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Ingredients
- 3 lbs white rice flour, finely ground (see notes for substitution ideas/variations)
- 2 lbs cornstarch
- 3 cups white rice flour, finely ground (see notes for substitution/variation)
- 2 cups cornstarch
- 1 1/2 cup white rice flour, finely ground (see notes for substitution/variation)
- 1 cup cornstarch
Preparation
Step 1
In a very, very large bowl, mix white rice flour and cornstarch gently. (I use a very large wooden spoon to do this task.)
Transfer to smaller airtight containers of your choice. Use a spatula to remove all of the flour mix from the bowl. It’s so light that it often sticks to its receptacle.
Notes
The rice flour used in this mix is NOT sweet rice flour, which is also known as glutinous rice flour (due to its sticky nature) or Mochiko.
You can make any size batch that you want. The proportions are as follows:
3 parts white rice flour, finely ground
2 parts cornstarch
If you prefer brown rice flour, you can substitute finely ground brown rice flour for white rice flour, but please know that it will not be a true gluten-free all-purpose flour in that case. The brown rice flour-based version provides a heartier taste, closer to that provided by whole wheat. You can also choose to do a mixture of white rice flour and brown rice flour as your rice flour “part,” if you want to do some experimenting.
This mix does not require refrigeration.
If you want a finely ground, certified gluten-free rice flour, Authentic Foods is a great choice in my opinion. Gritty rice flour is the bane of gluten-free baked goods.
Some individuals like grinding their own rice flour from rice or buying rice flour but then processing it more to ensure that it’s finely ground.
I like the white rice flour that you can buy at international or Asian grocery stores. It’s labeled gluten free, but it is not certified gluten free. However, I know that some individuals have tested Asian white rice flour and it has tested gluten free. I have used it safely for years, but please use---or don’t use---to your own comfort level.
I measure the rice flour and cornstarch by stirring, spooning into measuring cup, and leveling off with a butter knife. I also measure this way when adding the gluten-free grain-based flour mix to recipes.
For most recipes in which I use this flour mix, I do use xanthan gum, but I add it at the time of mixing. I usually add ½ teaspoon of xanthan gum per cups of flour mix used in the recipe. So if a recipe calls for 2 cups of gluten-free flour mix, I add 1 teaspoon of xanthan gum. I would use the same amount for 2 ¼ cups of gluten-free flour mix, but if the recipe called for 2 ½ cups, I would bump up the xanthan gum a bit, to 1 ¼ teaspoon. If you use guar gum instead of xanthan gum, you would probably add it to the recipe in the same proportion. I don’t do well with guar gum, so I haven’t tried it. Other binders that you might use in place of xanthan gum would probably work in conjunction with this mix as well. Many recipes will work fine without xanthan gum, but you often won’t know until you give them a try.