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Saturday, January 1, 2011

The Basics: Flour

Flour: the key ingredient to most recipes (breads, waffles, muffins, pancakes, desserts). 

In the past I tried eliminating all foods that contained flour or would buy pre-made food that was labeled gluten-free.  We didmanage to find cereal, oatmeal, pizza crust, and waffles that tasted somewhat decent.  I experimented with Soy flour, which not only smelled terrible but tasted just as bad.  My creations would fall apart, lacking "stickyness" and were such a disappointment.

Silvana came up with a Flour blend that uses White Rice Flour (6 cups), Tapioca Flour (3 cups), Potato Starch (1.5 cups), Salt (1 Tbsn), and Xanthum Gum (2 Tbsn).  My first endeavor was to make two batches! 

1 comments:

Smith Family

Hi, Karen! I would love to get together and chat sometime about healthy eating. Although we are not gluten-free. I do cook and bake with a ton of gluten-free ingredients. I would recommend increasing the nutritional value of your gluten-free baked good by learning to use awesome gluten-free flours like coconut, teff and my personal favorite, blanched almond flour. It is so awesome how you are serving your husband by cooking foods that improve his health and happiness. May God bless you on your journey! Love, kel

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