* Exported from MasterCook *
Gluten-Free Flour Mix, All-Purpose
Recipe By : Debbie Adler
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Posted Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 cup flour -- tapioca
3/4 cup sorghum flour
3/4 cup millet flour
1/4 cup teff flour -- ivory
1/4 cup flour -- quinoa
This is the all-purpose, gluten-free flour mix we use at my bakery
and what I use at home.
I always recommend doubling or tripling this recipe, storing it in an
airtight container, and placing it in the freezer. Storing it this
way prevents spoilage. You never know when the baking mood will
strike, and the last thing you want to do is start hauling out
separate bags of flour and mixing it in the right proportions. It
just might ruin that mood.
Whisk together the tapioca flour, sorghum flour, millet flour, ivory
teff flour, and quinoa flour in a large bowl.
Pour the flour mix into a large zip-top bag or freezer-safe airtight
container. The mix will stay fresh for up to 1 year in the freezer.
S(Internet address):
https://nutritionstudies.org/recipes/dessert/all-purpose-gluten-free-flour-mix/
Yield:
"3 cups"
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Per Serving (excluding unknown items): 117 Calories; 1g Fat (6.0%
calories from fat); 3g Protein; 24g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch).
NOTES : 2020 - 1207