Ingredients Vickys Gluten / Allergy free Flour & Cake Flour Mix
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540 grams garbanzo/chickpea/white bean flour
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390 grams potato flour/starch
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240 grams tapioca flour
Cooking Step
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Mix into a large container with an airtight lid
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Stir well with a wire whisk until evenly incorporated, then seal and shake for 1 minute
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Store for up to 3 months, makes over 1 kilo
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Follow whatever recipe you’re using but substitute the recipe flour for this one. Give it a good shake before using
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For bread, add 1tsp xanthan gum (corn based) or guar gum (bean from Indian tree) to every 1 cup / 140g of this flour
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For cakes, muffins, cookies and tray bakes, add 1/2 tsp of xanthan or guar gum for every cup / 140g of this flour
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The xanthan/guar gum replaces the gluten helping your recipe stay together
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Follow the rest of the recipe as written
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For cake flour, add 95g cornstarch to 630g of the previous flour mix and combine well. This is enough for 2 cakes