Ingredients
ThermoGourmand Gluten Free Flour
- 250 g rice, (brown and white, 50/50)
- 125 g tapioca flour, (Arrowroot)
- 125 g sorghum flour
- 190 g maize flour, (Pure corn starch)
- 60 g potato flour
- 2 tsp xanthan gum
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 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.
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.
You can use psyllium powder instead of xanthan if desired.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
amber.grainger: Yes, it's plain flour. You can add aone and a half teaspoons of GF baking powder per cup of flour to make self raising flour.
I now use xanthan gum instead of pysyllium husk.
www.thermogourmand.com.au
Just realy new to this, so is your flour mix as a plain flour when in recipe?
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.thermogourmand.com.au
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!
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.thermogourmand.com.au
I have the same question as above- can I use in recipes that call for regular Self Raising Flour?
Thanks
Jemma
I use this flour to replace normal flour in most recipes, its great.
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.thermogourmand.com.au
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
You can also grind up Linseeds to replace Xanthan Gum - works a treat and adds heaps of goodness.
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