Making a few tweaks to my #glutenfree bread flour blend while tired, and ended up adding a moderate amount of potato flour instead of sweet rice flour. I made a judgement call and decided to go ahead and make up a batch of buns anyway, and they turned out surprisingly good! moist and tender!I had to add some extra water to the batter to compensate, but other than that, used my usual proportions (these buns have no eggs, and no dairy in them!)
1 1/3 cup garfava flour
1 1/3 cup sorghum flour
2/3 cup brown rice flour
2/3 cup potato flour
4 cups cornstarch
4 cups tapioca starch
Post imported by Google+Blog for WordPress.
The following two tabs change content below.
Janice Mansfield is a personal chef who specializes in creating customized catering and baking for people with food sensitivities. A recipe developer and baker by day, by night, she enjoys delving into the history of classic cocktails and created a line of cocktail bitters for no other reason than she wanted chocolate bitters in her Manhattans! In her spare time, she documents the antics and unbearable cuteness her two Shiba Inus over at Life in the Shiba Shack.
Latest posts by Janice (see all)
- A Real Food Manifesto - June 27, 2015
- Strawberry Preserves, French style - June 16, 2015
- Gluten-free All Purpose Blends: Intro - June 7, 2015
RE USE
Lets try
Looks great! I havent seen potato flour here, guess i will use sweet rice flour instead. No xantham?
+Shannon Lim you may not find potato flour where you are — it is is just finely ground potatoes, quite different from potato starch. I use the +Bob's Red Mill which is one of the finer textured ones I've found
that list is just the flour blend, I use approx 1/2 tsp xantham gum + 1/2 tsp guar gum + 1/2 tsp gelatin for every cup of flour in this particular recipe. I haven't worked out the gram/cup yet of this blend.
Thanks Janice, I will look out for bob's red mill
Thanks Janice for tat it real looks lovely