GF flour mix.
Initially when you start of on a GFCF diet, you just want to lay your hands on flour that meets the criteria. I was extremely happy when I found one such brand Orgran, in a Spencer’s outlet. Later, when I tried the first GF flour mix and the first cake came out well, I wanted to share my joy with the readers.I had a slice myself everyday savouring the sweetness of gf flour mix victory, hahah.... Initially, one starts out with small trial batches of cookies, cakes….with a GF flour, but if you are thinking GFCF long term, then it is better to make your own flour mix for the following reasons.I still yearn for the day I bake a cake for Ramam with the frosting,the works............Back to the point
Firstly, it is more economical.
Secondly, when you go in for a mix the various attribute of the different flours; make up for the deficiencies of single flour, in terms of taste, nutritive value, gumminess or the binding abilities. For instance, when you use only rice flour to bake, the end product is hard/ gritty. Sorghum flour alone is bland.
The third factor is availability.
The good news is somebody has already done the home work for you and there is the Bette Hagman’s GF flour mix.
2 cups rice flour
2/3 cups potato starch flour
1/3 cup tapioca flour
for a larger batch of 9 cups use
6 cups rice flour
2 cups potato starch flour
1 cup tapioca flour
As potato starch flour was a problem, I have substituted it with arrow root starch, in the same proportion. In India arrow root starch is used for purposes such as thickener for soups, more so in the hotels. From what I have read, generally corn and potato starch are interchangeable. I tried out apple cake with this GF flour mix. It came out fine, but the structure called for more attention and maybe a biding agent as unflavored gelatin may help.
Secondly, when you go in for a mix the various attribute of the different flours; make up for the deficiencies of single flour, in terms of taste, nutritive value, gumminess or the binding abilities. For instance, when you use only rice flour to bake, the end product is hard/ gritty. Sorghum flour alone is bland.
The third factor is availability.
The good news is somebody has already done the home work for you and there is the Bette Hagman’s GF flour mix.
2 cups rice flour
2/3 cups potato starch flour
1/3 cup tapioca flour
for a larger batch of 9 cups use
6 cups rice flour
2 cups potato starch flour
1 cup tapioca flour
As potato starch flour was a problem, I have substituted it with arrow root starch, in the same proportion. In India arrow root starch is used for purposes such as thickener for soups, more so in the hotels. From what I have read, generally corn and potato starch are interchangeable. I tried out apple cake with this GF flour mix. It came out fine, but the structure called for more attention and maybe a biding agent as unflavored gelatin may help.
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