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

Tuesday, February 28, 2012

Biscuit Blend

Here is another rice-free flour blend. I have been using it sparingly - the starch content is higher than I like, but it makes really fluffy biscuits! It also makes the most amazing Navajo Tacos (recipe to follow soon). Biscuits and Indian Fry Bread are treats worthy of their own flour blend, I think, and this one works really well for both of them.

1/3 cup buckwheat flour (or teff flour)
1/3 cup sorghum flour (or amaranth flour)
1 cup tapioca starch

Sift together the buckwheat, sorghum and tapioca flours together until well-blended. Store in the refrigerator an air-tight container.

3 comments:

TK Kenyon said...

OOOOOoooo! Navajo tacos, please!

TK Kenyon

fallcityrose said...

These were a hit in our house. I tried the recipe because I needed to make fry bread for my son's pioneer camp, but I'm sure the kids will be asking for these on a regular basis.

Erin said...

I'm glad you liked it. :)