Recipe for gluten-free flour, including sorghum
"Recipe for gluten-free flour from a mixture of rice, millet flour (millet), sorghum flour and potato starch." We successfully used this mixture in our test recipes for gluten-free baking.
The products are pleasant to the taste. "
Author of the recipe: fioa
It turns out: 1 kg of flour
200 g of sorghum flour
300 g of rice flour
200 g millet flour (millet (millet), not wheat!)
300 g of potato starch
Preparation: 10min> Total time: 10min
Add all the ingredients to the container with the lid. Close and shake to the ingredients
The flour should be stored in a dark cool place or refrigerator. It is possible to freeze such flour, in this case the shelf life is up to 8 months. The main thing is to close the container tightly.