I have tried different brands of packaged Gluten Free, All Purpose Flours and I have more often than not disappointed with the weird aftertaste. One of them, that I ended up buying and using quite a bit was this one here. I find it to be wonderful when I make muffins, banana bread, cookies and such, but not so great for making bread, pizza dough or biscuits.
I finally came across this recipe and I absolutely love it! It’s perfect without the weird back taste and it’s super easy to make! I made tortillas with this flour blend, see my recipe here (will post soon).
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*Tip: Make a few batches of flour and store them inside a Ziplok bag or a large glass jar in the fridge or freezer. Yes, store your flours in the refrigerator or the freezer; it’ll keep the flours fresh tasting. I’ve been doing this for years and I have never had any flours go stale this way.
Gluten Free, All Purpose Flour Recipe:
- 1-1/2 cups of brown rice flour
- 1/2 cup of potato starch
- 1/4 cup of white rice flour
- 1/4 cup of tapioca flour
- 1 tsp of xantham gum (although the gum is not necessary, it really helps in making a less grainy texture in your baked goods).