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About wheatlessinjax

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  1. I use the following gluten-free flour blend for all of my baked goods with great success. ALL-PURPOSE GLUTEN-FREE FLOUR BLEND (Substitute Cup for Cup of Wheat Flour in Recipes) Double Batch 2 c. sorghum flour 2 c. sweet rice flour 1 1/3 c. cornstarch 2/3 c. potato starch 2 tsp. xanthan gum Triple Batch 3 c. sorghum flour 3 c. sweet rice flour 2 c. cornstarch 1 c. potato starch 3 tsp. xanthan gum
  2. I make a hot breakfast cereal, adding a cup of quinoa flakes to the mix. Here's the recipe: 4 cups gluten-free rolled oats 1 1/2 cup raisins 1 cup quinoa flakes 1 cup flaxmeal 1 cup chopped walnuts 1 Tblsp. cinnamon Combine all ingredients and store in refrigerator. For a single serving, mix 1/2 cup cereal with 1 cup water and microwave for 3 minutes, or until oats are soft and cereal is creamy. Sweeten and add milk or soy milk, if desired, and top with fresh fruit. Great breakfast for a cold morning.