I eat gluten-free. There is a history of celiac disease in my family, so I am playing it safe + working on my knowledge of gut healing. In the meantime, I feed my family gluten-free too. I want to provide the same kinds of scrumptious food I ate growing up, so I searched and experimented with different flours in my cooking.
It is really difficult to mimic the texture and consistency of yeast-based breads. I focused on the quick breads – those that rise with baking soda or baking powder and sometimes with eggs.
This is flour recipe is deemed the winner – I can pretty much swap it into most things: pancakes, zucchini bread, muffins, dumplings.
Just for all of you!
Gluten-free flour blend
Recipe type: Baking
- 5 cups white rice flour (1 bag of Bob’s Red Mill brand)
- 3 cups potato starch
- 1 and 1/2 cups coconut (or almond) flour
- Mix together all the ingredients. Use cup for cup in baking recipes that call for flour.