You can buy gluten free flour or gluten baking mixes in the store, but there is often a lot of unnecessary and unhealthy ingredients in it. To know what is pressures in a gluten free flour, you can make the flour blend self.
You can make two gluten free flour blend- one with xanthan gum and one without. Xanthan gum is a thickening agent which is often used as a substitute for gluten. It makes the bread lighter, less dry and crumbly.
A gluten free flour blend without xanthan gum I use as an ordinary wheat flour, for example, in gluten-free crepes, and a flour blend with xanthan gum I use in dough with yeast, sponge cakes, Scotch pancakes, shortbread cookies and other recipes.
- 665 g rice flour
- 220 g potato starch
- 110 g millet or tapioca flour
- 2.5 tsp xanthan gum