Carol Fenster generously shared her sorghum gluten free flour blend from her most recent cookbook, “100 Best Gluten-Free Recipes”. You can see a photo of the mix below. It truly creates a wonderful texture and taste, evidenced by using it in her “White Sandwich Yeast Bread” recipe, which will be posted after the interview with her on Carla’s Cooking tonight (see details below). I hope you enjoy this flour recipe, as sorghum is very healthy for us!
- 1 1/2 cups sorghum flour
- 1 1/2 cups potato starch or corn starch
- 1 cup tapioca flour
- Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place for up to 3 months. You may refrigerate of freeze the blend, but bring to room temperature before using. You may double or triple the recipe.
Listen to an Interview with the creator of Bob Red Mill’s mixes and recipes, Carol Fenster, on “Carla’s Cooking” entitled, Gluten-Free Cooking and Baking!
Listen live on Thursday, October 7, 2010 at 7pm PDT/10pm EDT. If you missed the live show listen to the archived show at the same link above. We’re going to learn a lot and have some fun! Tune in!
You may also be interested in What is Xanthan Gum? Use of Xanthan Gum – How much to use?
Recipe – Copyright © Reprinted with permission from Carol Fenster, Ph.D., Savory Palate Press Savory Palate, Inc.