Thanks to one of my followers on Facebook I came across this clever gluten free flour conversion chart (thanks Amanda). I thought I’d share it with you all on here as a little Christmas gift.
It shows you how to mix gluten free flour when your using a recipe and should ensure you arrive at a fairly descent food in the end.
I’ve used flour blends in the past with xanthum gum and it does work. You never get quite the same result as if you’d used normal flour but the xanthum gum is what brings the gluteny consistency to the dough. My bread and rolls have all been very tasty and I had mixed success using a blended flour recipe in the bread maker.
The chart comes to you courtesy of GYGI which is an American online store, so thanks GYGI!
You can of course just buy ready blended bags of flour from Doves Farm and others but if you have rice, potato and tapioca flour in the house it means you can make your own blends.
Beware – gluten free flour is very light and flyaway so be gentler when using it or you’ll end up with your very own flour snow storm in the kitchen. Very festive but also quite messy.