Cooking and Serving: 2 cups (280 g) flour
Ingredients
105 grams Better Batter all purpose gluten free flour blend (75% of total) | 18 grams cornstarch (13% of total) | 17 grams superfine blanched almond flour (12% of total)
Description
Prep Time: 5 minutes | Cook Time: 0 minutes | Servings: 2 cups (280 g) flour
Ingredients
105 grams Better Batter all purpose gluten free flour blend (75% of total)
18 grams cornstarch (13% of total)
17 grams superfine blanched almond flour (12% of total)
Simple digital kitchen scale
224 grams Better Batter all purpose gluten free flour blend, (80% of total)
28 grams cornstarch, 10% of total
28 grams dry milk powder, 10% of total (See Recipe Notes)
Instructions
To make a gluten free flour blend of any kind, you will need a simple digital.
Press the “tare” button to zero out the weight of the Better Batter flour.
blend. Add the cornstarch, bit grams.
Press the “tare” button to zero out the weight of the cornstarch. Add the.
ready to use it to make pastry.
Notes
* 28 grams cornstarch, 10% of total
* To make a gluten free flour blend of any kind, you will need a simple digital
kitchen scale. Turn the scale on, and switch to grams (from pounds) if
necessary * Place a large bowl on the scale and press “tare” to zero out the weight of
the bowl. Add the Better Batter (or mock Better Batter blend) to the bowl,
bit can be added quickly and without much care, since you can remove some flour
* Press the “tare” button to zero out the weight of the Better Batter flour
blend. Add the cornstarch, bit grams.
* Press the “tare” button to zero out the weight of the cornstarch. Add the
milk powder, bit * Whisk vigorously to combine very well. Use in a recipe like pie crust, or
place in a lidded container and store in a cool, dark place until you’re
ready to use it to make pastry.
For the all purpose flour blend.
For the all purpose gluten free flour in this blend, you can use Better Batter
itself, or our mock Better Batter blend:
For 1 cup (140 g) mock Better Batter
* 42 grams (about 1/4 cup) superfine brown rice flour (30%)
* 42 grams (about 1/4 cup) superfine white rice flour (30%)
* 21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
* 21 grams (about 2 1/3 tablespoons) potato starch (15%)
* 7 grams (about 1 3/4 teaspoons) potato flour (5%)
* 4 grams (about 2 teaspoons) xanthan gum (3%)
* 3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)
I use whole milk powder and nonfat dry milk powder interchangeably here. Since I
never make pastry without fat, I don’t notice a difference in the ultimate
recipe regardless of which milk powder I’ve used.
If you can’t have dairy, you can use Native Forest coconut milk powder, or the
following altered formula for 1 cup of gluten free dairy free pastry flour:
* 105 grams (mock) Better Batter all purpose gluten free flour blend (75% of
* 18 grams cornstarch (13% of total)
* 17 grams superfine blanched almond flour (12% of total)
Nutrition information is automatically calculated, so should only be used as an
Words gluten free pastry flour with images with pastry dough in a bowl, pastry
flour in a bowl and an apple pastry tart
gluten free pastry flour with images with pastry dough in a bowl, pastry flour
in a bowl and an apple pastry tart