quickbread - Make-Your-Own Gluten Free Muffin Mix

By tinathorn

Ingredients

• 1 1/4 cups sorghum flour (300 mL)
• 2/3 cup amaranth flour (150 mL)
• 2/3 cup brown rice flour (150 mL)
• 1/4 cup quinoa flour (50 mL)
• 2 tbsp potato starch (25 mL)
• 2 tbsp tapioca starch (25 mL)
• 1/3 cup white (granulated) sugar (75 mL)
• 1 tbsp GF baking powder (15 mL)
• 1 1/2 tsp baking soda (7 mL)
• 3/4 tsp xanthan gum (4 mL)
• 3/4 tsp salt (4 mL)

Details

Servings 4
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Makes about 3 3/4 cups (925 mL) mix, enough for 3 batches of 6 muffins

In a large bowl, combine sorghum flour, amaranth flour, brown rice flour, quinoa flour, potato starch, tapioca starch, sugar, baking powder, baking soda, xanthan gum and salt. Mix well.

Divide into three equal portions of about 1 1/4 cups (300 mL) each. Seal tightly in plastic bags, removing as much air as possible. Store at room temperature for up to 3 days or in the freezer for up to 3 months. Let warm to room temperature and mix well before using.

Stir the mix before spooning very lightly into the dry measures. Do not pack.