Gluten-Free, Soy-Free Baking Mix

By krystallondon

Use this baking mix in recipes in place of flour, salt, and baking powder or baking soda. If you're allergic to corn, use more potato-starch flour or millet flour instead. For a simple flour substitute, omit the baking powder, baking soda, cream of tartar, and salt and use cup for cup.

Ingredients

• 2 cups superfine rice flour
• 1 1/2 cups white sorghum flour
• 1 cup millet flour
• 1 cup potato-starch flour
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 2 1/2 tsp xanthan gum
• 3 tsp gluten-free baking powder
• 2 tsp baking soda
• 3 tsp cream of tartar
• 1 1/2 tsp salt

Details

Servings 6

Preparation

Step 1

Combine all ingredients; mix very well with the wire whisk to blend. Store at room temperature in airtight container. Use as directed in recipes.

Nutrients per cup
789.70 calories, 5.07 g fat (0.88 saturated) 172.57 carbohydrates, 1266.73 mg sodium

Potato Flour Versus Potato Starch
Potato starch is also known as potato-starch flour. This is a very finely milled product used in baking. Potato flour can be very grainy, and it is dense, with a marked potato taste. Do not confuse the two, and be sure to read labels when you're in the health food store.