Flour Mix

[jerseyangel]

I would like to be able to bake something once in a while. Since I am sensitive to tapioca, soy, legume, and even rice, I was thinking about doing a mix of almond flour, sorghum flour and potato starch (since these are ok for me). Since I have no experience in working with almond and sorghum flours, would this mix work ok for baking? I used to be so good at baking--but with the gluten-free baking, I keep running into roadblocks! Thanks

[2Boys4Me]

Hi Patti,

Can you have corn? The following flour blend calls for tapioca, but I wonder if you could use 1 1/2 cups of potato starch and then replace the tapioca with cornstarch.

Carol Fenster's sorghum/corn flour blend.

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

1/2 cup white corn flour

I have never found white corn flour, but the yellow is pretty cheap at Superstore or Walmart, so that's what I use. This flour blend is good for both cookies and cake. The sorghum I've found is kind of an ivory, or very pale beige.

Good luck.

[lonewolf]

What about mixing in a little arrowroot starch?

[jerseyangel]

Hi Linda--No, unfortunately, corn is out, too.

Liz--I've never used arrowroot--is it related to tapioca?

Anyway, thanks--I may just try the sorghum, almond and potato starch and see what happens. Maybe mix up enough for one recipe, and at least I'll have the individual flours to use for other things.

[Cheri A]

I was also wondering if the arrowroot would work - I have heard of it as a sub for cornstarch and potato starch but not tried it.

I tried the flour blend that Linda mentioned but we didn't like the corn flour in it so I just increased the tapioca starch by 1/2c. and that's the blend I use the most.

Is almond flour heavy? I thought you needed one heavy flour and a couple of light flour/starches for a blend.