Be the first to This flour blend is gluten-free for those allergic to wheat. Recipe may be halved.
Prep Time: 5 minutes
Ingredients:
- 3 cups garbanzo/fava bean flour (see notes)
- 2 cups potato starch (see notes)
- 2 cups cornstarch (see notes)
- 1 cup tapioca flour
- 1 cup sorghum flour
Preparation:
Mix these together in an airtight container and store in a cool, dark, dry place. Use large canisters with either screw tops or wire-latch closures. You may halve this recipe if you prefer a smaller mix.
Notes: Made by Authentic Foods, Bob's Red Mill, or Ener-G Foods. Also available from other gluten-free vendors such as Miss Roben?s, Gluten-Free Pantry, Gluten Solutions, and Glutino.
If potato starch is inappropriate for your diet, use 4 cups cornstarch. Likewise, if cornstarch is off-limits for you use 4 cups potato starch.
Yield: 9 cups
Recipe Source: Wheat-Free Recipes and Menus by Carol Fenster, Ph.D. (Avery)
Reprinted with permission.
Notes: Made by Authentic Foods, Bob's Red Mill, or Ener-G Foods. Also available from other gluten-free vendors such as Miss Roben?s, Gluten-Free Pantry, Gluten Solutions, and Glutino.
If potato starch is inappropriate for your diet, use 4 cups cornstarch. Likewise, if cornstarch is off-limits for you use 4 cups potato starch.
Yield: 9 cups
Recipe Source: Wheat-Free Recipes and Menus by Carol Fenster, Ph.D. (Avery)
Reprinted with permission.
