Better Batter Gluten Free Flour Recipe
Make your own Better Batter gluten free flour with brown and white rice flour, tapioca and potato starch, potato flour, and powdered pectin.
Servings: 3 cups
Equipment
- Digital kitchen scale required
Ingredients
- 126 g superfine brown rice flour 30% of total
- 126 g superfine white rice flour 30% of total
- 63 g tapioca starch/flour 15% of total
- 63 g potato starch 15% of total
- 21 g potato flour 5% of total
- 12 g xanthan gum 3% of total
- 9 g pure powdered pectin (without the calcium packet) 2% of total
Instructions
- Measure using a digital kitchen scale. There aren’t proper volume equivalents for some of the ingredients.
- Place all ingredients in a large bowl, and whisk to combine well. The pectin should be used without the calcium packet. Store in an airtight container at room temperature until ready to use.
- The recipe can be halved or used in multiples easily. Just be sure to whisk fully in a large enough container.
- Use of lower quality ingredients than those to which I have linked in this post (including the xanthan gum and pectin!) will result in a markedly lower quality product, one that does not behave at all like mine. Proceed at your own risk.
Video
Nutrition
Serving: 1cup | Calories: 499kcal | Carbohydrates: 113g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 144mg | Potassium: 458mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 2mg