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.

Gluten Free Flour Mix

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.

Measurements

1 tsp = 5 ml
1 tbsp = 15 ml
1 cup = 250 ml
1 large egg = a number 7 egg

Oven temperates

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.