The gluten-free flour mix in Goodbye Gluten is the key to successful, consistent results every time. Not all gluten-free flours are the same. One brand can have a different mix of flours from another or, if two brands have the same flours, they can be in differing proportions. This flour mix, made from four inexpensive and easy-to-source ingredients, has been specially devised for the recipes in Goodbye Gluten.
This is easy to mix up and is best stored in an airtight container in the pantry. I have used white rice flour and cornflour from maize not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten free baking. Tapioca flour is also known as arrowroot.
2 cups rice flour
1 cup tapioca flour
1 cup cornflour
2 tbsp xanthan gum
Sift all ingredients in to a large mixing bowl.
Using a wire whisk, slowly stir until well blended. Transfer to an airtight container.
Makes 4 cups.
1 tsp = 5 ml
1 tbsp = 15 ml
1 cup = 250 ml
1 large egg = a number 7 egg
Every recipe in this book has been tested using a fan-forced oven.
If you wish to use the conventional function on your oven, then you can either increase the temperature by 10°–20° C or cook for a little longer.
Oven temperatures and cooking times are a guide only as ovens are so variable.