tag:blogger.com,1999:blog-1434787495961507027.post583126824170054308..comments2024-03-24T18:22:01.073-04:00Comments on Learning to Eat Allergy-Free: Some New Gluten-Free Flour FindsColettehttp://www.blogger.com/profile/08246719800332561032noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1434787495961507027.post-15573143253061343152011-02-26T13:02:17.409-05:002011-02-26T13:02:17.409-05:00Hi Colette! I started out with Bob's Red Mill ...Hi Colette! I started out with Bob's Red Mill All Pupose. It works for pretty much anything. Some people don't like the "beany" taste, but we got used to it over time.<br /><br />My general all purpose flour now is a blend of sorghum and a couple of starches I mix up myself. I like it and it gives enough added stability to the finished product that I don't use xanthan gum and it works fine. <br /><br />My bread blend is a multi grain with lots of different flours, most of the protein flours such as amaramth, buckwheat, quinoa, teff, millet, etc. It requires quite an initial investment to buy all the flours, but I think it's worth it. I also use it for pie crust and made gingerbread cookies with it at Christmas. I was whole grain baker before I went gluten free so I don't mind the heaviness of these grains. I don't use xanthan gum with it either.<br /><br />I'm still experiementing with flours. That's my recipes tend to call for different flours and blends. -- RogeneAnonymousnoreply@blogger.com