My brother, Jacob, is a health nut. He has experimented a TON with gluten-free flours and found this blend to be the best. After my experimentation, I agree!
3 cups sorghum flour
1 cup millet flour
1 1/3 cup potato starch
2/3 cup tapioca starch
Sift together all ingredients until well blended. Store in an airtight container in the refrigerator or freezer.
For the most part you can substitute this in any recipe and add 1/2 tsp of xanthan gum per cup of flour.
1 comment:
Hi. Stumbled upon this and I'm going to try it too. It's nice when someone else has gone through all the trial and error! Thanks! ~Karen (Emily & Sarah's mom)
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