Gluten free baking blend for quick breads and muffins.
Makes: 8 cups
This blend is great for quick breads and muffins when baking powder is called for in the recipe. You will need to add gum and salt to your recipe according to directions, as they are not in this mix. I keep this on hand in the freezer for when I need a gluten free muffin or pound cake or something….which is often. Different brands of flours and starches have different weights per cup, so check your specific brand for serving size and weight if you prefer to weigh your dry ingredients. Remember to spoon your flour into the measuring cup instead of scooping, don’t tap it down, either – level it and move on to the next one, making sure to clean your utensils between measures to avoid cross-contamination. Enjoy!
2 1/2 cups sweet white sorghum flour
2 1/2 cups white rice flour
1 cup amaranth flour
1 cup corn starch
1 cup tapioca flour/starch
1. Make Flour Blend: In a large mixing bowl or gallon sized zipper bag, combine all ingredients and whisk to combine or seal bag and shake well.
2. Use & Enjoy: Use in your favorite quick bread and muffin recipe. Enjoy!
