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Megan's Gluten Free Flour


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Ingredients

750 g

  • 250 g rice, (brown and white, 50/50)
  • 125 g tapioca flour, (Arrowroot)
  • 125 g sorghum flour
  • 190 g maize flour, (Pure corn flour)
  • 60 g potato flour
  • 2 tsp Psyllium husk
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Grind rice on speed 9 for 1 minute. Allow to rest for a few minutes and grind again for 1 minute. Repeat until a relatively fine flour is produced.  If the TM bowl becomes warm, remove from base and allow to cool in between.

    Add remaining flours and blend for 20 seconds on speed 6.

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Tip

This is an adaptation of the recipe from the TM Gluten Free Cookery Book.

Tapioca Flour is specified, but it's often sold as Arrowroot in Australia. They are very similar. You could grind up tapioca pearls in the Thermomix to make Tapioca Flour.

 

I have since changed xanthan gum to psyllium husk. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Wow! That's expensive! I

    Submitted by The Bush Gourmand on 24. May 2014 - 17:23.

    Wow! That's expensive! I would say this flour would keep for three to five months in a glass jar in a cupboard away from light.

    www.bushgourmand.com.au

     

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  • Thank you so much! I am a TMX

    Submitted by JMRainbow on 11. April 2014 - 07:14.

    Thank you so much! I am a TMX newbie as well as a GF newbie. Slowly getting used to having a reportaire of jars, containers filled with weird and wonderful things! Going to gather more of these ingredients so I can have GF flour on hand at all times. How long can you keep this? Currently paying $12.55/kg for my GF flour at a wonderful bulk store but would LOVE to have my own on hand at all times! Thanks again for your help- you're wonderful! tmrc_emoticons.)

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  • Jemma, just add one and half

    Submitted by The Bush Gourmand on 8. December 2013 - 18:58.

    Jemma, just add one and half teaspoons of gluten free baking powder to 140g of the gluten free flour mix to make SR Flour

    www.bushgourmand.com.au

     

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  • I have the same question as

    Submitted by JMRainbow on 7. December 2013 - 15:36.

    I have the same question as above- can I use in recipes that call for regular Self Raising Flour?

     

    Thanks

    Jemma

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  • I use this flour to replace

    Submitted by shannon macdonald on 7. August 2013 - 22:26.

    I use this flour to replace normal flour in most recipes, its great.

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  • Bakers Flour  is normally

    Submitted by The Bush Gourmand on 9. August 2012 - 11:33.

    Bakers Flour  is normally used for bread making. It has a higher protein and therefore a higher gluten level than regular cake flour. I suggest if you're making gluten free bread, you use Cyndi O'Meara's recipe, found in the Gluten and Wheat Free Cookery Book. There's also a number of good recipes here.

    www.bushgourmand.com.au

     

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  • Could I use this instead of

    Submitted by amysimpson on 9. August 2012 - 10:44.

    Could I use this instead of bakers flour? Lots of recipes have bakers flour but it's not gluten free. I'm in Japan and can get most of the above mentioned 

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  • You can also grind up

    Submitted by Ozamanda on 4. July 2012 - 20:22.

    You can also grind up Linseeds to replace Xanthan Gum - works a treat and adds heaps of goodness.

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