Brown Rice Flour Mix (For Cakes, Muffins, and Sweet Breads)
2 parts Brown Rice Flour
2/3 part Potato Starch
1/3 Tapioca Flour
* Sometimes if I’ve run out of one of these flours I make some minor substitutions that seem to work just as well:
- For the Brown Rice Flour – Sweet White Rice Flour or White Rice Flour
- For the Potato Starch – Arrowroot
- For the Tapioca Starch – Corn Starch
Mixed Grain Flour Mix For Cookies
1 part Amaranth Flour
1 part Sweet Sorghum Flour
1 part Tapioca Starch
1 part Potato Starch
Xanthan Gum & Guar Gum Additions
For cookies & cakes: 1 tsp per cup of GF flour
For breads and pizza crust: 2 tsp per cup of GF flour
* The gums should be added when you are mixing together a recipe not when preparing a large batch of a flour mix to keep on hand.
I was not happy with the taste of the pie crust. It tasted like wheat crust. Would your crust recipe taste more like normal crisco pie crust if you substituted a different blend of gluten free flour? I have had perfect crust with Cisco for decades but want a fabulous taste for my friend who is celiac. Not gritty and melts in your mouth. Thank you.
Kathryn, I’m not sure which flour mix you used for the pie crust. Was it one listed on this page or was it from the pie crust post?
(http://foodieformerlyfat.com/2011/07/15/caras-gluten-free-pie-crust/)
Generally, the goal of replicating a wheat product with gluten free ingredients would be considered a success if it tasted like it’s wheat flour counterpart. You said that yours tasted like wheat crust so I’m not sure what you disliked.
While gluten free flour mixes do their best to mimic the texture of wheat flour the simple truth is that they can’t because they don’t have the gluten to bind. As a result, they are often more crumbly or “gritty” than their wheat flour counterparts. That’s why we add xanthan gum or guar gum to the recipes to provide a binder. These flour mixes I’ve listed above are just the mix and do not contain xanthan or guar since they would be added later in the mixing process.
We’ve learned that there are very few ways to make a gluten free recipe taste just like the traditional. We can only do our best to approximate.
I’m sorry you were disappointed.