Gluten Free Baking Mix with Thai Rice Flour

I’ve finally come up with an inexpensive all purpose gluten free baking mix that I really like! 

I don’t really do New Years resolutions. I do something weirder. Every year on my birthday I pick a word that I want to use to define the year. A subjective word like “success” or “patience”. It’s usually a word that I would be embarrassed to share with someone else (so I’m not going to share this year’s word with you). But it alters the way I see myself, changes the way I make decisions, and usually changes my own definition of the word itself.

So, I don’t make New Years resolutions. But I do make plans! And one of my plans is to buy a cottage in a couple of years. You see, our family has been very mobile for the past 16 years (we’ve moved somewhere around 28 times, lived in 4 countries on 3 continents.) and we’ve never had a place we can really call our own. A cottage would be perfect for us. We could have a “stable” place to call “home” without giving up our adventurous life. In order to buy a cottage, we’re going to have to cut WAY back on our spending, so I’m looking for ways to cut costs. One of those ways is to make my own baking mix with the cheap rice flour from the Asian Grocery instead of spending the extra money on the pre-made mix like gluten free Bisquick.

 

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Thai Rice Flour is very fine and soft, a lot like wheat flour. I haven’t tried this mix with other flours.

The rice flour from the Asian Grocery costs less than a dollar a pound. Many of the pre-made mixes cost upwards of four dollars a pound. I think I’ve come up with a pretty great substitute for pre-made gluten free baking mix. I’ve messed around with it a bit, and I’ve actually made some pretty decent baked goods. Most have been good enough that no one can tell they’re gluten free. The donut holes I made with this mix were gone in seconds when I got the neighborhood kids to taste test them. Here’s the recipe for the mix below and I’ll be sharing a few recipes this week to make with it. (Including the donut holes and some amazing pancakes)

Gluten Free Baking Mix Recipe from knowgluten.me Follow Me on Pinterest

Gluten Free Baking Mix

Ingredients:

2 cups Thai Rice Flour
1/2 c Potato Starch
1 1/2T baking powder
1 tsp xanthan gum
1T sugar
1/4 t salt

Directions:

Combine all ingredients.
Store in airtight container.

 

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Gluten Free Chocolate Chip Pancakes made with knowgluten.me Thai Rice Flour Baking Mix Follow Me on Pinterest

You can make these awesome pancakes with my gluten free baking mix!!

Gluten Free Donut Holes from knowgluten.me Follow Me on Pinterest

You can make donut holes with this gluten free baking mix!

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12 thoughts on “Gluten Free Baking Mix with Thai Rice Flour

  1. Thanks Jodi for posting all these GF Recipes. I’m so happy being able to make my own baking mix following your recipes. I’ve just tried making one of your bread recipes that’s mostly from rice flour and it turned out so good.

  2. This looks interesting! How was the texture in your baked goods? I have found the end results, when baking with the rice flour to be a bit different in texture. Mostly because the rice flour is so fine and soft.

    • The starch and xanthan gum make the baked goods a little bit more like traditional baked goods. I still find that the xanthan gum leaves a bit of an aftertaste, but not really any more than the more expensive premade all purpose gf flours. I’ll have a couple of recipes to use with this coming up this week. (Including donut holes that are actually really awesome! Yay, my first successful donut!)

  3. Pingback: Gluten Free Pancakes made with Thai Rice Flour Baking Mix | know gluten

  4. Pingback: Gluten Free Donut Holes (Timbits) | know gluten

  5. Thanks for sharing. Going to try to find time to make them, they look so good in the photo. Yes, I miss donut holes too because could eat a few to get enough of the sweetness for my sweet tooth. Along with being a celiac, I have a corn allergy, among others, thus avoid xanthan gum, does guar gum work in the recipe too? I hope so! Cheers!

  6. wonderful! could I sub tapioca starch in place of the potato starch? trying to steer clear of potato – you can get inexpensive tapioca flour/starch at the Asian market too! thanks!

    • Hi Theresa, I think tapioca starch would be okay. For sure you could use corn starch if you’re not avoiding corn. If you make them with tapioca, let me know how they turn out. You may need to fry them at a higher temperature. I’m actually trying to make a tapioca starch based timbit for people who can’t eat xanthan gum and/or grains. :)

  7. I used your recipe as the flour substitute in both my chocolate and vanilla cakes. They turned out so great! The reviews I got were incredible! This lady was going on and on about how unbelievably good the cakes were!
    The 2nd time I made it, I couldn’t run over to pick up some Thai rice flour, so I took a chance with Goya rice flour since I read that it is superfine like the Thai. Oh my! What a difference, for the worse! Never again will I stray from the Thai rice flour!
    Thanks for this wonderful recipe!

    • Hey Jennifer! That’s good to know. I’ve seen the Goya at Walmart and I’ve been tempted to grab it. Did you use the mix for a wheat flour recipe? I’ve been wanting to do that to see how it turns out.

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