Gluten-Free Baking Mix Recipe
Many gluten-free items have a long list of ingredients. Keep this mix on hand so you can whip up breakfast or a snack anytime. Store this mix in the refrigerator or freezer, and let it come to room temperature before use.
Overview
Total time: 50 S
Servings: 26
Calories: 160
Ingredients
- 2 cups cornstarch
- 1 cup gluten-free rolled oats
- 1 1/2 cups tapioca starch
- 2 cups white rice
Nutritional Information
- Serving Size: ¼ cup
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 0g
- Protein: 3g
Instructions
- Add white rice to FourSide jar and secure lid. Press "Speed Up" to Speed 9, and run full cycle.
- Add rice flour to large bowl or zip-top bag.
- Add oats to jar and secure lid. Press "Speed Up" to Speed 7, and run cycle for 20 seconds.
- Add oat flour, cornstarch, and tapioca starch to rice flour; incorporate all ingredients.
- Use immediately or store in zip-top bag in refrigerator or freezer.
I saw that post but one thing I was not clear – If I substitute quinoa for rice in this recipe will it still be one cup for one cup? Or is quinoa somehow different?
Great question! You can’t substitute only quinoa flour as it is not a binder flour so it will crumble and fall apart. We suggest using half quinoa flour, half rice and some tapioca starch (1/2 cup quinoa flour, 1/2 cup rice flour, 2-4 tbsp tapioca starch).
Could I replace the rice with millet and still get a desirable outcome?
Yes, you can but it will be a finer flour and remember millet has a dustier flavor than rice so keep that in mind. Happy blending!
could I use brown rice instead of white?
Leave a comment