This mix is my favorite mix
Cookies, cakes, scones, crepes, pancakes, muffins, fritters, quick breads...really any baked good that naturally wants to be tender and moist without any gluten development. When I first started playing around with gluten free flours I went the regular route of rice flours and tapioca starch, or variations thereof. The results were grainy, or chewy, but not what you’d expect from a cake or muffin. Then one day the light bulb went on, because these are all recipes, where it’s stressed over and over, don’t over mix, or you’ll develop the gluten.
Second epiphany was that I actually didn’t want to, or have to mimic wheat flour! I just wanted to create a mix that’s exactly suited to whatever type of baking I’m doing.
So I left behind other flour formulas, and set out to discover a flour combination that would equal a mild, soft cake flour-- and hit upon sorghum flour, potato starch and xanthan gum as the perfect combo.
low glycemic load, mineral and vitamin and protein content.
When I bake with this mix the results are always superior in taste and texture to white wheat flour. Another breakthrough: alternative flours don’t have to be substitutes for wheat flour, they can actually significantly outperform them in various circumstances.
This mix can be used in exact ratio to white wheat flour recipes with the same baking times. Best of all it’s easy to make and store.
Here’s how to do it:
Avaline wrapped the blue scarf over her head and tied it behind as Art locked the front door. A cloudy evening, she noticed how many roses hung near the gate. They walked the mile to the market with the usual chat about this house, or that garden, diverting back to the film they’d watched the night before “The Prime of Miss Jean Brodie” with Maggie Smith.
Hi I'm Sido Maroon,