One of the things I miss the most since eliminating gluten from my diet (no wheat, barley or rye) is baked goods and bread made from regular flour. The commercially available gluten free flours worked fine for frying and thickening gravy but didn’t perform as a substitute in regular baked good recipes.
I used this to make Paula Deen’s Cream Biscuits. Success!!
Whisk all ingredients together VERY thoroughly in a very large bowl. Store in a tightly covered container. (It’s probably best to keep it in the fridge or freezer.)
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I’ve tried several pre-made blends from the store and they all PALE in comparison to this one! It is in no way cheap to make, but it was totally worth it. I even made PWs Mac & Cheese using it and quinoa pasta and NO one knew the difference. It was creamy and consistent, not chunky like so many others. Thank you!
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Special Dietary Needs
Prep: Cook:
Serves: 6 Level: Easy
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Serves: 4 Level: Easy
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Special Dietary Needs
Prep: Cook:
Serves: 4 Level: Easy
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erinjoyous on 4.7.2014
Roughly how much flour does this recipe make? 1 lb? More? Less? (“10 servings” doesn’t really help…) Trying to figure out if it would be cheaper to buy these ingredients in bulk & mix myself, or just buy a pre-mixed one. Pamela’s Artisan Blend is almost the same ingredient list & I’ve had great success w/ it.
audreystyle on 12.8.2009
I did add xanthan gum to the recipe, just not to the mix itself. I don’t like having it in the mix itself. This way you can add however much you need according to what you are making. So, I know I had enough in the recipe.
brecken on 11.21.2009
thanks for posting that!
but…. in a gluten free mix, doesn’t xanthan gum give it elasticity and help it rise?
so maybe it needed that extra xanthan gum that should have gone into the flour mix too?
I’m just wondering ….however, I am trying to find a simple but effective gluten-free flour mix to do Xmas baking with this year, without have to have a separate flour recipe for each different recipe!
audreystyle on 11.13.2009
I just made a loaf of bread (my recipe) using your flour mix and it turned out nicely. For some reason, it didn’t rise as well as it normally does when I use my flour mix, but the flavor and texture was still really nice. As I mentioned before, I did leave the xanthan gum out of the mix itself and added as much as I needed for the recipe.
audreystyle on 11.12.2009
Thank you. I’m going to make a loaf of bread using my recipe tomorrow. I want to compare it to a recipe I already use, using my flour blend, so that I have a concrete comparison. I’ll let you know how it turns out.