My original intention for todays’ post was to talk about how awesome my Portland house is. But these two boys followed me everywhere and quickly stole my focus. Truth be told, these boys are a part of what makes … Continue reading
Last night I had a dream that my Mom (who is turning 50 this year) came over to my house freaking out. I had no idea what was going on and assumed she had killed or left my father, because … Continue reading
Basic All-purpose Gluten-free Flour Blend
Generally I use whatever flours I happen to have on hand, but more specifically I mix about two parts combination of flours (millet, rice, buckwheat, sorghum, almond, garbanzo bean, masa harina, etc.) to one part starch (my preference is tapioca). Every kind of flour has different properties that lend themselves better to certain situations. So in an all purpose flour it’s nice to combine a few of them. Millet for instance can absorb a lot of liquid and has a flavor somewhat reminiscent of cream of wheat. It’s best to blend it with sorghum or rice flour. I like to start with rice and/or sorghum flour as a base, making up at least one part or more of the entire flour mixture. Then I pick a number of the other flours such as almond or garbanzo for flavor or texture or other properties I’m looking for (garbanzo flour tastes like beans, so it’s best used for savory dishes with other strong flavors).
Here’s an example of a typical flour blend I would use:
½ c. rice
½ c. sorghum
½ c. millet
¼ c. almond
¼ c. buckwheat
1 c. tapioca starch
Oh, Sandy. I love you’re rich, diverse character. You change at whim and with the seasons and whatnot.
I used to enjoy you. It’s difficult for me to write this, but there was a time when I could walk into a bar and look at the taps with more than just a pathetic longing. I could nod … Continue reading