Finally managed to nail the wheat-free flour mix for yeast-risen bread. That only took since October 2002. The commercial mixes and recommended homemade mixes (starting with Betty Hagman) always had so much starch in them that I really didn't want to use them: what's the good of removing wheat and replacing it with powdered calories?
We use the Honeyville Grain blanched almond flour: it's become a pantry staple and I get better at baking with it every time I try something new.
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All-Purpose Gluten-Free Flour Mix
2 cups Almond flour
1 cup Sorghum flour
1 cup Brown rice flour
1/2 cup Tapioca or potato starch
1 cup Powdered milk
1 Tbsp Xanthan gum
Sift, mix, mix, sift, mix, sift. Store in labeled plastic bags in refrigerator. Use in one-for-one proportions in recipes that call for regular flour. Probably a little macho for anything like angel-food cake.
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Of course, this is the most appalling form of cheat: I'm just putting in powdered milk where a lot of the starch would go. To make it worse, I use gelatin in the bread itself--it helps the xanthan gum to make the canopy for the carbon dioxide from the yeast. If you're not vegan or sensitive to milk proteins, this might be a good mix for you.
