Hi,
My doctor thinks I'm having a problem with gluten, so barley flour is out for me. Here's a mix I just tried:
2 cups sorghum flour
1 cup corn flour
3/4 cup potato starch
3/4 cup corn starch
I've been able to freely eat potatoes for a while now, so I'm giving it a try. I'm not adding Knox to the muffins I just made because I think the potato starch will be sticky enough. I'll let you know!
UPDATE 12-12-11
Ok, so here's yet another recipe. I like this one best:
Combine equal parts of
Cornmeal
Cornstarch
Sorghum flour
Tapioca flour
If you need it extra tender, use more tapioca flour.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
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