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Making your own bulk supply of flour
This is how to make up a bulk supply of the flours that Barbara chose to use in her recipes. Any combination of gluten free flours allowed for your own intolerance can be used – but results will vary.
Please keep your flour in the freezer/refrigerator. The flour will not go hard, only cold:
EXAMPLE 1 |
|
2 | CUPS WHITE RICE FLOUR |
½CUPS POTATO STARCH FLOUR
½CUP TAPIOCA STARCH FLOUR
EXAMPLE 2 |
|
6 | CUPS WHITE RICE FLOUR |
2 | CUP POTATO STARCH FLOUR |
1 | CUP TAPIOCA STARCH FLOUR |
EXAMPLE 3 |
|
12 | CUPS WHITE RICE FLOUR |
3 | CUPS POTATO STARCH FLOUR |
2CUPS TAPIOCA STARCH FLOUR ADDITIONAL INFORMATION
Cider vinegar is gluten free and is used as a dough enhancer
Whole Egg Replacer can be substituted for large egg if you are allowed the ingredients.
Check your baking powder is Gluten Free
2001 | ABM10 rev.0 |
