I've been searching for the perfect gluten-free all-purpose flour blend that is tolerable for fructose malabsorption and that has good taste and texture. I started out with sorghum blends, but we didn't care for the flavor. I made a yeast bread that we could toast and all we could think to describe it was "smoky." I also have issues with my baked goods turning out dry and crumbly when using the sorghum blends. Even using xanthan gum. I finally figured out that I could replace some of the AP flour with almond flour and get a moist, neutral-flavored baked good.
I decided to try something other than a sorghum blend and came across this fabulous recipe using sweet rice flour. Sweet rice flour is also known as "glutinous rice flour." It is stickier than other flours and requires less xanthan gum. I like that this blend has the xanthan gum built right in. The flavor is also very neutral and it's a beautiful, brilliant white.
I thought about mixing the almond flour directly into the sweet rice flour blend, but almond flour has to be refrigerated and I didn't want to have this big container taking up all the space in my fridge. So my future recipes will specifically call for an amount of sweet rice flour blend and an amount of almond flour. It's important to scoop the flour into the measuring cup and then level it off with the flat edge of a knife (instead of using the measuring cup as a scoop itself). I hope this blend works as well for you as it does for me! Please note I am not taking credit for this recipe. I just want to have the recipe in my blog to refer back to it for future recipes.
Sweet Rice Flour Blend
from Carol Kicinski at Epicurious.com
4 1/2 cups white rice flour
1 1/2 cups sweet (glutinous) rice flour
2 cups potato starch (not potato flour)
1 cup tapioca starch (also known as tapioca flour)
4 teaspoons xanthan gum
Measure each ingredient by scooping it into a measuring cup, leveling it off with a straight edge, such as the back of a knife. In a large mixing bowl, whisk all ingredients together very well until they are evenly distributed. Whisk the ingredients slowly for at least a minute or two, making sure to get to the bottom of the bowl and turning the ingredients over and over. Store in an air-tight container in your pantry.
This recipe can easily be halved, doubled, or tripled.