I recently found an amazing gluten free flour recipe from another blog I like. http://blog.ideasinfood... is a link to the recipe. I was wondering if anyone found a healthier flour substitute as Cornstarch, Tapioca flour, and White rice flour are not all that healthy for you. I was wondering if anyone has ever tried dehydrating legumes, then crushing them into a powder. Hypothetically couldnt I create a complete protein powder by using legumes and corn flour? My only concern is that for flour to be really used as flour there has to be some sort of binding agent and im not sure that the protein in the legumes or the starch will do the trick. Any advice or should I stop yappin and get to tryin?
This snickerdoodly plum crumble is the season's grand finale
One Last Summer Dessert
A Make-Ahead Party Entree That Lets You Actually Enjoy the Party
A Casserole Carrier That Serves, Too
The Spicy-Hot Peanut Butter Your PB&J is Longing For
Cheery Kitchen Storage + More Under $50
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)