Difference between revisions of "Wheat-Free Baking Mix"
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{{cookwork|Add other variants, including no-gum instructions}} | {{cookwork|Add other variants, including no-gum instructions}} | ||
| − | + | | [[Gluten-Free|Gluten-Free]] | |
| − | A mixture of several other flours that, along with the addition of xanthan gum or guar gum, approximates [[ | + | A mixture of several other flours that, along with the addition of xanthan gum or guar gum, approximates [[Flour#Wheat Flour|wheat flour]]. |
==Ingredients== | ==Ingredients== | ||
| − | * 1 part [[ | + | * 1 part [[Rice Flour|white rice flour]] |
| − | * 1 part [[ | + | * 1 part [[Rice Flour|brown rice flour]] |
| − | * 1 part [[ | + | * 1 part [[Tapioca Starch|tapioca starch]] |
* ½ part amaranth flour | * ½ part amaranth flour | ||
| Line 14: | Line 14: | ||
** for 350 grams wheat flour, "1 part" = 100 grams and "½ part" = 50 grams | ** for 350 grams wheat flour, "1 part" = 100 grams and "½ part" = 50 grams | ||
** for 7 ounces wheat flour, "1 part" = 2 ounces and "½ part" = 1 ounce | ** for 7 ounces wheat flour, "1 part" = 2 ounces and "½ part" = 1 ounce | ||
| − | * Add some vegetable gum (e.g. [[ | + | * Add some vegetable gum (e.g. [[Xanthan gum|xanthan gum]], guar gum) to make the flour mix stiff enough for bread dough, if you need to form it into a shape. [http://whatscookingamerica.net/Q-A/ZanthanGum.htm Bette Hagman] recommends the following quantities, per cup of wheat-free baking mix: |
** 1 tsp for cakes (about 0.073 parts) | ** 1 tsp for cakes (about 0.073 parts) | ||
** 2 tsp for bread and pizza (about 0.146 parts) | ** 2 tsp for bread and pizza (about 0.146 parts) | ||
** 1 tsp, or none, for biscuits and cookies | ** 1 tsp, or none, for biscuits and cookies | ||
| − | [[Category:Gluten-free | + | [[Category:Gluten-free Recipes|{{PAGENAME}}]] |
[[Category:Mixes|{{PAGENAME}}]] | [[Category:Mixes|{{PAGENAME}}]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 16:30, 9 May 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Add other variants, including no-gum instructions |
| Gluten-Free
A mixture of several other flours that, along with the addition of xanthan gum or guar gum, approximates wheat flour.
Ingredients
- 1 part white rice flour
- 1 part brown rice flour
- 1 part tapioca starch
- ½ part amaranth flour
Notes, tips and variations
- Use the above mix to replace a given quantity of wheat flour. For example:
- for 350 grams wheat flour, "1 part" = 100 grams and "½ part" = 50 grams
- for 7 ounces wheat flour, "1 part" = 2 ounces and "½ part" = 1 ounce
- Add some vegetable gum (e.g. xanthan gum, guar gum) to make the flour mix stiff enough for bread dough, if you need to form it into a shape. Bette Hagman recommends the following quantities, per cup of wheat-free baking mix:
- 1 tsp for cakes (about 0.073 parts)
- 2 tsp for bread and pizza (about 0.146 parts)
- 1 tsp, or none, for biscuits and cookies
