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"I make this recipe in two-quart batches and store them in airtight jars," writes Bernice Fenskie of Cranberry Township, Pennsylvania. "My son and I both have Celiac Disease and love that we can use this mix to still enjoy traditional dishes."
This recipe is:
Quick
Nutritional Facts 1 tablespoon equals 29 calories, trace fat (0 saturated fat), 0 cholesterol, trace sodium, 7 g carbohydrate, trace fiber, trace protein.
Originally published as Gluten-Free Flour Mix in Cooking for 2 Winter 2009, p12
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Reviewed on Apr. 19, 2011 by Aunt LaLa B
I just used the recipe for the first time. I am not GF but many of my family members are. I had a muffin recipe that I substituted this flour mix for. The muffins were good, but a little dense. Any suggestions, or is this the texture they should be? (I did use the Xantham Gum and baking powder)Thanks, Aunt LaLa B
I just used the recipe for the first time. I am not GF but many of my family members are. I had a muffin recipe that I substituted this flour mix for. The muffins were good, but a little dense. Any suggestions, or is this the texture they should be? (I did use the Xantham Gum and baking powder)
Thanks, Aunt LaLa B
Reviewed on Apr. 12, 2011 by gcimental
This is a great mix. I am not GF, but have many dear friends that are and all have loved what I have made. Do alot of baking. When I make my bars I use the same recipe and just convert the base to GF
Reviewed on Sep. 05, 2010 by Moonfinder
Many brands of brown rice flour can add an unwelcome grittiness to recipes. To lessen the grittiness, I grind up the brown rice flour in a coffee grinder and then mix up a batch of flour. I have also mixed the recipe with brown rice, as is, then processed the flour mix for about 5 minutes in a food processor to make the flour more fine. You also need to be aware that the shelf life of brown rice flour is more limited than white rice flour. I keep my brown rice flour and any flour mixes with brown rice in an airtight container in the refrigerator to extend the shelf life.
Reviewed on Aug. 20, 2010 by playerdoris
I also use this mix. And to answer your question yes, Brown rice flour can substitute for white rice flour. For every cup of flour mix you have in recipe you need to add 1 tsp xantham gum or guava gum or you finished product will crumble.
Reviewed on May. 26, 2010 by minota
Can you use this flour anywhere for allpurpuse flour in regular recipes?
Reviewed on Dec. 03, 2009 by roger12
I just bought gluten free flour and it had some other products in it but they also recomend xanthan gum be added. This one looks much cheaper than the one I bought. I plan to try both and compare results.
Reviewed on Jun. 01, 2009 by purpleirismama
This is like the landolakes.com gluten free flour blend. They add 1 teaspoon xanthan gum.I make this with brown rice flour and use it cup for cup in any recipe. Works great!
This is like the landolakes.com gluten free flour blend. They add 1 teaspoon xanthan gum.
I make this with brown rice flour and use it cup for cup in any recipe. Works great!
Reviewed on May. 18, 2009 by KJ1
I def. think the sub. would be fine. They're very interchangable.
Reviewed on Nov. 28, 2008 by zachsmama03
I think I am gluten intolerant and will be going gluten free soon to find out for sure. The hardest thing for me will be giving up bread/flour products. I love that you put this recipe out there. I have a question though...can I subsitute the white rice flour for brown rice flour?Thanks,zachsmama03
I think I am gluten intolerant and will be going gluten free soon to find out for sure. The hardest thing for me will be giving up bread/flour products. I love that you put this recipe out there. I have a question though...can I subsitute the white rice flour for brown rice flour?
Thanks,
zachsmama03
Reviewed on Oct. 27, 2008 by KJ1
I use this flour mix too. I think it's the best one out there. Probably the cheapest too.
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