Monday, November 7, 2011

Gluten Free Four

This is from my friend Lisa..

 
  •  
    2 parts extra fine ground brown rice flour
  • 2/3 part potato starch (not flour)
  • 1/3 part tapioca flour (sometimes called starch)
  • That's it!
  • Then, for bread:
  • 1/3 part millet flour
  • 1/6 part sorghum flour
  • 1/6 part cornstarch
  • 1/6 part potato starch
  • 1/6 part tapioca flour
  • These are in the book Gluten-Free Baking Classics

1 comment:

The Japanese Redneck said...

Seems lot a lot of people are alergic to gluten these days.