When I first started on the celiac diet I tried lots of different flour mixes and bread recipes, searching for a mix that I could use in place of wheat flour, that would give similar results as far as retained softness and edibility, non-graininess and ability to handle the dough. I learned that there are lots of gluten free flour mix recipes out there, some better than others for certain recipes, but none of the ones I tried gave me the results that I wanted. They all dried out quickly, had a grainy texture, crumbled to pieces and just were not THE ONE.
Then one day I was in PCC and picked up a copy of the book, “Cooking Gluten Free” by Karen Robertson, as I was browsing through it, I found a flour mix that she praised to the skies. I bought the book solely for the mix recipe. You can find the original here. I added potato flour/flakes to it to reduce the graininess from all the rice flour in it and tried it out. This mix beats all the others for baked goods that keep their softness for days, aren’t grainy in texture, and produces breads that you can actually shape and handle without ill effects. I have found the Holy Grail flour mix!
Holy Grail GF Flour Mix
1 cup brown rice flour
1 1/4 cup white rice flour (You can just use all brown rice flour for a more health conscious mix)
1/4 cup Potato starch
2/3 cup Tapioca starch
3/4 cup Sweet rice flour
1/3 cup Corn starch
2 teaspoons xanthum gum
2 1/4 teaspoons potato flour or potato flakes. (Potato flour is different than potato starch, its ground up dried potatoes)
Put in large bowl or container and mix well. After mixing store in airtight container.
Holy Grail GF Flour Mix – Large Batch mix
This is the large batch version of the above recipe, it fills my 21 cup Rubbermaid container and is usually enough to last me a whole months worth of baking
9 cups white Rice flour
1 cup Potato starch
2 2/3 cups Tapioca starch
1 1/3 cups Cornstarch
3 cups Sweet Rice flour
3 Tablespoons xanthum gum
3 Tablespoons potato flour or potato flake