I have a question about the recipe "Gluten-free Rosemary Meyer Lemon Quick Bread" from With Style and Grace. What can I use instead of Sorghum flour? Is it ok to use more of one of the other flours or is there a better alternative?
You are working on ratios here -- flour to starch (and the potato flour is really starch). If you were to swap for another flour, use the brown rice as it will do the best job of preserving your ratios. I do a ton of GF baking, but don't use sorghum flour, so am not sure what taste compromise you might be making. It you can easily get your hands on white rice flour, I'd use that instead, but if you have all the others and don't want to make another trip to the grocery, go with the brown rice FLOUR rather than either of the starches.
Please enter a valid email address.
Well played. You deserve a cookie.
A cocktail-inspired salad to repurpose all week long
1 Steak Salad, Countless Meals
Genius No-Churn Ice Cream
Salade Niçoise, Sans Recipe
Close Out Summer Grilling with a Bang
Far from Vanilla
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!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.