All-purpose flour mix (GFCF)

All-purpose flour mix

Buy some rice flour, tapioca starch and cornstarch (or potato starch)

Mix them in these proportions:

1/2 cup rice flour
1/4 cup tapioca starch
1/4 cup cornstarch or potato starch

Blend and store in the refrigerator and use for any recipe that calls for wheat flour.

Here are some tips for baking with no-wheat flours:
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• Warm up all ingredients to room temperature (for instance the eggs.)
• Use a deep-sided bread pan (3-4 inches high)
• Pre-test your yeast to make sure it is still active before using it.
• Mix the salt into the flour, not directly with the yeast (hurts the yeast)
• Be careful about how much liquid you use, too much and you get a gummy center, too little and it will be crumbly.
• Use a thermometer to check doneness.
• Bread is done when it is 200 degrees inside and sounds hollow when you tap the bottom.
• Remove the loaf from the pan when done and cool it on a rack or it will get soggy.