Saturday, February 23, 2013

Bread Flour Blend

I've been using the bread flour blend from Cybele Pascal's baking book The Allergen free Baker's Handbook.  It's a great baking book and helped me venture into the overwhelming world of allergy free baking.

Bread Flour

1 1/2 cups millet flour
1 1/2 cups sorghum flour
2 cups tapioca starch
1 cup potato starch (not potato flour)

I use this for pizza crusts, breads, and rolls.  It's a little something different from the plain rice flour blends and gives the breads a little more texture.

If you can't have potato starch you could probably substitute arrowroot flour or even just use all tapioca flour.

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