Living Gluten-Free For Dummies by Danna Korn

Author:Danna Korn
Language: eng
Format: mobi, epub, pdf
Publisher: John Wiley & Sons, Ltd.
Published: 2010-04-27T10:00:00+00:00

1 part brown rice flour (or 1 part white rice flour)

1 part cornstarch

1 part tapioca starch

3/4 parts sweet rice flour

Carol Fenster has also developed a gluten-free flour mixture using sorghum and corn flour (she suggests using a small coffee or spice grinder to make the corn flour out of white cornmeal).

Carol Fenster’s Corn Flour Blend

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

1/2 cup corn flour

Baking bread the gluten-free way

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