Bob’s Red Mill makes it convenient to try all kinds of different flours milled from grains, seeds, roots and even coconuts! Coconut flour has become my recent favorite, first because it bakes up fluffy and provides a moist crumb, and second because it’s very high in fiber—10 grams per quarter cup vs. less than 1 gram per quarter cup in all-purpose wheat flour. (The flavor is mild and, I might add, hasn’t yet been detected by my children.)
I developed this flour mix using Bob’s Red Mill products and quantities that minimize leftover bits of various flours. I use this flour mix to make coffee cakes, banana bread, pancakes, and other quick breads. Remember to use one teaspoon of xanthan gum per 2 cups of gluten-free flour to provide a stretchy-stickiness that baked goods need to rise and taste decent.
Amy's Gluten-Free Flour Mix
makes one large canister, approx. 12 cups
Ingredients
- one 16-ounce bag Bob's Red Mill Coconut Flour
- one 24-ounce bag Bob’s Red Mill Potato Flour
- one 24-ounce bag Bob’s Red Mill Brown Rice Flour
- one 20-ounce bag Bob’s Red Mill Tapioca Flour
Instructions
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Sprinkle all flours into a large bowl and use a whisk to blend them together. Transfer to a canister and use in your favorite recipes, adding 1 teaspoon xanthan gum for every 2 cups of flour.
