Gluten Free Baking Mix for all my family and friends. Plus the mix can be stored at room temperature up to three months. This mix will make 8 cups. I usually double the recipe. Included at the end is a wonderful gluten-free Chocolate Chip Cookie recipe for you to get started with.
Use this mix for cookies, bars, brownies, quick breads, biscuits and thickening soups and sauces.
Gluten Free Flour Mix
2 Cups white rice flour
3 Cups potato starch
2 Cups sorghum flour
4 teaspoons xanthan gum
In a large airtight container whisk together all of the ingredients.
3/4 cups shortening
1/4 cup butter softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon gluten-free vanilla
2 3/4 cups Gluten free flour mix
2 cups semisweet chocolate pieces (12 ounce package)
Preheat oven to 375 degrees.
In a large bowl combine shortening and butter. Add brown sugar, granulated sugar, baking soda, and salt to shortening and butter. Mix well.
Beat in eggs and vanilla until combined. Beat in the gluten-free flour mix.
Add chocolate pieces.
Drop by rounded teaspoon 2 inches apart on a engrossed cookie sheet.
Bake for 7 to 9 minutes.
Makes around 48 cookies. ENJOY!
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