Everyone seems to have their own favorite flour blend. After experimenting with a lot of different combinations I settled on the following mix. This has turned into a staple for my baking and it works well in a variety of recipes.
Ingredients:
1½ C Arrowroot
1½ C Sorghum Flour
1 C Tapioca Flour
½ C Almond Flour
Directions:
Measure all ingredients into a medium bowl. Whisk until combined. Store unused flour in a tightly sealed container in the refrigerator. I prefer to use a large glass jar as it seals out air and other food smells best.
Recipes
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