Instead of shying away from breads and other carbohydrates when hosting friends and family with wheat-free and gluten-free diets, substitute rice flour in your favorite recipes to make breads, pastas and other tasty baked goods. Rice flour has a different texture than wheat flour, so it doesn’t stand alone well in recipes, but you can mix it with other gluten-free products for good substitution.
Pour 1/4 cup soy flour into a small mixing bowl.
Add 1/4 cup tapioca flour to the bowl.
Add 1/2 cup brown rice flour to the mixing bowl.
Stir the flours together gently and use this mixture in a 1:1 ratio instead of wheat flour in your favorite recipes. For example, if a recipe calls for 2 cups of wheat flour, use 2 cups of this mixture instead.
Pour 6 cups of white rice flour into a large mixing bowl.
Add 2 cups of potato starch.
Add 1 cup of tapioca flour to the mixture.
Stir the flours together until mixed evenly.
Add 1 tsp. of xanthan to the mixture if you desire stickier dough. Substitute this mixture in a 1:1 ratio with wheat flour in your favorite recipes.