{"id":7321,"date":"2014-04-30T15:40:06","date_gmt":"2014-04-30T20:40:06","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=7321"},"modified":"2023-11-17T13:12:52","modified_gmt":"2023-11-17T19:12:52","slug":"gfmix","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2014\/04\/30\/gfmix\/","title":{"rendered":"Gluten-Free All-Purpose Flour (Mixture #1 from Gluten-Free Artisan Bread in Five Minutes a Day)"},"content":{"rendered":"
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By keeping a supply of my two gluten-free flour mixtures in the house, you can make any of the recipes in Gluten-Free Artisan Bread in Five Minutes a Day<\/strong><\/em><\/a>. Flour Mixture #1, reprinted here from the book, is for a mostly white flour, though you can increase whole-grain if you swap brown rice flour<\/strong><\/a> (increase the liquids in the recipes by 2 tablespoons if you do this). It’s the only flour you need for some of my on-line recipes, and for the basic white loaf. If you’re sensitive to any of these ingredients, you’ll find substitutions in the book. I tested this gluten-free all-purpose flour mixture with Bob’s Red Mill products because they are available across the nation. If you use other brands you may find different results in the breads–especially in the amount of liquid they’ll absorb.<\/p>\n If you’re measuring by U.S. cup-measures (the first unit in each line), be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.<\/strong><\/p>\n Makes 4 1\/4 pounds (2 kilograms) of gluten-free all-purpose flour mixture<\/em><\/p>\n White Rice Flour<\/a>:\u00a0<\/strong>6 cups, or 36\u00a0ounces, or 1,020 grams<\/p>\n Sorghum\u00a0flour:<\/strong><\/a> 3 1\/4 cups, or 1 pound, or 455 grams<\/p>\n Tapioca Flour<\/a>\u00a0or Starch:<\/strong> 1 3\/4 cups, or 8 ounces, or 225 grams<\/p>\n Potato Starch<\/a>*:<\/strong> 1 1\/4 cups, or 8 ounces, or 225 grams<\/p>\n Xanthan Gum<\/a> or Ground Psyllium Husk<\/a>:<\/strong> 1\/4 cup, or 1.4 ounces, or 40 grams<\/p>\n *Don’t substitute potato flour<\/em><\/p>\n The ingredients must be very well mixed,\u00a0<\/strong>otherwise\u00a0the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are\u00a0completely<\/strong> blended.<\/p>\n