At last! A versatile recipe for all your gluten-free baking needs. I use it for pancakes, waffles, crepes, cakes, cookies, scones, biscuits, and quick breads. When choosing which flour combination to use, consider that sorghum will give you the lightest result in baking. Millet and amaranth will give you a heavier result. For cakes and cookies, I recommend using sorghum. For breads, scones, and biscuits, millet or amaranth are good choices.
Elizabeth’s Gluten-free Flour Blend
|Ingredients||4 cups mix||8 cups mix|
|Organic brown rice flour||1 ½ cups||3 cups|
|Organic white rice flour||1 ¼ cups||2 ½ cups|
|Organic sorghum, buckwheat, millet or amaranth*||½ cup||1 cup|
|Organic potato starch flour||½ cup||1 cup|
|Organic tapioca flour||¼ cup||½ cup|
|Xanthan gum||2 teaspoons||1 tablespoon|
Mix all ingredients together and place in air-tight container.
(This recipe and more gluten-free/allergy-free recipes are available in Elizabeth Kaplan’s cookbook, Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes.)
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.