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Home Bakery
2001 ABM8 rev.0
Making your own bulk supply of flour
This is how to make up a bulk supply of the flours that Barbara chose to use in her
recipes. Any combination of gluten free flours allowed for your own intolerance can
be used – but results will vary.
Please keep your flour in the freezer/refrigerator. The flour will not go hard, only cold:
EXAMPLE 1
2 CUPS WHITE RICE FLOUR
½ CUPS POTATO STARCH FLOUR
½ CUP TAPIOCA STARCH FLOUR
EXAMPLE 2
6 CUPS WHITE RICE FLOUR
2 CUP POTATO STARCH FLOUR
1 CUP TAPIOCA STARCH FLOUR
EXAMPLE 3
12 CUPS WHITE RICE FLOUR
3 CUPS POTATO STARCH FLOUR
2 CUPS TAPIOCA STARCH FLOUR
ADDITIONAL INFORMATION
Cider vinegar is gluten free and is used as a dough enhancer
Whole Egg Replacer can be substituted for large egg if you are allowed the
ingredients.
Check your baking powder is Gluten Free or make your own:-
¼ ozs/7gm Potassium Bicarbonate (from chemist) 2 tsp
4¼-ozs/115gm Potato Starch Flour (Brand name Farina) ¾ CUP
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