Tuesday, December 27, 2011
LOW CARB GLUTEN FREE ALL-PURPOSE FLOUR
12/3 cups almond flour
I cup gluten-free oat flour
2 tbsp coconut flour, I use Bob’s Red Mill
3/4 tsp xanthan gum
1 teaspoon Psyllium powder(optional)
In large bowl, combine almond flour, oat flour coconut flour and xanthan gum. In container with airtight lid, place bake mix and shake the container well to combine. Keep bake mix at room temperature for up to one month or freeze for longer storage.
1 1/4 CUP MIX= 1 CUP FLOUR
Always add an extra egg in recipe
This bake mix is great in muffins, loaves, cookies, donuts, coffeecakes, many cakes, pie crusts , and cookies.This will not work in yeast recipes.