I use a blend of Bob's red mill flours. 1/3 Sorghum flour, 1/3 tapioca starch flour and 1/3 potato starch flour that is based on Carol Fenster Cookbooks (my favorite is 1000 gluten free recipes) and substitute this blend for most baked goods cup for cup and just add xanthum gum 1 tsp per cup of flour. This has worked in most recipes but I have separate flour blends/ recipes for pie crust, biscuits, pizza crust and some breads though and agree with Donna certain blends work best with certain recipes and everyone has different taste buds and preferences. I love the Pamela mixes and make sandwich rolls with this companies bread mix and pancakes and some muffins with their pancake mix. I have checked out lots of cookbooks from the library to try out different gluten free cooks ideas and love searching through Gluten free cooking blogs and websites for new recipes. I have been gluten free for 4 years and it is a journey of discovery. Take one day at a time and enjoy this new adventure. Barb
Smiles from Barb!!
"If you want something you've never had...you must do something you've never done!"
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