|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This gluten-free flour blend recipe is made from a balanced blend of sorghum flour, brown rice flour, amaranth, and quinoa. This blend can be used in your favorite gluten-free bread recipes and to make a great tasting gluten-free pizza crust.
Use this mix to make homemade gluten-free pizza crust and gluten-free caraway seed sandwich bread.
- 2 cups sorghum flour
- 2 cups brown rice flour (we use superfine brown rice flour)
- 1 1/2 cups potato starch (not potato flour)
- 1/2 cup white rice flour
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1/2 cup amaranth flour
- 1/2 cup quinoa flour
Sift each ingredient into a large mixing bowl.
Thoroughly mix all ingredients with a large whisk.
Store mix in a large container, in the refrigerator or a cool dark location.
Label the container Gluten-Free All-Purpose Flour Mix
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.