Question for the What Would Julieanna Do? Q&A:
Does everyone have to avoid gluten?
Beverly’s Baking Blend (from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking)
Save money by making your own gluten-free flour for baking with this recipe.
Yield: 8 cups
1 1/2 cups potato starch
1 cup tapioca starch
1. In a large bowl, whisk together brown rice flour, potato starch, and tapioca starch.
2. Transfer to an airtight container or zipper-lock bag and store for up to 3 months at room temperature, or 6 months in the refrigerator.
Try replacing 2 cups brown rice flour with an equal amount of almond meal, chickpea/garbanzo flour, or garfava bean flour.
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