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Tuesday, December 27, 2011

LOW CARB GLUTEN FREE ALL-PURPOSE FLOUR


INGREDIENTS:

12/cups almond flour
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.