Cookbook:Wheat-Free Baking Mix
|This Cookbook page needs work. Please . See the talk page for discussion regarding improvements.
The following reason was given: Add other variants, including no-gum instructions
A mixture of several other flours that, along with the addition of xanthan gum or guar gum, approximates wheat flour.
Notes, tips and variations
- Use the above mix to replace a given quantity of wheat flour. For example:
- for 350 grams wheat flour, "1 part" = 100 grams and "½ part" = 50 grams
- for 7 ounces wheat flour, "1 part" = 2 ounces and "½ part" = 1 ounce
- Add some vegetable gum (e.g. xanthan gum, guar gum) to make the flour mix stiff enough for bread dough, if you need to form it into a shape. Bette Hagman recommends the following quantities, per cup of wheat-free baking mix:
- 1 tsp for cakes (about 0.073 parts)
- 2 tsp for bread and pizza (about 0.146 parts)
- 1 tsp, or none, for biscuits and cookies