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Christine is a wife, mom and lover of good food. When she's not on Facebook or Pinterest, you can find her in her kitchen, experimenting for more gluten-free-bread.org recipes!

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  1. 1


    thanks for your inspiring recipes …. my question is :
    I am new to gluten free journey, l have only potato starch, corn starch, oats flour, chickpeas flour, brown rice flour and white rice flour…. allergic to xanthan gum and I can’t get the tapioca flour where l do live,, so every recipe l am trying to use is calling for one of these two missing ingredients that l can’t use, so cam ypu help me to make my own GF flour blend that will not be crumbly and easily cracked?


    1. 1.1


      Hi Suzan,

      Thanks for asking.

      So in the flours and starches you listed, you could try making my gluten free bread flour mix, here: https://gluten-free-bread.org/how-to-make-gluten-free-bread-flour-mix

      You’ll have to sub the tapioca flour. In this bread flour mix, I use 5 cups total of starch. Try using 3 of cornstarch and 2 of potato starch.

      In this oatmeal bread recipe, you could replace the tapioca starch with cornstarch and potato starch – just measure to make sure they are 175g.

      Hope this helps!



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