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I still love my gluten free AP flour mix that I’ve been using for years, but I’ve started using a new corn free flour mix to test some of my recipes. For those of you out there who are corn free, know you are loved and thought of in this gluten free kitchen!
If you want to use this gluten free, corn free flour mix in any of the recipes that are formulated for my gluten free all purpose flour mix, just reduce the amount of liquids in the recipes. The almond flour in this mix doesn’t soak up liquids like masa harina does. The best way to reduce the liquids is to add 1/2 the liquids at once, and then gradually add in the remainder of the liquid until the dough/batter reaches the right consistency. Note – if you’re proofing yeast in your liquid, think ahead so that all of the yeast gets into the dough.
Photo by FotoosVanRobin
3 parts brown rice flour
3 parts tapioca starch
2 parts sorghum flour (or soy, or garfava)
1 part almond flour
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!