"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Nancy's Flour Blend GF Recipe

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This recipe for Nancy's Flour Blend GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Saturday, December 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 part tapioca flour
3 part potato starch (not flour)
1 part sorghum flour
2 part other Non-Starch flour or mix of flours (Superfine Rice, Teff, GF Oat, Almond, Bean,etc or mixed)


For Large Mix
24 oz. tapioca flour
24 oz. potato starch
8 oz. sorghum flour
16 oz. other Non-Starch flour or mix of flours

Directions:
Directions:
In large bowl whisk all together. Put in airtight container. Can be stored for a long time at room temperature or in the freezer. Use it just like you would regular flour.

Personal Notes:
Personal Notes:
I have an allergy to corn that can be pretty bad when using concentrated corn from corn starch. This mix is really easy to use and doesn't have the grainy-ness or off-taste that other blends may have. I weigh my portions out but it's just as good to measure.

PLEASE NOTE: You must use potato starch not potato flour as these are two different items. Also, in baked goods, don't forget to adjust the eggs in a recipe and make sure to add xanthan or other binder. See "Tips" section for more information.

 

 

 

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