I’m so excited to share something I’ve been working on with you! I have been baking up a storm while testing out this new flour blend. If you have baked gluten-free at all you know it can be a bit tricky. If you add in dairy and/or egg allergies it can be extremely challenging to say the least!
I will admit to having many failures under my belt. But all of those failures can be turned into a learning experience! I am by no means an expert but I have learned a lot about what works….and what doesn’t. I’m excited to continue to learn more about baking with allergy restrictions…even if it means the occasional horrific flop:-)
I have had great success with this flour blend and I am so excited to share it with you! I will be posting many recipes using this particular flour blend so stay tuned…..
Try out this blend the next time you bake up a delicious gluten-free treat!
- 2 cups sorghum flour
- 1 cup white rice flour
- 1 cup teff flour
- 1 cup potato starch
- 1 cup tapioca starch
- Combine all ingredients in a large air-tight container.
- Shake until combined.
- Use in place of traditional flour....happy baking!