The formula requires four alternative gluten-free flours. The first two must be included; the next two offer a choice based on personal preference, availability or cost. All combinations will yield a superb loaf of bread:
Basic:
2 3/4 cups of brown rice flour and 2/3 cup sweet white sorghum flour
Add:
1/3 cup of one of the following flours: amaranth, buckwheat (light), gluten-free oat or teff
Add:
3 tbsp of one of the following flours: chickpea, millet, soy* (low-fat or defatted), quinoa* or white/red/black bean
*stronger-flavoured flour
Note: you may substitute regular sorghum flour (instead of sweet white) or regular buckwheat flour (instead of light) if necessary.
Source: gems of gluten-free baking by wendy turnbull
Thanks for posting this. :-) A friend of mine is in the process of being diagnosed and they are pretty certain its celiacs disease. I also have eczema and am wanting to try a gluten-free diet to reduce my symptoms. I saw this book in the store yesterday. If I like the flour combo I will buy the recipe book. This will give me a chance to try it. :-)
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