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American · Bread
Gluten-Free Quick Bread Mix
A pantry blend of rice, tapioca, sorghum and chickpea flours with starch, gum and leavening, whisked once and frozen, ready to turn into quick breads and muffins on short notice.
- YieldServes 3 · About 6 1/2 cups of mix, enough for 3 batches of quick bread or muffins
- Hands-on17 min
- Total17 min
- Difficulty
Ingredients
- 1½ cupswhite rice flour
- 1½ cupstapioca flour
- ¾ cuppotato starch
- ¾ cupsweet white sorghum flour
- ¾ cupgarbanzo and fava bean flour
- ¾ cupcornstarch
- 3 tspxanthan gum
- 3 tspgluten-free baking powder
- 3 tspbaking soda
- 1½ tspsalt
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