Fashion icon, Alexa Chung, once said that she was “afraid of bread” or perhaps she went as far as saying she loafedit. I doubt that Chung is the kind to make terrible bread-related puns, but it’s amusing to imagine her crusading the masses into eschewing their heads from the once humble baked good.
As someone whose diet growing up consisted of white rice for breakfast, lunch, and dinner, I’ve always found that feeling of fatigue after a heavy meal as a good sign of a life well-lived, where I would proceed to lay comatose on my bed for a few hours so my body can do its thang.
I’ve always found that feeling of fatigue after a heavy meal as a good sign of a life well-lived.
It’s not as if my adult body can no longer process gluten despite my previous statement, but even if I was, the consequences it has on it are nowhere near life-threatening compared to say someone who has Celiac. That being said, my semi-conscious decision to find gluten-free alternatives is an effort to be kinder to my body, because at least for me, I truly am what I eat. I also want to challenge myself, to find creative ways to re-create the food that I love and as a result educate myself, my family and friends, and hopefully you, into braving the alternative, and dare I say, actually like it.
2 cups + 2 tbsps brown rice flour
2 cups + 2 tbsps white rice flour
2 cups + 2 tbsps sweet rice flour/glutinous flour
2 cups + 4 tbsps tapioca flour
1 tbsp + 1/4 tsp xanthan gum
In a large bowl, add all of the ingredients together and whisk until thoroughly incorporated. You can also place the ingredients in a large fine mesh to sift all the ingredients together.
Store in a large container fitted with a tight lid.
The general rule is a 1-to-1 ratio for recipes calling for regular all-purpose flour. However, do keep in mind that you will likely need to adjust the amount depending on your recipe.