Having searched around for the perfect gluten free flour that didn’t have rice flour as the main ingredient (I hate the grittiness of the finished product) and didn’t cost a fortune. I quickly became disillusioned and decided that I could make my own easily. Well it wasn’t so easy, but through trial and tribulation I finally came up with the nearly perfect wheat flour replacement. I say nearly perfect because although this flour makes beautiful biscuits and perfect waffles it is horrible in bread. What? Somebody admitting their gluten free flour isn’t the holy grail of gluten free flours? Yep I would compare this more to pastry flour than all purpose, but it is really good in the things it does work in and I love it for that.
Makes 40 cups of flour
20 cups of fine ground corn flour (for those outside North America this is finely ground corn not corn flour which is what we here in NA call corn starch)
10 cups Tapioca starch (or flour as they are the same thing)
8 cups potato flour ( If you can’t find potato flour blitz instant mashed in the food processor until it is a fine powder.)
2 cups potato starch
2 Tbsp Xanthan gum
Blend all the ingredients together and store in an air tight container.