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We hope you got insight from reading it, now let’s go back to vickys gluten / allergy free flour & cake flour mix recipe. You can have vickys gluten / allergy free flour & cake flour mix using 3 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Vickys Gluten / Allergy free Flour & Cake Flour Mix:
- Use 540 grams of garbanzo/chickpea/white bean flour.
- Get 390 grams of potato flour/starch.
- Take 240 grams of tapioca flour.
Steps to make Vickys Gluten / Allergy free Flour & Cake Flour Mix:
- Mix into a large container with an airtight lid.
- Stir well with a wire whisk until evenly incorporated, then seal and shake for 1 minute.
- Store for up to 3 months, makes over 1 kilo.
- Follow whatever recipe you're using but substitute the recipe flour for this one. Give it a good shake before using.
- For bread, add 1tsp xanthan gum (corn based) or guar gum (bean from Indian tree) to every 1 cup / 140g of this flour.
- For cakes, muffins, cookies and tray bakes, add 1/2 tsp of xanthan or guar gum for every cup / 140g of this flour.
- The xanthan/guar gum replaces the gluten helping your recipe stay together.
- Follow the rest of the recipe as written.
- For cake flour, add 95g cornstarch to 630g of the previous flour mix and combine well. This is enough for 2 cakes.
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