Not exact matches
I have
on hand: sorghum
flour, white bean
flour, brown
rice flour,
sweet rice and white
rice flours, tapioca starch, amaranth
flour, quinoa
flour, potato starch, teff
flour and potato
flour (although I have yet to find a recipe that calls for the latter!)
Add brown
rice and
sweet rice flours and mix
on medium speed until well - incorporated.
If it is too runny, add additional
sweet rice flour in small amounts until batter holds its shape
on the baking pan.
I used a bread machine, a little bit more xanthan gum and had to mill my own
sweet rice flour... used a coffee bean grinder set
on the finest espresso grind With your permission I'd like to pass this along to the Canadian Celiac Association.
I have everything
on hand except the
sweet rice flour.
To make them celiac friendly I used
sweet rice flour I had
on hand.
Concentrate
on getting your carbs in the form of high fibrous veggies, and what, in the paleo sphere is known as, «safe starches»: white
rice and white
rice noodles, white and
sweet potatoes / yams, plantains, taro, sago, tapioca and their components for baking: white
rice flour, buckwheat
flour, tapioca / potato / arrowroot starches.
I was too busy to really celebrate last weekend, which meant I missed out
on nian gao, a
sweet, sticky
rice flour dessert that many eat for good luck in the coming year.