A Gluten-free Flour Blend Success!
I've tried many gluten-free flour blends over the past few years, and they have left me largely unimpressed. Some are too gritty (blame the most commonly used rice flours, which are not finely ground). Others try to be the most healthy flour blend on the market, at the expense of flavor (Does anyone really like garbanzo bean flavored cookies?) I really wanted to like the gluten-free flour blends that are very high in fiber, but my baked goods were too dense and heavy. I simply wanted a gluten-free flour that behaved just like all-purpose wheat flour, without having to modify the recipe. This recipe fits the bill. My gluten-free flour recipe calls for superfine brown and white rice flours; and this is an important distinction, as it really improves the texture and mouth feel of your baked goods. Sweet rice flour imparts a stickiness that helps to bind ingredients together, much like the behavior of gluten. I use tapioca starch (also called tapioca flour) in this recipe; but ot