Guest guest Posted January 8, 2008 Report Share Posted January 8, 2008 here's a good combo of GF flours. PASTRY MIX USE FOR BISCOTTI ALSO Make a batch of this mix and keep as a base for making wheat free - gluten free cookies, pies, cakes and more. This is enough for 4 batches of pastry, each batch making 3 pie crusts. Can also use for other recipes that call for flour. Ingredients: 2 cups tapioca flour 2 cup cornstarch 1 cup potato starch 4 cups sweet rice flour 4 rounded teaspoons xanthan gum 2 teaspoons salt 2 teaspoons sugar Combine all ingredients, mix well, and place in a plastic bag or closed container. Store it with your other baking goods. Do not refrigerate. > > > Hi All, > > > Has anyone successfully added leftover cooked grains to gluten- > free > > > sourdough bread? I tried it and it seemed very heavy while being > tasty. > > > Is there some important adjustment that needs to be made? > > > > > > Thanks, > > > Sharon > > > www.sanctuary-healing.com > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2008 Report Share Posted January 8, 2008 Thanks, , This looks interesting. Sharon > > > > Hi All, > > > > Has anyone successfully added leftover cooked grains to gluten- > > free > > > > sourdough bread? I tried it and it seemed very heavy while being > > tasty. > > > > Is there some important adjustment that needs to be made? > > > > > > > > Thanks, > > > > Sharon > > > > www.sanctuary-healing.com > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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