Deirdre's Gluten-Free Flour Mix

As many of you know, I can’t eat wheat, rye, barley, or, in most cases, oats.

This morning, Rick was going to make crepes, but the container of gluten-free flour I had was empty, so I had to mix some more.

Bette Hagman, in her book The Gluten-Free Gourmet proposed a 9:3:1 mixture of White Rice Flour, Potato Starch (not potato flour, which is gross), and Tapioca Starch.

However, this mix is extremely caloric and low in protein, so I’ve been substituting for the last few years. Here’s what I used today:

1 cup soy flour
1 cup chickpea flour
1/2 cup white rice flour
1/2 cup buckwheat flour
1 cup potato starch
1/3 cup tapioca starch

If you can’t tolerate soy, then up the chickpea and white rice flour by 1/2 cup each and omit the soy.

Because of the higher protein, my mixture rises better than the original Hagman recipe. It can be substituted directly for any quickbread (e.g. banana bread) recipe, though I still usually use an extra egg. The recipes for yeast breads are still quirky, though.

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