1 cup sorghum flour
1 cup garbanzo-fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch
Mix well; store in an airtight container in the refrigerator.
Doesn't have a beany taste once baked. Can be used as one-to-one substitute.
Showing posts with label flour mix. Show all posts
Showing posts with label flour mix. Show all posts
Friday, May 3, 2013
Friday, July 29, 2011
GEMS flour formula
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
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
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