- No Gluten
- No Milk
- No Soy
- No Egg
- No Nuts
- No Corn
Generally, All Purpose Flour is considered not good for health because of metabolic slowdown, acid-alkaline imbalance etc. When I was looking for an alternate flour that can be used in place of All Purpose Flour, I found this recipe. I tried using this Gluten-Free All Purpose Flour to bake cakes, muffins, pancake etc. It came out very well, and I was not able to make out the difference at all. The baked goods tasted great. Not only bakes, I also tried making chips. It came out very well. I will only use this gluten-free flour in place of the General All Purpose Flour in my recipes.
Total Fat: 15gm
Dietary Fiber: 40g
Preparation Time. 5 minutes
Cooking Time. 0 minute
Recipe Cuisine. World
Recipe Category. Substitute
Recipe Source. Bette Hagman
Yield. About 3 cups
Rice Flour = 2 parts
Potato Starch Flour = 2/3 part
Tapioca Flour – 1/3 part
Combine all ingredients. Blend with a whisk and store it in a dry container. Use this flour when any recipe calls for All Purpose Flour.
Tapioca Starch (According to Okinhealth.com)
- contains no protein so it is a good choice for those trying to cut their protein intake
Rice Flour (According to Okinhealth.com)
- Provides instant energy.
- Stabilizes blood sugar
- Helps bowel movement
- Protects against heart disease
Potato Starch (According to daonuts.com)
- Offers protection against colon cancer
- improves glucose tolerance and insulin sensitivity
- also lowers plasma cholesterol and triglyceride concentrations
- increases satiety and possibly even reduces fat storage
- useful for people with gluten intolerance or wheat sensitivity.
- a good source of energy