VEGAN and GLUTEN FREE FLOUR BLEND

This yields 5 cups of flour. I’ve only made this blend for making pie crusts, but could be used for cakes, too (cake has never been my thing and I prefer raw vegan cakes made with avocado!).

One reason I’ve steered clear of baking is how specific it is. I like to break rules and think outside of the box, but you can’t in this department. There’s a reason why they’re listed in grams as I’ve learned (the hard way) using a measuring cup is pretty useless in baking.

I know my comments aren’t working on my website (I’ve tried to change this with no success) so shoot me an email if you want to know which brands I’ve used.

5 CUPS OF FLOUR:

Superfine White Rice Flour—336 g

Arrowroot Starch—126 g

Tapioca Starch—105 g

Coconut Milk Powder—98 g

Potato Starch—21 g

Xantham Gum—14 g (optional replacement: psyllium husk, but you’ll need to use 28g)