Gluten-Free Flour

When I bake, the results are almost immediately transferred into travel containers and loaded in my car. From there, I make several trips back and forth from my trunk to my classroom. As I unload whatever baked creation I brought along that day, I have students, eagerly waiting to volunteer their services as taste-testers. It doesn't matter what I put in front of them, it is almost always gone in a matter of seconds. And then, of course, the begging battle begins, as the kids make their cases as to why their specific class deserves a treat that day.

But before I start passing out cupcakes to my first block class (because who doesn't need a sugar overload at 7 am?), I pile a variety of  my goodies onto a plate and head up to the front office. My biggest fan, best customer and personal advertising campaign is the secretary for one of our assistant principals. I bring Sandy a plate of treats and she immediately decides which one(s) she is keeping for herself and then slices whatever is left into bite-sized pieces for anyone who wanders past her desk.

From kids waiting to see the principal, teachers passing through during their prep period, the attendance office clerks to substitute teachers checking in, anyone who breezes by Sandy's desk is offered bites of goodness. At first, people almost always decline. But Sandy is persistent. She sings my praises, describes the flavors to a tee, and coaxes reluctant visitors into sampling something yummy.

This practices has been going on for close to two years, now. If teachers need something sweet, they know to check in with Sandy and see what she is peddling on my behalf. And Sandy has started discussing my recipes and different specialties with just about anyone who will listen. She entertains requests, comes up with her own ideas, and, as a fellow baker, shares suggestions and recipes with me. Despite the fact that she is the same age as my mom, she is one of my closest friends. She takes care of me. She coaches me. She supports me. She helps me.

One of the requests that one of Sandy's frequent customers made was for gluten-free items. We have a few faculty and staff members that are vegan, gluten-free.Vegan isn't a new venture for me, and I know that my coworkers appreciate the treats that I bring in. Gluten-free was another request that I had gotten for cupcake orders and other friends who are trying something new.

My first ventures into gluten-free were not successful. They were gunky. They were rocks. They were dense, and not in a good way. But some experimenting, some research and a lot of test batches has helped me find a flour mix that works. This flour mix can be used in a 1:1 ratio in almost all baking recipes.

Gluten-Free Flour

adapted from Sweet Vegan

Makes 3 cups

2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1.5 teaspoons xantham gum

1. Sift together ingredients.

2. Use in your favorite recipes.

3. Store any unused flour in an airtight container and refrigerarte.