In our experiments with gluten free flours we are learning an awful lot and are keeping our discoveries here to share. We hope someday soon to offer the best blends to you in our store as soon as we perfect them.
| Use | Blend | Results |
| General Flour Use | 1 part sorghum flour 1 parts rice flour 1 part bean flour 1 part tapioca flour | Decent in baked goods as long as using a light bean (white or black if in something chocolatey). Works well for pancakes and biscuits, need to try in bread machine. Thickens soups and sauces well. |
| Perfect for Cookies | 2 parts Rice Flour (white or brown) 1 part Potato Starch 1part Soy Flour 1part Tapioca Flour | This blend made very good cookies. It was light tasting and the starches helped it hold onto moisture. Need to try in cake. Recipes to try: Chewy Chocolate Chip Cookies |
| Best in Cakes | ||
| Best Bread Dough | ||
Please feel free to leave comments and questions.
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