Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, December 27, 2008

All Purpose Sorghum and Millet Blend

This is my preferred blend for making muffins, quick breads and one-layer cakes.

3 cups sorghum flour
1 cup millet flour
1 1/3 cups potato starch
2/3 cup tapioca starch

Sift together all ingredients until well blended. Store in an airtight container in the refrigerator or freezer.

6 comments:

Mystic Sight said...

Can't wait to try this, thanks

Chris and Tara Mason said...

Hi! I have a son with PDD-NOS. We are new to the GF/CF diet. Can you tell me what you use the following flour blends for:

All Purpose Sourghum (is it just for dinner/lunch breads or sweets too?)
Bean Flour
Rice Flour

Thank you so much for all of your recipes! We've tried a couple of them already and my kids don't even notice that we are eating different foods!

Tara :)
taralmason2@gmail.com

Anonymous said...

Should I use potato starch or potato flour? I know they are 2 different things and the way the recipe reads I am not sure which to use. Thank you.

Erin said...

Definitely use potato starch! Thanks for bringing that to my attention, I've edited the recipe to be less confusing.

Vigilance said...

This bread looks yummy,though my daughter has multiple allergies she's allergic to potato,what could I use instead? I usually buy food for life millet bread but it cost 5$ per loaf I can't afford that.

Erin said...

Hi Vigilance, instead of potato starch use arrowroot starch - it should work well.