What makes gluten free cookies taste so bad? The answer to that in my opinion is tapioca flour. Tapioca flour leaves a bad after taste in your mouth, which in turn makes any pastry taste awful. Replacing tapioca flour with arrowroot flour can make the entire pastry taste better. The benefits of using arrowroot flour are that it takes away the bad after taste and completes the products structure needed in the flour. Just for reading this article I will include my personally created all-purpose gluten free flour recipe for you to use.
The Best Ever Gluten Free All Purpose Flour Recipe
Many gluten free pastries recipes depend on the wheat flour to complete the recipe. I, after 2 years of testing, have come up with the perfect flour recipe. A blend of Brown rice flour or white rice flour depending on what you are making, which adds the best flavor, combine with potato starch, arrowroot flour, and xanthan gum or guar gum.
Gluten Free Flour
2 cups brown rice flour
2/3 cup potato starch
1/3 cup arrow
1t xanthan gum or guar gum
Use this recipe in any recipe that calls for wheat flour, and substitute cup for cup with this. The only thing I would not use this in is bread recipes. Gluten free bread recipes can be more complex than regular bread recipes.
The benefit of using this recipe is it can be used in almost any pastry recipe. Plus arrowroot flour can be easily found and inexpensive to get. You may find it at almost any grocery store or online. This one minor change will make a major difference in your gluten free pastries. For More insider tips and tricks please visit my website at http://gluten-free-pastries.blogspot.com.