My lovely friend Molly B saw this New York Times post and thought of me. It’s talks a little bit about how Gluten-free cooking is getting better and better, rivaling the “real thing.” They feature a fellow blogger, GlutenFreeGirl, who shares a few tips for creating a great gluten-free flour mix, that I thought was worth passing along. :)
“Her exact mix changes with what she has in the house, but she finds that a ratio of 70 percent grain and/or nut flours (sweet rice, brown rice, cornmeal, sorghum, amaranth, teff, millet, oat, buckwheat or almond) to 30 percent starches (potato starch, arrowroot, cornstarch, tapioca) will yield an all-purpose substitute for wheat flour.”
“Her exact mix changes with what she has in the house, but she finds that a ratio of 70 percent grain and/or nut flours (sweet rice, brown rice, cornmeal, sorghum, amaranth, teff, millet, oat, buckwheat or almond) to 30 percent starches (potato starch, arrowroot, cornstarch, tapioca) will yield an all-purpose substitute for wheat flour.”
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