It was just such an overwhelming hunger that I simply had to rush to the shops and luckily I got the most
amazing brown flour wraps.
This slow - cooker gumbo recipe skips the fat
when browning the flour and swaps in turkey sausage and brown rice, resulting in a healthier dish with the classic Creole taste.
Ingredients: Whole
grain brown flour, potato starch, tapioca starch, rice flour, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), natural flavors, salt, xanthan gum.
My mom uses Paul Prudhomme's
browned flour recipe, which begins by literally browning the dry flour in a skillet to a nice toasty brown color before beginning.
Brown rice,
brown flour, brown whole grain bread etc etc..
Added in extra tsp of baking powder because I thought
the brown flour would be slightly heavy.
Maybe it's just my mom in
her brown flour - covered apron.
Then, let this cook for about 2 minutes longer to
brown the flour.
Mix in
the brown flour and the breadcrumbs and work everything into a dough.
One afternoon as she was playing in her playroom it dawned on me that they didn't have to be gingerbread, so I whipped up some ultra good for
you brown flour and rapadura carrot cakes.
Because it was more expensive than
brown flour, it also became a status symbol.
Use it instead of the brown rice flour — it acts like a whole grain /
brown flour.
Add
the browned flour and stir until all ingredients are evenly coated with the flour.