Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
This recipe is from Wendy Wark's book, "Living Healthy with Celiac Disease" (AnAffect 1998). I lifted it from "Cooking Gluten-Free!" by Karen Robertson. Since I couldn't find all the rice flours Wendy Wark uses at the one store I went to, I tweaked the blend a bit. I bought enough of the ingredients to make a large batch so it would be on hand for all the cool gluten-free baked goods I'll be doing. It might bankrupt you to purchase everything I've listed but it is nice to have a stash of flour mix....especially if you are avoiding gluten.
|Number of servings:||Makes about 12# of flour mix|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Mix all ingredients together in a large container with a lid. I use a whisk to blend everything well.
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