I make - Mock Better Batter Gluten-Free Flour Mix

I was intrigued by the addition of pectin. It does make sense to use pectin to glue everything together and to provide some texture as well. I didn't come up with this mix. It came from Nicole Hunn, the author behind the excellent blog, Gluten free on a shoestring. So I made up 700 g worth to experiment. Watch this space!

Mock Better Batter Flour Mix

1 cup	Ingredients	4 cups	5 cups
42 g	brown rice flour	168 g	210 g
42 g	white rice flour	168 g	210 g
21 g	potato starch	84 g	105 g
21 g	tapioca starch	84 g	105 g
7 g	potato flour	28 g	35 g
4 g	xanthan gum*	16 g	20 g
3 g	pure powdered pectin	12 g	15 g
140 g		560 g	700 g

*I omit xanthan gum in my reproduction to make the blend more flexible for baking.

To make bread flour:

For bread flour with Ultratex 3

105 grams (about 12 tablespoons) Mock Better Batter gluten free flour (75%)

30 grams (about 6 tablespoons) unflavored whey protein isolate (21%)

5 grams (about 2 teaspoons) Ultratex 3 (4%)

Mock Better Batter Flour Mix

Update on 13/06/2020: have made (no-yeast) breadsticks, blondies and yogurt cake. One thing which stands out is that it's harder to tell whether the baking is done because the toothpick always comes out with some crumbs on. Wondering whether it's because of the addition of pectin. As for texture, I can't tell the difference.