Gluten free flour substitute
If you're looking for a dependable gluten-free, all-purpose flour, I recommend the blend from Bob's Red Mill: http://www.bobsredmill...
It really depends on what you are cooking. Personally, if making a dessert (cookie, cake, that kind of thing) I find Bob's use of bean flours in their blend to produce too "beany" of a flavor that comes through. So, fine in most savory applications, but not my preference in sweet.
For sweet, you might try the new "Cup 4 cup" (I haven't tried it, as it has dairy -- whey), as I've heard good things about that. Otherwise, look for flour blends on the internet that don't use bean flours.
Please enter a valid email address.
Well played. You deserve a cookie.
(In case you missed it)
Catch Up on Piglet Day 1
Diced Tomatoes Are Tricking You
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
An Any-Budget Guide to the Best Bath Towels on the Internet
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)