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Home Bakery

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

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Prima ABM10 instruction manual Making your own bulk supply of flour

ABM10 specifications

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