Brown Rice Flour Mix

This is the best gluten-free all-purpose flour mix that I've used. I love it! It's from Annalise G. Roberts' cookbook. I mix a new batch every weekend.

 

2 cups Brown rice flour (finely ground)

2/3 cup Potato starch (not flour)

1/3 cup Tapioca starch

 

 

1. Mix all together and store in an airtight container in the pantry.

GF Buttermilk Biscuits

 

3/4 cup Brown Rice Flour mix

1/4 cup sweet rice flour

2 tsp granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp xanthan gum

1 tbsp buttermilk powder

1/4 tsp salt

5 tbsp cold butter cut into five pieces

1 large egg white

3 tbsp water

 

 

1. Preheat oven to 450 degrees F. Grease small baking sheet with cooking spray.

 

2. Mix brown rice flour, sweet rice flour, sugar, baking powder, baking soda, xanthan gum, buttermilk powder and salt in large bowl. Cut butter into rice flour mixture until it resembles coarse crumbs. Place in a smaller bowl. 

 

3. Use the same large bowl, place egg white in bowl and beat with an electric mixer until very frothy. Place rice flour mixture and water in egg white and beat for 1 minute.

 

4. Turn dough onto a board that has been dusted with rice flour and pat into a 1/4-inch thick circle. Using a 2-inch cutter cut out five rounds, reshaping dough scraps. Place biscuits on baking sheet.

 

5. Turn oven temp down to 400 degrees F, and bake biscuits for 12 minutes or until lightly brown. 



 

 

6. Biscuits can be stored in air tight container in fridge for 2 days. Reheat in oven and not microwave.



GF Carrot Spice Muffins

 

 1 cup Brown Rice Flour Mix

1/3 cup granulated sugar

1/2 tbsp baking powder

1/2 tsp baking soda

1/4 tsp xanthan gum

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp salt

1/2 cup finely shredded carrot

1/4 cup finely chopped toasted walnuts

1/4 cup sweetened shredded coconut

1/4 cup raisins

1/4 cup milk

1/4 cup vegetable oil

1 large egg

1/2 tsp vanilla

 

 

1. Preheat oven to 350 degrees.

 

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, and salt in a medium mixing bowl. Add carrots, walnuts, coconut and raisins; stir to coat.

 

3. Combine milk and oil  in small bowl. Beat in egg and vanilla. Add liquid to flour mixture and mix until just blended.

 

4. Grease 6-cup muffin pan with cooking spray. Fill muffin pans 2/3 full. Sprinkle cinnamon sugar on top if you like. Bake for 18 - 25 minutes until light golden. Remove from pan and serve immediately or cool on rack.

 

5. If not eaten in three days, store in an air tight container in the fridge. Warm up before serving.



Gluten Free Banana Muffins



1 cup brown rice flour mix

1/3 cup granulated sugar

1/2 tbsp baking powder

1/2 tsp baking soda

1/3 tsp xanthan gum

1/8 tsp salt

1/2 tsp cinnamon

1 medium banana, mashed

1 large egg, room temperature

1/4 cup milk

1/4 cup vegetable oil

 

 

1. Preheat oven to 350 degrees. Grease six-cup muffin pan with cooking spray and set aside.

2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt & cinnamon in large mixing bowl. Add banana and nuts (if using) and stir to coat evenly.

3. Combine milk and oil in small bowl; remove 1/2 tablespoon of liquid and discard. Beat in egg. Add liquid to banana mixture and stir until just blended.

4. Fill muffins 2/3 full. Bake 18 - 25 minutes until golden brown. Remove from pan and serve immediately.

5. Muffins are best eaten within three days, or store in tightly sealed plastic container in refrigerator. Just warm up in toaster oven before serving.

 

Note: You can add 1/4 cup chopped walnuts  or 1/4 - 1/2 cup chocolate chips to the batter. Sprinkling maple sugar or brown sugar on top of muffins before baking adds a sweet crunch. And you can also add 1/4 cup of sweetened coconut to the recipe and it will be delicious ... I know, I tried it.