Tuesday, March 26, 2013

Baking Gluten Free with Sorghum Flour

I've found that I like sorghum flour as a good base in gluten free blends.

Carol’s Sorghum Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch (or cornstarch)
1-cup tapioca flour
Whisk together until thoroughly blended. Store, tightly covered, in a dark, dry place.

For more information on baking with sorghum visit this site:

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