Oooops

I just realized today as I was going to make more bread for Abby that I forgot to type in an ingredient on the post I did for gluten free bread a few days ago.  I've corrected it now, but I'm really sorry if anyone has tried the recipe and it hasn't worked out because of my mistake. :(  There should have been an additional ingredient of:

3 Tablespoons butter or margarine (softened)

Oh, my mother-in-law tried the recipe for the GF bread and it turned out well for her too.  The second loaf I made today for Abby turned out as well. 

While we're on the subject of gluten-free baking, here is a recipe for a flour blend that I have been using for Abby's baking.  It doesn't have the exact same texture as wheat flour, but from what I've heard, that's pretty normal for gluten free baking. 

I just mix this up and  use it cup for cup in any of my baking recipes. 

Gluten Free Flour Mix

2 cups brown rice flour (we've used white rice and that works too)

2/3 cup potato starch

1/3 cup tapioca flour

Mix all together and store in an air-tight container.  Be sure to give it a good shake before using to mix it up again.

You still have to add guar gum or xantham gum to your baked goods.  I usually add 1 teaspoon of guar gum per cup of flour used in a recipe.

This makes 3 cups of flour.  That will last us for about 2 weeks with only a toddler eating gluten free.  This recipe is easy enough to double or triple even if you need more flour.  I used it on Sunday to make a cake for my Sunday school class and no one seemed to notice the taste difference.

Happy baking!