Come check out my first guest post at www.dairyfreebetty.com. She’s got an awesome blog. Thanks Jessica
Just a quick post today. You probably won’t be seeing much in terms of foodie posts in the next few days. My meals will consist of chicken noodle soup, juice and most likely some oatmeal for next few days. I spent the day at home sick with strep throat and doctor said I can’t go back to work before Wednesday. Boo Hate being sick, but I guess when working with kiddies all day long, that’s what I get.
So I thought today I would post a recipe for a GF flour blend. I use this blend when making muffins, cookies, bars, cake, etc. I came up with this mixture after trying out many found on the internet. (lots of trial and error). It’s been a while since I’ve made muffins and such, but they are great snacks for morning recess or even after school snack. So Sunday I decided to stock up my pantry on GF flour alternatives and made a batch of my flour blend. Here is my recipe:
Beaglebea’s Gluten-Free Flour Blend
1 cup brown rice flour (should be kept in fridge in airtight container)
1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xantham or guar gum (add an extra 1/4 tsp to each recipe).
This flour mix can be used 1:1 for regular flour in many of your recipes. However, I don’t usually use this blend for bread, pizza crust, breadsticks, etc. as those recipe often ask for specific flour combinations to get best results.
If you triple this batch and keep in an airtight container, you’ll be ready to convert most any recipes conveniently. (just remember to add the extra xantham or guar gum) I usually only make one batch at a time since I have little space to work with in my kitchen.
Hope it works for you. Let me know what you think.
What do you guys try to feed on when sick?