|Did you ever run out of gluten free flour, and need a substitute?|
|Here is Everything you need to know to make a great flour mixture:|
1) You want four main types of flour in your mix--
Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa,millet, amaranth, and cornmeal are a few options. These provide bulkand protein as well as the vitamins (if any, t'eff is a great sourceof vitamins).
Modifiers-- Tapioca starch, cornstarch, potato starch, arrowrootpowder. These provide lightness and smoothness to the mix.
Moisterizers-- potato starch (this is a duel status item and should be counted in the ratio as a modifier, but if you use too much it will over moisterize the mix), potato flour. These counterbalance thedrying tendencies of modifiers.
Extenders-- guar gum, xanthan gum, pectin, (to a degree)fruit acids,and, to a degree, flaxseed. These substitute for gluten and add extrabody and stretch to the flour mix, as well as extend the shelf lifeof your baked goods.
A good ratio to make is 2 cup bodifier:1 cup modifier: 1/4 cupmoisterizer: 3 tsp. extender