Pasty Flour Blend

7

September 4, 2011 by Flora Dawn

I really hate to post another flour blend. I mean, how many flour blends to we need?

But I came across a gluten-free blend that is specifically for pastries, and I really like it.

It’s not the healthiest of blends, but it’s for pastries, so they aren’t healthy anyway.

I wish I could find one really perfect (and healthy) flour blend for all things, but that just doesn’t seem to be the case. So¬† far this has been the best blend for pie crusts.

Pastry Flour Blend

I use all Bob’s Red Mill Brand flours/starches for this blend.

  • 2 cups white rice flour
  • 2/3 cup potato starch
  • 1/3 cup arrowroot starch (or you could use cornstarch or tapioca starch if you prefer)
  1. In a large resealable bag or container with a tight-fitting lid, combine all ingredients and shake to combine.
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7 thoughts on “Pasty Flour Blend

  1. A good blend to know about, thanks! Not very healthy, perhaps, but when it’s pie crust we’re talking about, how healthy is it going to be? And your mix does not have cornstarch. I prefer to use tapioca or arrowroot like you have.

  2. Hannah Johnson says:

    Can you use brown rice flour in this mix in place of the white rice?

    • Flora says:

      Hannah,I think you typically can replace brown rice for white rice in recipes (including this one). However, if you are using it for pie crust, I really think white rice flour would provide a superior texture. Brown rice tends to be coarse unless you are able to find a superfine version (like Authentic Foods brand). Perhaps just replacing half or a third of the white rice with brown might be a good compromise.

  3. Kris says:

    Would replacing the potato starch with tapioca flour or arrowroot work? I have to avoid potato, any suggestion appreciated! Thanks!

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