|
To make a flour blend, thoroughly combine all ingredients. Store in a container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.
All-Purpose Flour Blend
Use this blend for all your gluten-free baking.
1/2 C rice flour
1/4 C tapioca starch/flour
1/4 C cornstarch or potato starch
Each cup contains: 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein
High-Fiber Blend
This high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes.
1 C brown rice flour or sorghum flour
1/2 C teff flour (preferably light)
1/2 C millet flour or Montina flour
2/3 C tapioca starch/flour
1/3 C cornstarch or potato starch
Each cup contains: 426 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 94g carbohydrate, 9mg sodium, 6g fiber, 7g protein
High-Protein Flour Blend
This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.
1-1/4 C bean flour (your choice), chickpea flour or soy flour
1 C arrowroot starch, cornstarch or potato starch
1 C tapioca starch/flour
1 C white or brown rice flour
|
Forum 
Favoured: 0
