Unlike cooking with wheat flour, gluten-free flours really don’t work individually in dishes. For recipes to taste more like the wheat flour version, a combination of multiple gluten-free flours needs to be used. We like to use this blend that Chuck puts together:
8 cups Brown Rice Flour
4 cups Potato Starch
2 cups Tapioca Flour
Blend these flours together really well. Make this ahead of time, so it is always ready to use. Keep in a tightly, covered container (like Tupperware). Use when a recipe calls for gluten-free flour–as a coating or when baking*. This can be doubled to have more on hand.
*Secrets for Gluten-Free Baking, Xanthan Gum and Guar Gum
The gluten in baked goods keeps them from being dry and crumbly. Because of that, gluten-free flours need something to help them have the elasticity and texture—the mouth feel—of things made with wheat. Xanthan Gum is often used when baking to help the flour be more like wheat—and not something so dry and hard it is inedible.
Xanthan Gum works best when multiple types of gluten-free flours are mixed together in a recipe.
Use this carefully because too much Xanthan Gum can make the food unappetizing or gummy. The amount to use ranges from 1/2 to 1 teaspoon for every cup of gluten-free flour in cakes, cookies, quick breads or muffins. Add 1 to 2 teaspoons for every cup of gluten-free flour in breads, pizza dough or cinnamon roll type pastries.
Often times, slightly adjusting the amount of Xanthan Gum will make all the difference in something baked that just isn’t coming out right.
Guar gum can be used instead of Xanthan Gum, in the same amount, but I like Xanthan Gum better. Just make sure either one you use is gluten-free.
I never use this in gluten-free flour used for baking, not in gluten-free flour used for breading or thickening.
