About two years ago, we discovered
that our second daughter, Sarah, has problems. After months of
struggling to figure out why she constantly had digestive problems,
discolored teeth, and was not gaining weight quickly, we finally
tried eliminating gluten from her diet. In a few short weeks, she
had grown a few inches and put on a couple pounds. The digestive
problems cleared up. And after a few months, her teeth turned white
again! So now, all of us eat gluten-free most of the time. It's just
easier and makes more sense for us to all eat the same thing, instead
of trying to cook and bake two different varieties of everything I
make. I've experimented a good bit with different flours and recipes
and I'd like to share some of our favorite gluten free foods on this
blog. So here's a flour blend that I often use.
Oatmeal-Sorghum Flour Blend
2 cups oat flour
2 cups sorghum flour
2 cups potato starch or cornstarch
1 Tb. Xanthan gum
Mix all together and store in an
airtight container.
I like to double or triple this recipe
when I mix it up, and that way, I'm not constantly having to mix up
more flour. I should mention that oats do not agree with some people
who have to be on gluten free diets. Oats themselves are gluten
free, but the way that they are processed may cause them to be
slightly contaminated by gluten. This has not caused a problem for
Sarah, but some people may need to use oats that are certified
gluten-free.
I'll be sharing recipes that use this
flour blend in the near future!
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| Flatbread made with Oatmeal-Sorghum Flour Blend |
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