Yay! I have a new Gluten Free Flour Mix for you! This one is fabulous and uses a few less flours than this one. My new pie making friend Becca Knox has shared her flour mix with me and I find it to be super wonderful! I still like my original, too, but since I will be using this new one in an upcoming recipe, I want to share the mix with you now.
It’s simple!
ART OF THE PIE GLUTEN FREE FLOUR MIX #2
2 cups tapioca starch
2 cups cornstarch
1 cup potato starch flour
4 cups sweet mochi rice flour
And, I’m putting it in recipe form so you can print it out as well.
OK, stay tuned for another recipe coming soon that will use this!
Art of the Pie Gluten Free Flour Mix # 2 for Pie
Author:
Kate McDermott-Art of the Pie
Recipe type: Pastry
Cuisine: American
Prep time:
Total time:
Here another GF flour mix for pies.
Ingredients
- 2 cups tapioca starch
- 2 cups cornstarch
- 1 cup potato starch flour
- 4 cups sweet rice flour
Procedure
- Mix all ingredients together well in a big bowl.
- Store in a glass jar or other storage container of your choice.
- Makes 9 cups.
Is there a substitute for the potato flour? My son’s allergic.
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Is the mochi rice flour marked as gluten-free or known to be processed on gluten-free equipment? Once in awhile I run into Asian products that seem harmless (like rice) but have been contaminated because of the way they’re made. Thanks.
I use Koda Farms Mochiko flour. If you look at their website, you can see if their standards meet yours! http://www.kodafarms.com/product_glutenfree.html
Sounds like they’re all over it and the product is in fact GF. Thanks for the info. and for posting the link!
My pleasure!
Kate,
I am interested in knowing what the trade off is between gluten free and regular pie crust. I am guessing it is very tender since there is no gluten, but what other differences are there? Is gluten free a little easier to make?
Thanks
Patty
Patty- Great question. Although one would think that GF would be easier, I have found it to be more challenging as there is no gluten to hold the dough together as there is with traditional gluten-full dough. It is necessary to add something that will hold the dough together. Some use the gums, guar or xanthan, neither of which I use. Egg works well for me. Also, I find rolling out a GF dough to be completely different. A GF dough is softer and can fall apart. But, if it does, one just gathers it all back into a ball, and after a little chill out time, begins again!
My guess is that today I’ll be making up a batch of Kate’s GF flour – I bought the ingredients in December and it’s time to get boxes and bags off the counter!
Feel like I need someone to hold my hand and show me how to find all this stuff at the store, or in my backyard, or at least in my neighbor’s cupboard. Help!
Well, hopefully it will be fairly easy for you to find and gather the flour and starches. I should have mentioned that in what I wrote so thanks for the question.
I use Bob’s Red Mill for the starches and then go to the Asian food section for the sweet rice flour. The brand I use is Mochiko and it comes in a white one pound box.
If there is a natural foods grocery near you, I think you will be able to find everything. And, I’m seeing bags of Bob’s products in a lot of mainstream groceries now, too!
Wow. That is so helpful. I really do not spend much time at all in stores. I am vaguely aware that there are different kinds of flour and starches. I have flour in my freezer that has been there for an undefinable amount of time. I can get intimidated very easily at any kind of a recipe that is not straight forward. Thank you for answering so promptly. You have given me the courage to try this.
I send you a bouquet of flours.