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:
Can't wait to try this, thanks
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
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.
Definitely use potato starch! Thanks for bringing that to my attention, I've edited the recipe to be less confusing.
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.
Hi Vigilance, instead of potato starch use arrowroot starch - it should work well.
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