Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 What GF flour blend do you recommend for the beer bread, or for any other non-sweet bread for that matter? Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 THanks for doing that. I assumed I'd already posted it and was refreshing memories, but this is even easier. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 I use an unmeasured mix of Bob's redmill gf flour, corn starch (more), potato starch (less), brown and rice flour (less), xanthan gum (much less), soy flour (if I have it), tapioca flour (even rarer), and garbanzo flour (rarer still). I used to measure them, but now I just throw it all together and I rarely have troubles as long as it's well-balanced.I keep it in a big tub in the freezer ready to go. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 >>>THanks for doing that. I assumed I'd already posted it and was refreshing memories, but this is even easier. You're welcome, Jo. . .You may have already posted the recipe, but " my memory " isn't what it used to be! So, this time I added your name to the title. It will be easier to remember (for me) now. Enjoy a wonderful day! LaDonna Quote Link to comment Share on other sites More sharing options...
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