Many people are looking to improve their health by eliminating wheat, corn, and/or dairy from their diets. I have been experimenting with recipes that are free of wheat, corn, and dairy for several years. I've created "Ideal Ingredients" to share not only what I have learned, but also to share a delicious and healthy way of eating!

Special Note: If you are also avoiding eggs, you may substitute the following for 1 egg in my baked goods recipes.
1 egg = 1/3 cup applesauce OR 1/4 cup mashed banana OR 1 T ground flaxseed + 3 T water

Saturday, April 20, 2013

Gluten-Free Flour Blend

I have used this gluten-free flour blend successfully in many different recipes. Simply substitute the same amount of flour blend for wheat flour in any recipe. This should broaden your baking repertoire by far. Experiment and get creative. Have fun!

 Ingredients
6 cups brown rice flour
3 cups tapioca flour
1 1/2 cups potato starch
1 T salt
2 T guar gum or xanthan gum*


 *Guar gum and xanthan gum are frequently used to bind, thicken, and emulsify gluten-free baked goods. Guar gum is derived from the guar bean. However, xanthan gum is derived from corn, wheat, or soy. The use of one of these gums is important if you would like your end product to hold together well and not crumble.
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