Posted 01 April 2004 - 02:29 PM
Has anyone tried the Bob's Red Mill All Purpose gluten-free Baking Flour? I've made a banana bread (the recipe's on the package) and thought it was quite tasty. You do have to add Xanthan Gum but that's the only other ingredient besides the ususal ones that you would use to make banana bread. It's a combination of garbanzo flour, potato starch, tapioca flour, "sweet" white sorghum flour and fava flour. I've used it as a thickener in soups and other things and it works quite well. It's available at our Albertson's here, as is the McCanns oatmeal that many have talked about.
Just food for thought.....................Judy
Posted 01 April 2004 - 04:39 PM
Posted 02 April 2004 - 08:44 PM
Also, on the same vein, Bette's sesame bean bread is pretty stinkin' yummy too. A gluten-free friend and I ate, ahem, half a loaf of this (oops ) in an afternoon while cooking (something else I recommend for single-living gluten-free people, if you have a gluten-free friend or even an adventurous non-gluten-free friend who's into healthy eating, have a cooking afternoon once a week or 2 weeks and make a ton of food together and freeze it so you have dinners / lunches for the next week or 2... it saves a ton of time and money, and helps fend off bad take out decisions).
Happy bread eating (speaking of which, I'm getting kinda hungry)
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