I posted a recipe for pumpkin pancakes and immediately received questions about how to make the fabulous flapjacks fitting for the gluten intolerant. The answer? Easy! Just use a typical gluten-free flour substitute. I know you can purchase GF flour in stores but I imagine it’s way cheaper (and more reliable) to make your own, especially when a baker has already tested it time and time again. (that’s me; I’m the baker (smirk))
This recipe is in one of my favorite vegan baking cookbooks; Sweet Vegan. It hasn’t failed me yet and so I plaster it here on my blog for everyone to “ooo” and “ahh” at. The ingredients are not hard to come by in any natural foods store, so don’t fret if you’ve never heard of xanthan gum. Also note that xanthan gum is a little pricey per bag, but that a small bag of it will last even an ambitious cook at least the year-long shelf life. I use the stuff to thicken homemade shampoo and only need about a half teaspoon per whole bottle of shampoo. (Another post, perhaps, but be aware that applications are beyond cooking.)
So here it is, friends, the only GF flour recipe you’ll ever need!
Gluten-Free Flour (click on title for printable version)
Mix the following together:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 1/2 teaspoons xanthan gum
Keep in the freezer for a year-long shelf-life.
Enjoy your favorite recipes!
Tags: baking, flour, free, GF, gluten, grain, substitutions