ok, so I’m not entirely happy with the wendy wark flour mix that I use, so I’m trying to come up with a better mix. one that browns a bit nicer, and cooks a bit more evenly in the center. I’m still not happy with this mix quite yet, but I like it a little better than the wendy wark I started with. although I havent tried this in all that many recipes yet. however, I’m looking to find a flour mix for two projects I’m trying to cook. bagels, and sourdough french bread or something sourdough. I think I’m getting close to figuring out what the problem is, so hopefully soon I’ll have a good mix. You will probably see several more mix # somethings before the final which I should start naming as all purpose flour or cake flour or bread flour. I also disagree with wendy warks suggestions about the xanthan gum since it goes against logic. logic states that cake should have less binding, not more as cake flour contains less gluten.
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1C. White Rice Flour
3/4 C. Brown Rice Flour
1/2 C. Sweet rice Flour
1/2 C. Tapioca Starch
1/4 C. Potato Starch
1/2 C. sorghum flour
1/2 C. Millet Flour
2 tsp xanthan Gum
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1. mix all ingredients
2. use approx. cup for cup in recipes
7thsage's Gluten Free Cooking 