Flour blends I'm using

I'm putting together the flour recipes I use for my bakes so it's organised and easy to find {unlike the rest of my recipe collection}. 

I, like the rest of you gluten free bakers out there have tried numerous pre-mix brands and multiflour mixes but have had mixed results and almost all the pre-mix blends leave that awful gritty texture which is never good.

Below are some of Bette Hagmans mixes which I've been using and having great results with. I will add to the list as I try different other mixes.

Four Flour Bean Mix-makes 9 cups

Exchanges cup for cup with wheat flour and works well in cakes and cookies.

Garfava Bean Flour 2 cups
Tapioca Flour 3 cups
Cornstarch 3 cups
Sorghum flour 1 cup

Four Flour Bean Mix-makes 9 cups- exchanges cup for cup with wheat flour and works well in cakes and cookies.
Strawberry Cupcakes

Light Bean Flour Mix- makes 9 cups- Use for breads only
Garfava Bean Flour 3 cups
Tapioca Flour 3 cups
Cornstarch 3 cups

Four Flour Bread Mix- makes 6 cups

Garfava bean flour 1 1/2 cups
Sorghum flour 1/2 cup
Tapioca flour 2 cups
Cormstarch 2 cups
Xanthum gum 1 1/2 tablespoons
Salt 1/2 tablespoon
Egg replacer 1/2 tablespoon
Sugar 6 tablespoons
Gluten Free Four Flour Bean Bread

Directions for Mixes
Place all ingredients in a large bowl. I use a whisk to mix and then place in a large zip lock bag and roll to ensure the mix is well combined.

Be sure to date the batches once mixed. I don't like to double up the batches, I just use the 9 or 6 cups per recipe and then mix a fresh batch when needed.
If you have any questions feel free to drop me a line . I love hearing from you guys.
Note: The background picture used for the "Gluten free flour blends" image above comes from here. It is not reflective of any gluten free flour.
Michelle xxx
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