Recipes - Gluten Free Flours


Below are the three essential flour mixes that you need. These flour mixes are used in most of the recipes we will give you and take the place of wheat flour in a 1:1 ratio. These flour mixes were developed by Bette Hagman, and can be found in her book "The Gluten Free Gourmet Bakes Bread."

We would like to mention that Bette Hagman's recipe books are WONDERFUL. Her "Gluten Free Gourmet" book has been well used by both of us. (In fact, Kirsti's first copy was so well used that it had to be honorably retired . . . in other words, it fell apart!) Her books have a lot of information on Celiac and Gluten Free Cooking in general, as well as hundreds of yummy recipes. They are sold at most major bookstores, as well as online stores such as Amazon.com. Sometimes they can also be found in local Public Libraries. Check one out!


Flour Mixes


Bette Hagman's GF mix

Gluten-Free (GF) Mix - from Bette Hagman's Gluten Free Gourmet

3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch

Mix well.

Bette Hagman's Featherlight mix

Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread

1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)

Mix well.

Frenchbread Mix

French Bread/Pizza Mix - modified from Bette Hagman's Gluten Free Gourmet Bakes Bread

3 1/2 c. white rice flour
2 1/2 c. tapioca flour
2 Tbs. Xanthan gum
1 1/2 Tbs. unflavored gelatin
2 Tbs. Egg Replacer
1/4 c. white sugar
2 1/2 tsp. garlic salt

Mix together. Store on the counter-top.

All purpose flour mix

Mix up Bette Hagman's featherlight mix and her gf mix. In a large bowl combine 3/4 c. featherlight to 1/4 c gf mix. Store on your counter.

Oat Flour Mix

5 c. gluten free oat flour*
3 1/3 c. tapioca flour
3 c. cornstarch
2/3 c. potato starch
3 Tbs. potato flour
* Ground up gluten free oats