Thursday, May 10, 2012

White Flour Mix

White Flour Mix
Source: http://www.gfdoctorrecipes.com/recipes/gluten-free-raspberry-custard-pie-with-a-butter-crust-and-a-preview.html

Light, fluffy and white are the qualities of white pastry flour this mixture mimics.

Just be certain to use potato starch, not potato flour for the mixture.  Potato flour is the entire potato ground and dried.  Potato starch is solely the starch- light and smooth.

If you substitute flour for starch, nothing will work.

Then add the tapioca flour- for this flour the words are interchangeable, just for confusion. So tapioca flour is the same thing as tapioca starch.

Lastly to provide a bit of structure, I blend in sweet rice flour (aka glutinous rice flour) a high starch flour that sticks together nicely.  If you have ever eaten sushi, this is the rice that they use to create those pretty bites.
I use this starch mixture to lighten the baked goods to a texture similar to white wheat flour.  It is not impossible to use just this for all your baked goods but the crumbly tender qualities you hope for will be harder to achieve.

So use a bit of the whole grain flour mix as well even if you love white, white baked goods.
667 grams 4 cups + 2 tablespoons+ 2 teaspoons potato starch
667 grams 5 ¾ cups tapioca flour
343 grams 2 ⅓ cups sweet rice flour
Blend together all flours till one color in a large container.
Please weigh this out, it is far more accurate.
1 cup weighs 142 grams

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