Hives in the Kitchen

Welcome! We are a homeschooling family in Texas- so we've never been normal by any standards- but with the addition of our third little one, we have entered into the overwhelming and really unfun world of food allergies. Our little girl is allergic to egg white, wheat, soy, dairy, peanuts, sesame seeds, bananas, avocados, pineapples, melons, tree nuts, coconuts, flax seeds, quinoa, and sunflower seeds. This is our life as we stave off starvation and try to maintain sanity.

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.