Gluten Free Recipes

Flour Blend: 

1c sorghum flour

1 1/2 c. potato STARCH

1 1/2 c. Tapioca Flour

Mix them all together in a container.  I keep mine room temp. but I bake a lot so it does not spoil. If you don't bake much, store it in the refridgerator.  I have been using this inplace of all purpose flour.

 

Banana Bread:

1/4c. coconut oil (melted)

3/4c. soft butter

3/4c. sugar

Mix until creamy, then add

4 eggs

3-4 medium bananas

Beat well then add:

2TBL ground flax seed

1/2 c. molasses

3TBL cinnamon

1tsp Nutmeg

2TBL vanilla

3tsp baking powder

3/4c milk + 1/2 tsp vinager

2c flour (might need more) you want a nice thick batter

Nuts optional, add them at the end.

LET MIXTURE STAND for 20 Minutes. Put in greased loaf pans and bake 350 for 40 (or longer) minutes. You must toothpick test your bread. Gluten free baking seems to take a lot longer to bake, don't rush or it falls.