When I’m baking recipes that my grandparents used to make, it’s sometimes tricky figuring out the flour exchange. So I have a bag of gluten-free all purpose baking mix in the cupboard ready to substitute.
- 1 cup sorghum flour
- 1 cup potato starch or tapioca starch or arrowroot starch
- 1/2 cup amaranth flour
- 1 tsp xanthum gum
This works well in cookies, muffins and baked goods. I don’t use it for heavier things like breads. I don’t yet experiment in that department 😉
