WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, March 6, 2013

Our Gluten Free FLour Blend.

3 1/2 cup white rice flour

2 cups potato starch

1 cup teff flour( or 1 cup of other higher protein flour of your choice- sorghum,chickpea, quinoa, etc.)

1 1/2 cup brown rice flour

1 cup tapioca

( If you opt to add guar gum then add 4 teaspoons(as a general rule of thumb, 1/2 teaspoon per cup of gf flour) we don't add it to our "all purpose" blend, we add only as needed for various recipes)


Mix well and keep in the fridge. I whisk my potato starch before trying to incorporate into the flour mix. It tends to have a lot of lumps that don't break up as easily once blended into the flour.



We have mostly gone to buying Asian Market flours, based on the amount of baking we do around here it is far more affordable. It is more risky since no one else in the corn community has likely tried the brands we have picked up, but so far so good.

I have used Authentic foods in the past and recently based on conversations within the corn allergy groups it is deemed reasonably safe.

I use Teffco Teff flour.

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