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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

2CUP POTATO STARCH FLOUR

1CUP TAPIOCA STARCH FLOUR

EXAMPLE 3

12 CUPS WHITE RICE FLOUR

3CUPS 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 or make your own:-

¼ ozs/7gm Potassium Bicarbonate (from chemist) 2 tsp 4¼-ozs/115gm Potato Starch Flour (Brand name Farina) ¾ CUP

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Prima ABM 9 instruction manual Making your own bulk supply of flour

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