I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes, while the Gluten-Free Bread Mix contains soy flour, which I think helps in most of the recipes with yeast.
- 300 g fine cornmeal, or maize, as fine as possible
- 500 g brown rice flour
- 200 g cornflour
- Mix all the flours very thoroughly or put into a food processor and pulse until mixed, if yours has a large enough capacity.
- Store in an airtight container.
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