In this recipe you learn how to make a gluten free blend that is perfect for 1 to 1 baking for most baking recipes. Gluten is the protein found in wheat, rye and barley. Celiac is a auto-immune disorder in the body that doesn't properly digest or recognize gluten. This can be dangerous as the body reacts to it with pain and inflammation. There is also gluten intolerance where the body doesn't function at its prime when gluten is ingested.
Since there is no gluten we need a blend of these flours and starches to give some what of the same effect. For this blend you will need white rice flour, potato starch, brown rice flour and tapioca flour. Lets learn a little more about each ingredient.
White Rice Flour is finely ground white flour that is high in carbohydrates and lighter is and easier to digest than wheat flour. The bran of the rice has been removed and the rice has been ground into a fine powder. To make at home grind any kind of white rice in a blender and shift. White rice flour is high in manganese it also contains selenium and copper and other minerals.
Potato Starch is made from starch within the potato. To make potato starch at home grate the potato cover the potatos warm water and stir for a couple of minutes and strain and allow the white starch to settle. Pour out the water and you will be left with the white starch. Dehydrate and store in an air tight container. Potatos make two types of flours, potato flour and potato starch. Potato starch has a bland taste and lighter texture than potato flour.
Brown Rice Flour is a whole grain with the hull removed but the bran still intact. This flour is more nutritionally dense than white rice flour making it more of a complex carbohydrate but is still easier to break down and digest than wheat flour. It contains vitamin B complex, manganese, phosphorus, selenium, iron, essential fatty acids and fiber to keep things moving.
Tapioca Flour is the crushed pulp from the cassava root that makes a fine white powder. It can be used to replace corn starch as 1 part tapioca can absorb 2 to 3 parts water. It has no flavor and can be great for binding and thickening.
Ingredients
1 1/2 cup White Rice Flour
1/2 cup Potato Starch
1/4 cup Brown Rice Flour
1/4 cup Tapioca Flour
Dump the white rice flour, potato starch, brown rice flour, tapioca flour into a bowl and blend together thoroughly. That's it! Store in an air-tight container in a cool place. The blend will roughly have the shelf life of the flours of which is was made. If a recipe calls for xanthan gum (thickening agent) you can simply use equal amounts of ground chia seeds in its place.
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Let us know in the comments if you tried this gluten free blend.
White Rice Flour is finely ground white flour that is high in carbohydrates and lighter is and easier to digest than wheat flour. The bran of the rice has been removed and the rice has been ground into a fine powder. To make at home grind any kind of white rice in a blender and shift. White rice flour is high in manganese it also contains selenium and copper and other minerals.
Potato Starch is made from starch within the potato. To make potato starch at home grate the potato cover the potatos warm water and stir for a couple of minutes and strain and allow the white starch to settle. Pour out the water and you will be left with the white starch. Dehydrate and store in an air tight container. Potatos make two types of flours, potato flour and potato starch. Potato starch has a bland taste and lighter texture than potato flour.
Brown Rice Flour is a whole grain with the hull removed but the bran still intact. This flour is more nutritionally dense than white rice flour making it more of a complex carbohydrate but is still easier to break down and digest than wheat flour. It contains vitamin B complex, manganese, phosphorus, selenium, iron, essential fatty acids and fiber to keep things moving.
Tapioca Flour is the crushed pulp from the cassava root that makes a fine white powder. It can be used to replace corn starch as 1 part tapioca can absorb 2 to 3 parts water. It has no flavor and can be great for binding and thickening.
Ingredients
1 1/2 cup White Rice Flour
1/2 cup Potato Starch
1/4 cup Brown Rice Flour
1/4 cup Tapioca Flour
Dump the white rice flour, potato starch, brown rice flour, tapioca flour into a bowl and blend together thoroughly. That's it! Store in an air-tight container in a cool place. The blend will roughly have the shelf life of the flours of which is was made. If a recipe calls for xanthan gum (thickening agent) you can simply use equal amounts of ground chia seeds in its place.
Thank you for joining us! Subscribe and receive exclusive part to our e-book Integrating Beauty With Wellness!
Let us know in the comments if you tried this gluten free blend.