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DJ4HEALTH's Photo DJ4HEALTH Posts: 39,825
5/8/14 11:14 P

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I will look into that and see what I can sub for it.

Dorothy





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5/8/14 8:31 A

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I have heard she has a fantastic book. I just might have to check it out sometime.

Katrina
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You can only dream of tomorrow.
The only day you can change is today.
What are you going to do today to reach your goals of tomorrow?

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5/8/14 8:19 A

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When I'm baking, I substitute when I run out of something. I often use home-made quinoa flour in place of potato flour, etc. I think you could probably do the same for corn products.

DJ4HEALTH's Photo DJ4HEALTH Posts: 39,825
5/8/14 3:26 A

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I just wish that they would not use corn products in them since I am allergic to corn.

Dorothy





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5/7/14 11:19 P

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Fantastic book by Nicole Hunn, she has designed some great flour blends that handle similar to gluten bread dough and taste just like real bread. I've made about 6 recipes from this book now, everyone of them turned out very well and all taste amazing. The most difficult thing to find is Expandex - worth ordering from the US (available from several suppliers). We live close to Niagara Falls, NY and have it delivered to CBI on the US side and pick it up when we're nearby. There's another product available in Canada called Ultratex 3 - Nicole gives equivalency measurements on her Facebook page and website. Here's a link to her website: glutenfreeonashoestring.com/

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