This is my special Sophia?s gluten free flour blend. I have been testing and testing and testing and I’ve finally found a flour blend that works really well for bread, cakes, pastries and pizza!
You can use it in place of any standard plain flour in cakes, pastries and cookies, but make sure you follow specific instructions for all breads as you cannot simply swap exactly between flours for any breads you make. Different gluten free flour blends behave differently, so make sure you take notice of how your flour blend reacts and adapt your recipe accordingly. Check out my epic naan bread that is entirely gluten free and super delicious! The perfect accompaniment to any curry night!
40g white rice flour
30g tapioca starch
100g potato starch
200g brown rice flour
40g buckwheat flour

Place the ingredients in the mixing bowl and combine 20 Sec / Speed 3. Tip the flour into a large jar and keep for up to 4 weeks.
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