Gluten-free flour blend
| Form | Rice, tapioca, potato starch + xanthan gum |
|---|---|
| Role | Structure · gluten-free |
| Storage | Airtight, 6 months |
| Season | Year-round |
| Allergens | none flagged |
| Pantry staple | no |
| Price | $6.49 / 22 oz |
| Nutrition | |
| Per teaspoon | 9 kcal |
| Per tablespoon | 28 kcal |
| Per cup | 504 kcal · 140 g |
| Per 100 g | 360 kcal |
| Approximate; enter values from a source you trust. | |
Description[edit]
A 1:1 blend with xanthan gum can replace all-purpose flour by volume in cookies, quick breads and pancakes. The crumb is more delicate and batters benefit from a 30-minute rest so the starches hydrate. Yeast breads are a different problem entirely.
Find out more[edit]
- Search Wikipedia for Gluten-free flour blend
- Search USDA FoodData Central for Gluten-free flour blend
Used in[edit]
No recipes use this yet.
Can stand in for[edit]
Substitutions[edit]
No substitution rules yet. Add one with Template:Substitution.