This is a flour replacement for regular recipes. I definitely like it better than Bob's Red Mill multipurpose flour. But, I am still getting used to the new flours and the textures they make. So, this is the only other I've used.
I got it from the book 1000 Gluten Free Recipes by Carol Fenster. I haven't used a lot of the recipes, but the pie crust I made today from it was really good.
1 1/2 c Sorghum Flour
1 1/2 c potato starch/cornstarch
1 c tapioca flour
Blend well with a wire wish. Store in a cool, dark, place in a tightly sealed container. (I store all of my flours in the freezer, you just have to bring them to room temp before using.)
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