By keeping a supply of our two gluten-free flour mixtures in the house, you can make any of the recipes in Gluten-Free Artisan Bread in Five Minutes a Day. Flour Mixture #1, reprinted here from the book, is for a mostly white flour. It’s the only flour you need for some of our on-line recipes, and for the basic white loaf. If you’re sensitive to any of these ingredients, you’ll find substitutions in the book, once it’s released on October 21, 2014. If you’re measuring by U.S. cup-measures (the first unit in each line), be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.
Makes 4 1/4 pounds (2 kilograms) of flour mixture
White rice flour: 6 cups, or 36 ounces, or 1,020 grams
Sorghum flour: 3 1/4 cups, or 1 pound, or 455 grams
Tapioca flour or starch: 1 3/4 cups, or 8 ounces, or 225 grams
Potato starch*: 1 1/4 cups, or 8 ounces, or 225 grams
Xanthan gum or ground psyllium husk: 1/4 cup, or 1.4 ounces, or 40 grams
*Don’t substitute potato flour
The ingredients must be very well mixed, otherwise the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.