Whether you are avoiding gluten to manage celiac disease or gluten intolerance, you may find your first attempt (or first 20 attempts) at gluten free baking to be a challenge. Not only does gluten free baking often require unusual ingredients, it’s also much more complicated than baking with gluten-containing grains (wheat, rye, & barley).
As a starting point, for those who already have a collections of gluten-laden recipes they’d hate to throw away, try mixing up a batch of gluten free flour. This flour can be used in equal amounts as a substitute for wheat, rye, or barley flour in recipes. Here is the mixture we use at Green Mountain at Fox Run:
- 2 cups brown rice flour
- 2/3 cup cornstarch
- 1/3 cup tapioca starch
- 1 teaspoon xanthan gum
Sift all together and store in an air-tight container until ready to use. Happy baking!
What gluten free recipes do you make at home that are worth raving about?