Flour Mixes for Gluten Free Baking

Here are a few mixes for your gluten free baking. It may seem like a bit of work to mix these, but they make all the difference in taste. I keep these mixed up in resealable containers (labeled of course!) and keep them on my counters for easy use. These will stay fresh for about 6 months, thought the bean and brown rice mixes may need to be refrigerated or frozen to stay their freshest. So what are you waiting for - Get baking!

All Purpose Flour Mix

1 cup Brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch
1/3 cup tapioca starch (also called flour)
Combine all ingredients and store in an airtight container. If you won't use this in 3 months, refrigerate or freeze it to keep it fresh.
Use this as an all-purpose flour mix, in breads, heavier cookies, and dense pie crusts.

Light Flour Mix

2 cups white rice flour
2/3 cup arrowroot starch
1/3 cup tapioca starch (also called flour)
Combine all ingredients and store in an airtight container.
Use this in lighter breads, light cookies and flaky pie crusts.

Bean Flour Mix

1 cup Garfava flour - this is a mix of garbanzo beans (chickpeas) and fava beans
1 cup arrowroot starch
1 cup tapioca starch/flour
Combine all ingredients and store in an airtight container. If you won't use this in 3 months, refrigerate or freeze it to keep it fresh.
Use this in pastas, breads, nutty cookies and heavier pie crusts. If you are going to be taste testing your recipes, keep in mind that bean flours need to be cooked/baked to taste like regular flours. When raw, it will taste pretty nutty.

4 Flour Gluten Free Mix

1 cup Garfava flour - this is a mix of garbanzo beans (chickpeas) and fava beans
1 cup arrowroot starch
1 cup tapioca starch/flour
1/2 cup white rice flour
Combine all ingredients and store in an airtight container. If you won't use this in 3 months, refrigerate or freeze it to keep it fresh.
Use this in pastas, breads, nutty cookies and heavier pie crusts. If you are going to be taste testing your recipes, keep in mind that bean flours need to be cooked/baked to taste like regular flours. When raw, it will taste pretty nutty.