How to Make Gluten-Free Baking Mix

Overview

For those with gluten or wheat allergies, you need to inspect every label. Making your own gluten-free baking mix will prevent an adverse reaction from commercially produced products.

Step 1

Sift together the rice flour, tapioca flour and potato starch or press through a colander held over the mixing bowl.

Step 2

Stir the xanthan gum, salt, baking powder and powdered milk into the sifted flours.

Step 3

Use a pastry cutter or your hands to cut the solid vegetable shortening into the dry ingredients. Work the shortening in until the mixture resembles small peas. Don't try to completely pulverize the shortening into the flour as the shortening has the consistency of chilled butter not a powder. Its liquid components cause it to bind with small amounts of the flour to create the pea-sized balls. During baking, these balls of flour-coated shortening create a flaky and tender texture in your baked goods, but since it stays in a solid state at room temperature, you can store your baking mix in the pantry without worrying about the shortening melting, as would occur had you used butter.

Step 4

Store the prepared gluten-free baking mix in a resealable container until needed as a substitute in recipes for traditional baking mixes.

Things You'll Need

  • 3 cups rice flour
  • ½ cup tapioca flour
  • 1 cup potato starch
  • Flour sifter or colander
  • 4 teaspoons xanthan gum
  • 2 teaspoons salt
  • 3 tablespoons baking powder
  • 1 ½ cups powdered milk
  • ½ cup solid vegetable shortening (such as Crisco)
  • Pastry cutter
  • 2-quart mixing bowl
  • Resealable 2-quart container

References

  • Master Baking Mix
  • Gluten Free Flour Blend
  • Gluten Free Bisquick Mix
Keywords: gluten free baking mix, wheatless baking mix, allergy free cooking

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor in Arts in history from the University of Houston.

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