of my recipes. I prefer Brown Rice flour to White Rice flour, because it is less
gritty in my opinion.

I cannot give you an exact ratio, but my logic is something like this: If a recipe calls for 2 cups of wheat flour, I generally use
1 1/2 Cups Brown Rice Flour and 1/4 Cup Tapioca Starch. I have to adjust this according to the recipe I am converting, but that
is the general premise.

I also cook with inexpensive Corn Starch. If a recipe calls for Wheat flour to thicken the sauce or gravy, I use Corn Starch instead.

2 Tablespoons of Wheat Flour is equal to 1 Tablespoon of Corn Starch.

I hope you enjoy our monthly recipes, and the recipes in our new cookbook. If you need help converting a recipe, feel free to email me
anytime, and I will be glad to help.

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09/17/07 01:45 PM
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