Perfect Low-Cost GF Flour Substitute

This flour substitute recipe was passed on to me from a friend.  That's the perfect way to find a new recipe--your friends are tried and true and you know their recipes will be too.

This works cup for cup for any recipe you want to bake.  So for every 1 cup of flour, you use:

Ingredients: 

1/3 cup rice flour
1/3 cup brown rice flour
1/3 cup cornstarch {Argo is GF}
1 tsp unflavored gelatin
1 tsp xanthan gum

that little recipe is equal to every cup of flour that you would need...so if you need 3 cups of flour, just multiply it by 3.   It's been used to make muffins, bread, cakes, and cupcakes--which all turn out perfect....much better than the GF mixes that stores sell.

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Below is the recipe for Classic White Cake from Food Network if you'd like to try out this GF flour substitute.  No one will ever know!

Classic White Cake

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large egg whites (3/4 cup)
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper

Directions

The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Variation:

CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.

Kid Friendly Arroz Con Pollo (GF)

Here's a dish that your little cowpokes will love.  This is the "mac n' cheese" of the Spanish/Latino world--their comfort food.  My version is mild and nourishing, with brown rice, carrots and tender pieces of chicken.  Maybe it will replace mac n' cheese in your home too.

Arroz Con Pollo is spanish for chicken with rice. Don't be afraid to make substitutions.  I recommend white rice, but I was out and used short brown rice this time.  My kids still loved it and wanted seconds.

GLUTEN-FREE, KID FRIENDLY ARROZ CON POLLO

Ingredients:

6 chicken thighs

2 Cups white rice (or brown--doesn't matter)

8 Cup water

1 Cup chopped carrots

1 tsp. salt.

1 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. chili powder

Pinch of parsley flakes

Directions:

Place the chicken thighs in a large cooking pan and fill with enough water to cover them--slightly floating is okay.  Add the salt, bring to a boil, then simmer for one hour or until falling apart.  Remove chicken thighs to cool on a plate.  Debone the chicken, lightly tear it into pieces. 

Wash the rice thoroughly and pour it into the chicken broth.  Add the onion, garlic and chili powder and parsley flakes--as well as the carrots and chicken pieces.  Make sure that the water level rises above your rice by about one inch and you should be okay.  Simmer for another 20 minutes and check the water level, just in case.  Cook until rice is done and water is absorbed.

Makes about 5 servings.

Raspberry Jam-Print Cookies

These are awesome! If you don't have these exact flours, experiment (that's what I did)! But be sure it totals the same amount of flour in the end: 1 1/4 CUPS.

INGREDIENTS:

1/4 cup Glutinous rice flour
1/4 cup Tapioca flour
1/4 cup White rice flour
1/4 cup corn masa flour
1/4 cup soy flour
1/4 cup sugar
1/2 cup butter
1/4 cup raspberry jam (other flavors work too)
1/4 cup pecans (finely chopped)optional

DIRECTIONS:
Preheat oven to 325 F. Mix flours and sugar together. Work the butter in until dough forms. Make balls and press your thumb down into the center of each to form a cup impression. Press the bottom of each cookie into the finely chopped pecans, if desired. Place the cookies on a baking sheet.
Put the jam into a small ziploc bag and snip off a small piece from one corner. Squeeze the jam into each 'cup' but be sure not to over-fill or they will boil over.
Bake for 15 minutes or until set and slightly golden.

Goes great with coffee