Wednesday, April 14, 2010

Flour Mix Update

I want to share again how I make my gluten free flour mix that I use for most of my general baking because I have developed a new system that is much cheaper and easier than buying flours at a health food store. These days I shop at ethnic markets.

On this journey of learning to eat gluten free in a culture that seems to think wheat is the only grain that exists we have learned that most other cultures in the world use a lot of other grains. We have always loved ethnic food. These days we eat a lot more of it and we have grown to love our local ethnic grocery stores.

For only about $1 a bag, I buy the flours for the flour mix at either the Wei Wei palace on Division Ave. near 44th St. or at Adong Asian Market also on Division near 36th st.

To make a batch of the flour mix, combine 3 16 oz bags of White Rice Flour


three 12 0z bags of Potato Starch

and 1/2 the bag of tapioca starch

stir the flours together well and store in an airtight container.

I usually mix up a double batch and it fills my BIG yellow tuperware container that I keep in the pantry and a smaller canister that I keep out on the counter.

I also buy sweet rice flour (glutinous, but don't worry, it contains no gluten) to use in cookies. Using 1/4 or maybe even less sweet rice flour of the total required flour amount for a cookie recipes makes them a little chewier. Don't use too much cause then it makes things very sticky.


We have also been shopping at the Indian market and expierimenting with Chic Pea flour. It makes the BEST batter for fried cauliflower by the way!

Hope this helps! Let me know what you bake and how it works for you!

4 comments:

Sara said...

How clever!

At the Chinese grocery store here you can pick our live tilapia that's swimming in a tank beneath the fish counter. It's pretty wild!

Mama K said...

thank you!

asif said...

beautiful flower is here
flowers

Anonymous said...

It says half a bag of the tapioca starch, how big is the bag?