Gluten Free Flour Mix #2

  • Wheat Free Flour Mix #2

    1 lb. barley flour (contains slight amount of gluten, check with your dr to see if it's allowed in your particular case.)

    1 lb. potato starch flour (not plain potato flour)

    1 lb. fine-ground maize flour

    6 tsp. bread soda

    3 tsp. cream of tartar

    Combine all into a bowl or container, blending well. Store as you would any flour. Use as a substitute for white wheat flour.
    * Caution: Read labels. *
    Some products have hidden wheat or gluten ingredients.

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    Comments 6 Comments
    1. PositivelyGF's Avatar
      PositivelyGF -
      I am enjoying seeing all the gluten free recipes here, but why would you post a recipe that contains barley flour in this list? Barley is in the wheat family.
    1. FreebieQueen's Avatar
      FreebieQueen -
      Quote Originally Posted by PositivelyGF View Post
      I am enjoying seeing all the gluten free recipes here, but why would you post a recipe that contains barley flour in this list? Barley is in the wheat family.
      Pure wheat grass and barley grass (just the grass, with absolutely no seeds) do not contain gluten.
      In fact, the U.S. Food and Drug Administration, in its finalized gluten-free label rules, has said that wheat grass and barley grass could be used to make foods labeled gluten-free, as long as the finished products contain less than 20 parts per million of gluten.
    1. JuliaM's Avatar
      JuliaM -
      Can you please re-label this as WF (wheat-free) flour? Even the FDA admits that someone with celiac can experience damage to their villi at levels of gluten as low as 0.4 mg per day. Twenty parts per million is about 6-10mg on a typical, strict GF diet. We don't need any "extra" damage! Thanks.
    1. zoeknitsinco's Avatar
      zoeknitsinco -
      I agree it should be labeled wheat free. It might be ok for someone with an "intolerance" , however someone with celiac would be very sick.
    1. FreebieQueen's Avatar
      FreebieQueen -
      Quote Originally Posted by JuliaM View Post
      Can you please re-label this as WF (wheat-free) flour? Even the FDA admits that someone with celiac can experience damage to their villi at levels of gluten as low as 0.4 mg per day. Twenty parts per million is about 6-10mg on a typical, strict GF diet. We don't need any "extra" damage! Thanks.
      Um, The TITLE of the Recipe pretty Much says it all, How else would you have them change the label when it already clearly states WHEAT FREE FLOUR MIX ????

      Attachment 12790
    1. TeacherSharon's Avatar
      TeacherSharon -
      This recipe is, indeed labeled wheat-free, yet it is under the category of recipes that are gluten free. For anyone who is medically required to be on a gluten free diet in order to live, barley is downright dangerous. As the mother of a Celiac child, I understand the confusion. I also understand the possible terrible effects of posting this recipe under the gluten free heading. I have seen food labeled gluten free in large print only to turn the package over and see that it was manufactured in a plant containing wheat. That type of misrepresentation can shut down the organs of a Celiac. We learn to be avid readers of packages every time we shop, lest one company make a change that will harm us or a family member. That's why anyone with any knowledge of that terrible disease would be alarmed at this seemingly minor mistake. Concern for others leads us to urge better understanding. Gluten free must mean free of gluten. Barley, rye, and wheat contain gluten. Thus, they should never be found anywhere in a list of gluten free recipes.

      Please consider a new category for this recipe.


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