Yesterday we had a skating party at Brownies so there was little running around and no crafting to be done but Emily was home sick so the day was strange and didn't follow routine AND I am starting to cut/limit Henry's naps so there was that added in the mix as well.
And so, on this very cold Tuesday, I give to you Gluten-free Monday: the second edition!
Last week, Julie asked if I would post my gluten-free flour blend. I'll happily do that today.
In full disclosure, this is actually Carol's Sorghum Blend and not invented by me at all.
I love this blend. I've tried many and this one is by far the best for our tastes. No rice flour: win! Easy to mix: win! As close to wheat in texture and taste that you're gonna get: win!
I don't use blends too often, however. Normally I gravitate to recipes that have a number of different flours and starches in the recipe and do not depend on an all-purpose blend. These recipes tend to work best as the ratios have been determined for that specific recipe. This is why I like MGCC's website so much. Their GF guru, Julie, doesn't use blends either.
There are some instances that require a pre-made blend however. I have a couple of recipes that ask for one and I go to this blend for converting some of my square and muffin recipes. It works well. I wouldn't use it to convert a cake or cookies, though. Be forewarned, it won't work. It is great for thickening sauces, stews, or other recipes that ask for 1-2 tbsp of flour as a thickener. This will be a great replacement.
Carol's Sorghum Blend1 1/2 cups sorghum flour
1 1/2 cups potato starch (not potato flour)
1 cup tapioca starch/flour
Mix and store.
I've used this recipe in the following muffin recipe to rave reviews:
Chocolate Chip Banana MuffinsI can't even remember where I got this recipe... AllRecipes, maybe? It's a GREAT addition to kids' lunches if they survive an hour past baking.
2 tbsp shortening
2/3 cup brown sugar
1/3 cup unsweetened applesauce
1 1/2 cups Carol's Sorghum Blend
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp vanilla
1/2 cup plain or vanilla yogurt
1 1/2 cups mashed bananas
1/3 cup chocolate chips
Cream shortening and sugar in big bowl.
Add eggs and applesauce, mix well.
Mix dry ingredients, add to big bowl.
Add in vanilla, yogurt and bananas.
Stir in chocolate chips.
Pour into muffin cups. Bake at 350F for 24-30 minutes. Makes 20-24 muffins.