All-Purpose Gluten-Free Flour

All-Purpose Gluten-Free Flour

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I get many requests for gluten-free recipes. There is no need to purchase those gluten-free box mixes that line the supermarket shelves. It’s easy to make your own All-Purpose Gluten-Free Flour. When converting a recipe to gluten-free, you may want to increase the egg amount by adding one extra egg to help ingredients bind together.  

  • 2 Cups Millet Flour
  • 2/3 Cup Garfava Bean Flour
  • 2/3 Cup Arrowroot or Tapioca Starch
  • 2/3 Cup Potato Starch (NOT Potato Flour)
  1. In a large-size bowl sift together the flours and starches. Stir with a spatula until well combined. You will want ingredients to be equally incorporated.
  2. Transfer to airtight container and store in refrigerator for up to 6 weeks. You may also store in freezer for up to 3 months.
  3. Makes 4 Cups
  4. "Work With What You Got!"
  5. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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