Gluten-Free and Wheat-Free
Nice to have on hand for quick substitutions in the kitchen. It works well for muffins and cookies and is especially good in deep-frying batters. Use 1 cup (120g) baking mix to substitute for 1 cup (120g) wheat flour. Not recommended as a replacement in bread recipes.
1 1/3 cups (160g) garbanzo fava bean flour
1 cup (136g) white sorghum flour
2/3 cup (84g) cornstarch or arrowroot powder
1/4 cup (48g) evaporated cane juice
3 1/2 teaspoons xanthan gum
1 1/2 teaspoon salt
1/2 teaspoon cream of tarter
Combine all ingredients. Store in an airtight container.
Yield: 4 cups (480g)
The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman (p.173)
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