Gluten Free Flour Blend
"From Cooking Free by Carol Fenster. I usually use the almond flour option."
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
4.5 cups
ingredients
- 354.88 ml sorghum flour
- 354.88 354.88 ml cornstarch or 354.88 ml arrowroot
- 236.59 ml tapioca flour
- 118.29 118.29 ml bean flour or 118.29 ml chestnut flour
directions
- Mix together and keep in an airtight container in a dark, dry place, refrigerating or freezing if using the nut or bean flours. Remember to bring to room temperature before using though.
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
