Gluten intolerance is surprisingly high in our modern society, with 1 in 70 Australians living with celiac disease, and many more living with other forms of gluten intolerances. I myself try to avoid gluten in my diet because my digestive system just does not like it! I experience all sorts of unpleasant symptoms including bloating and severe discomfort. But that doesn’t mean I don’t enjoy baking occasionally! Fortunately gluten free flours are available in most large supermarket chains; however I thought I would share with you a simple and healthy recipe so that you can learn to make your own!
The beauty of this recipe is that you can use this ‘all purpose’ flour for most things you would use normally use wheat flour for and you can play around with it to create the flavours you desire!
- 3 cups brown rice flower
- 1 cup potato starch
- 1/2 cup tapioca
- 1/2 cup buckwheat flour
- 2 tsp. Xanthan gum (this isn’t essential to the recipe)
- Simply combine all the ingredients together. Though it is important to thoroughly mix it so that all the ingredients are well combined.
- Store in an airtight container in a cool area.
- Use it to bake bread, buns, pizza bases and anything else that requires the regular wheat dough.