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Maya's Gluten Free Flour Mix No.1

1 cups brown rice flour
1 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca flour/starch
1 cup sorghum flour
2 teaspoons Xanthan gum


  • Mix well all ingredients and store in an airtight plastic container or zip locking plastic bag.
  • Keep flour mix in dark and cool place.
  • Before use bring it to room temperature.

(Recipe and info used with permission from the book "Gluten Free & Delicious" by Maya Gavric)

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Helpful Info

Xanthan gum is a plant based thickening and stabilizing agent often used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a stickiness, elasticity, as well as viscosity that would otherwise be achieved with the gluten. Xanthan gum is polysaccharide named for the bacteria, Xanthomonas campestris, which plays a crucial role in its creation. To create Xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance with a number of powerful properties. Only a small amount of xanthan gum is necessary to achieve the desired result, usually less than 0.5% of the food product weight.

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