I am very excited about a new addition to this blog. I cannot believe I haven’t taken the time to do this until now. Under the Buy the Book button on the navigation bar above you can now access the table of contents of the book Cooking Gluten-Free!
At the recent Bellingham Gluten Intolerance Group conference a number of customers really wanted to see the list of recipes on the digital book prior to making the purchase. I apologize for not having posted this as it is a critical part of the buying decision. If you are going to spend your hard earned money on gluten free recipes it sure would be nice to know exactly what you are getting….right??? It is so important to get recipes from a trusted source before you spend your time in the kitchen and your money on ingredients.
It was fun for me to put this together for you as I revisited some recipes that I haven’t made in awhile…… I have a whole new set of ideas for dinner this week.
At the conference last week I reviewed the various flour combinations that I use in baking. It is a combination of the Multi Blend mix that I have used for years together with a healthy alternative flour or two. Most often these days I use the Multi Blend with either sorghum or millet (or both). And sometimes ground oat flour.
Here are the flours I keep on hand for the Multi Blend or you can buy it already mixed from Authentic Foods. Multi Blend mix flours: brown rice flour, tapioca starch flour, potato starch flour, sweet rice flour, and cornstarch. (if you can’t tolerate corn or potato just substitute with the other or more tapioca starch) I make the mix about once every two months so I only have the mix, sorghum flour, millet flour, the new GF rolled oats, and almonds on hand for grinding. This keeps everything simple.