mes's Profile

Hi Lisa,

I've been a gluten free cook for about 5 years now (my husband is a celiac). Anyway- the gluten free flour thing is always a challenge, especially if you want to eat healthful nutrient rich food. Corn and potato starch are not the best (seriously, have you seen what they do in water? its like a puddle of goo). We also find that xanthan gum causes other not so fun digestive issues, and really who wants that? Anyway- long story short, I have found that I use different flour combos depending on what I am making. I would encourage you to look into light buckwheat flour (despite the name it is gluten free), it has an amazing texture and delicate flavour. I find that if you have some buckwheat in the mix, you don't need to add crazy starches and so on. I don't mess around with corn or potato starch. The most I will add is about 1/4 cup of tapioca starch to a 2 cup total mix of other flours if I am making something that needs to have that soft squishy texture.
Good luck and don't get discouraged!
M
PS: I also like Teff, Quinoa, Brown rice and Sorghum flour, I keep them in mason jars on the counter and mix as I make a recipe.