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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

The Aherns' All-Purpose Gluten-Free Flour Mix Recipe

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This recipe for The Aherns' All-Purpose Gluten-Free Flour Mix is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
600 grams sorghum flour
600 grams millet flour
900 grams sweet rice flour
900 grams potato starch or arrowroot startch
Directions:
Directions:
Mix them all up in a large container. Put on the lid. Shake it around. You have flour. If you look at this combination, the millet and sorghum flour make up 40% of the mix by weight. The sweet rice flour, arrowroot flour and potato starch make up 60% of the mix by weight.

Here’s the important part: if you keep to this same ratio of whole grain to starches, you can use other flours you like more for your all-purpose mix. Stick to this ratio and mix up a big batch of flour.

You can bake almost any one of your old baking favorites now, substituting this mix for the all-purpose flour in the recipe. It’s easy.

The only thing you have to remember is this: do not simply measure a cup of the Gluten-Free all-purpose flour and expect the recipe to work. When you substitute your gluten-free all-purpose flour in a gluten recipe, use 148 grams for every 1 cup of gluten all-purpose flour. These measurements are your friends.

 

 

 

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