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A wonderful gluten free flour recipe compliments of Elizabeth Kaplan, author of Fresh From Elizabeth’s Kitchen: Gluten Free & Allergy-Free Recipes for Healthy, Delicious Meals, 2011. The rice and tapioca flours provide a nice rise and fluffiness, the sorghum flour and potato starch provide structure, and the xanthan gum holds it all together. The perfect blend! It is something I’d use myself when not using superfine rice flours. To top it off, she provides a couple of other healthier flour choices to substitute the sorghum flour. Just perfect!
Having an already prepared baking mix on hand makes gluten-free baking much easier. A combination of special flours and xanthan gum is needed in gluten-free baking in order to replace the gluten that helps bind baked goods together. There are many gluten-free flour blends that you can purchase as well. The Pure Pantry’s Organic All-Purpose baking mix will work in all the recipes in this cookbook and already combines the necessary binders and leavening agents needed. If you wish to create your own baking mix, the recipe below can be stored in an airtight container for up to 4 months.
© Recipe and photo excerpted from Fresh from Elizabeth’s Kitchen: Gluten-Free & Allergy-Free Recipes by Elizabeth Kaplan, Founder of The Pure Pantry. Copyrighted 2011. All rights reserved.