Recette de mélange de farines sans gluten

Ingrédients

• 200 gr White Rice Flour ((1 1/3 cup))
• 200 gr Brown Rice Flour ((1 1/3 cup))
• 150 gr Tapioca Flour/Starch (( 1 1/4 cup))
• 150 gr Sweet Rice Flour (Glutinous” White Rice Flour) (( 1 1/4 cup))
• 1 1/2 tsp Xanthan Gum

Préparation

1. 1

   Simply mix all the flours together and store it in an airtight container (I like to use a mason jar) in a dry, cool and dark place. In the cupboards keeps well for about 7 weeks, in the fridge for up to 3 months and in the freezer for up to 6 months.

2. 2

   Use gram-by-gram (cup-to-cup) in place of all-purpose flour. However, this can be tricky since for some recipes gluten-free flours react differently.