Yes, it has finally happened (can you hear the gluten-free angels singing?).
I came up with my own GF flour mix and I am terribly excited. I haven’t done a tremendous amount of testing as of yet, but it has worked wonderfully well with a yummy shortbread bar I am working on (think shortbread, caramel, almonds). I have also tested it out with our fave chocolate chip cookie recipe and the result was a yummy and crispy cookie.
Naturally, I wanted to share this recipe with you. We can test it out together. And PLEASE tell me if and when you use it, and how your goodies turn out. I need your feedback. I value your feedback.
An aside: Did you know that making our own GF mix is much cheaper than buying the pre-packaged ones? Save some $ and buy yourself some sexy new boots as a reward. That’s what I’m going to do just as soon as I can!
Make sure you store your GF flours in air-tight containers. Mine stay in their bags but then go in an air-tight container that accommodates all of them. Some people suggest freezing them – one day I will when I get that big freezer for my big kitchen I usually store this mix in the fridge if I don’t use it all right away.
Here’s the recipe:
2/3 cup of chick pea flour
1/3 cup of sorghum flour
2 cups of tapioca flour
Yes, readers! It’s that simple. Please let me know how it works for you.
The last time I made it I added one teaspoon of xanthum. I think I’ll continue to do this.
I have used this mix with double chocolate chip cookies and pizza dough. So far so good! I don’t like using it with muffins as I find the bean taste is too strong.
Photo Credit: Skrockodile