Gluten-Free, Soy-Free Baking Mix
Use this baking mix in recipes in place of flour, salt, and baking powder or baking soda. If you're allergic to corn, use more potato-starch flour or millet flour instead. For a simple flour substitute, omit the baking powder, baking soda, cream of tartar, and salt and use cup for cup.
INGREDIENTS | YIELDS 6 cups
- 2 cups superfine rice flour
- 1½ cups white sorghum flour
- 1 cup millet flour
- 1 cup potato-starch flour
- ½ cup coconut flour
- ½ cup tapioca flour
- 2½ teaspoons xanthan gum
- 3 teaspoons gluten-free baking powder
- 2 teaspoons baking soda
- 3 teaspoons cream of tartar
- 1½ teaspoons salt
Combine all ingredients; mix very well with wire whisk to blend.
Store at room temperature in airtight container. Use as directed in recipes.
Nutrition information per cup
Calories: 789.70
Fat: 5.07 grams
Saturated Fat: 0.88 grams
Carbohydrates: 172.57 grams
Sodium: 1266.73 mg
Potato Flour Versus Potato Starch
Potato starch is also known as potato-starch flour. This is a very finely milled product used in baking. Potato flour can be very grainy, and it is dense, with a marked potato taste. Do not confuse the two, and be sure to read labels when you're in the health food store.
