Gluten-Free All-Purpose Flour

1. 1

   Place the flax seeds or flax meal into a clean, moisture free grinder or blender. Grind flax until it is the consistency of whole wheat flour.

2. 2

   If the texture of the rice flour is gritty, it can also be placed in the blender and ground until it is more powdery in texture.

3. 3

   In a large bowl, combine ground flax, tapioca starch, and brown rice flour until mixture is uniform and no lumps remain. A wire whisk works well for this step.

4. 4

   Enjoy in any recipe that calls for gluten-free all-purpose flour. It can also be a great substitute for all-purpose flour in many traditional recipes for cookies, bars, quick bread loaves, muffins, and pancakes; just add an extra egg and 1 1/2 times the amount of leavening called for in the recipe. (For example, if a recipe calls for 2 teaspoons baking powder, use 3 teaspoons instead.) However, this flour may be too heavy for cakes, biscuits, and pastries, and does not contain enough protein for use in bread recipes.

* Per serving · 4 servings · Values may vary.

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