We use to do a lot of baking, but in my current state, not so much. We also noticed that baking for others was making me really sick. So, we now try to make things as corn free as possible, even if I can’t take part. Here’s a flour blend that I’ve been making. We use it for muffins, pancakes, and brownies. I have also tried it with cookies, but that’s a different story.
1 Cup Brown Rice Flour (we use organic)
2/3 Cup Potato Starch
1/3 Cup Tapioca Flour (Tapioca Starch)
1 teaspoon Baking Soda
1 teaspoon Cream of Tartar
That’s it! Mix it all up, and store it in an air-tight container for when you need it. Lately I’ve been making large batches at a time. Just adjust the amounts for what you need. As a disclaimer, I must remind you that corn free gluten free baking is so not the same as the “regular” stuff. Happy baking!
I wanted to share a little more information about making an AP flour. Blending your flours is important when you’re gluten free. Have you ever purchased something that’s GF and it’s very dense? Too dense? That’s usually because the right weight of flours wasn’t chosen, or there was only one flour (usually brown rice).
The above AP flour got us through a lot of fun times. We learned shortly after this was published just how allergic to everything I really am. These days, I can’t use anything listed above for myself, and you may have heard, we opened a bakery. We use corn free flours in the bakery from Authentic Foods. My current favorites for blending are Sorghum, Millet, Arrowroot, and Oat. We’ve had to greatly reduce the amount of rice used in our goods because the cooking fumes are crippling.