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Flour Substitute, Gluten-Free (P, TNT)
Source: Self
Yield: 1 cup

1/4 cup bean flour
1/4 cup sesame seeds, coarsely ground
1/4 cup sweet rice flour
1/4 cup tapioca or cornstarch

Mix all ingredients together.

Poster's Notes:
The usual advice is no more than 1/3 soy (or other bean flour), and the remainder 1/2 and 1/2 of two other GF flours. My standard blend is actual slightly different as I use ground sesame seeds to have added calcium (sorry to be confusing).

And I cook by feel so I don't always sub straight across this mix for regular wheat flour. Sometimes it takes a little more, so times a little less. As weird as it sounds, GF baking really depends weather conditions, humidity, and a host of other conditions that don't affect wheat. Just baking a loaf of bread is a test of patience or perseverance.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A