If you are new to gluten free baking this can be overwhelming and confusing. When I first went gluten free, I kept buying premixes and not liking them. I personally do not like the mixtures with the bean flours. They tend to make very dense bakery goods and give a very odd taste. It took me two years to figure out what I liked and didn't like. Remember though if you are going to make your own mixture, use the superfine ground flours. If you don't, your mix will taste gritty.
Hope this helps.
Gluten Free All Purpose (AP) Flour Blend no gum:
- 140 g (~1 cup) Fine White Rice Flour
- 140 g (~1 cup) Fine Brown Rice Flour
- 70 g (~1/2 cup) Potato Flour (NOT starch)
- 27 g (~1/4 cup ) Tapioca Starch
I usually use a 1lb bag of the White and a 1lb bag of the Brown Rice Flour then mix in the ~ 2 cups of Potato flour and the ~1 cup of the Tapioca Starch. I put all into a large ziplock bag and mix it really well and then store it in my refrigerator.
- 1 cup GF AP Flour Blend (see recipe above)
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
- 1/4 tsp Xanthan Gum
- 1/4 tsp Salt
- 2 TBSP Sugar
- 1 egg (or egg substitute)
- 1 1/4 cup Milk (any type)
Optional: You can make this a buttermilk pancake by substituting the milk for buttermilk. You can also add fruit such as chopped apples or blueberries
Mix the dry ingredients EXCEPT Xanthan Gum together
Beat the egg and milk together until frothy
Add the dry ingredients and mix (don't over mix, frothing helps to add air to the batter)
Now sprinkle the Xanthan Gum on top and mix about 10 strokes (this is your "gluten" and you don't want to overmix)
Heat a pan or skillet and spray with oil
Make the pancakes large or dollar size, these will not get all the air bubbles that gluten pancakes do so make sure to watch the bottom of them.
Thank you for stopping by and remember, enjoy life.
It's the one you have,