THE Glutenberg Bible now has a blog: The Glutenberg Apocrypha! I’m not sure yet how the site structure will pan out, whether the Apocrypha will stay a separate thing or not, but for now it’s where most of the “musings” will take place. Make sure to visit and subscribe to the RSS feed!

This page will, for now, continue to play host to the same one recipe. It’s for a flour mixture that I use in just about everything, from biscuits to cupcakes to English muffins. I find that it usually takes slightly (~10%) more of this stuff than a recipe calls for in wheat flour. The bag sizes are for convenience—those are the sizes I find at the local Asian market. If you find other bag sizes, that's fine; just adjust the protein and xanthan gum if the total amount is very different.

Most-Purpose Flour

Ingredients

  • 2 (16-oz) bags white rice flour
  • 1 (14-oz) bag tapioca starch
  • 1 (12-oz) bag potato starch
  • 1 cup millet flour
  • 1/2 cup protein powder
  • 2 1/2 Tbsp xanthan gum

Directions
Combine all ingredients in a very large mixing bowl. Alternate between using a large spoon to fold ingredients together and a wire whisk to blend them smoothly. Cover until ready to use instead of "all-purpose" (wheat) flour.

For something approximating whole-wheat flour, add a bit of rice bran when preparing the recipe. (Don't add it when making the flour, unless you plan to keep that enormous bowl in the fridge. Rice bran can go rancid when left out.)

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