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

Saturday, August 22, 2009

Another Multi-Grain Flour Blend

I like this blend best in pizza crust and sandwich bread.

1 cups brown rice flour
1 cups sorghum flour
3/4 cups potato starch
3/4 cups tapioca starch
1/2 cup millet flour

1/2 cup corn flour

Sift together all ingredients until well-blended. Store in the refrigerator or freezer.


rocky said...

This blend will never let you down for sandwich bread in a bread machine. Love it.

klroberts97 said...

Can you suggest a substitution for potato starch? I'm avoiding nightshades, so can't use potato starch. I also have an allergy to chickpeas/garbanzo beans - can you recommend a substitute in recipes calling for chickpea flour? Thanks!

Erin said...

Arrowroot starch or cornstarch or a combination of the two would be good substitutions. A combination of fava bean flour and sorghum flour might work for the chickpea flour...or other bean flours if you can find them, like white bean flour (I think Bob's Red Mill sells a variety of bean flours).