When I first started cooking wheat free, I just bought gluten free flour from the supermarket and off I went. However, the results of my baking weren't great and the "aftertaste" was unpleasant - a bit of a baking powder or baking soda type aftertaste.
I have tried a few different blends, including one by Quirky Cooking (http://quirkycooking.blogspot.com.au/2010/12/gluten-free-gingerbread-men.html)
But my favourite is this:-
It is:
250g rice flour (I grind my own, using brown rice)
250g Tapioca flour (or Arrowroot)
250g cornflour
2 tsp potato flour
1.5 tsp xanthum gum
This is for plain flour. For self raising flour, just add 1teaspoon of baking powder per 130g of plain flour mix.
I get great results from this gluten free flour mix. :)
No comments:
Post a Comment