In our experiments with gluten free flours we are learning an awful lot and are keeping our discoveries here to share. We hope someday soon to offer the best blends to you in our store as soon as we perfect them.

General Flour Use
1 part sorghum flour
1 parts rice flour
1 part bean flour
1 part tapioca flour
Decent in baked goods as
long as using a light bean
(white or black if in
something chocolatey). 
Works well for pancakes
and biscuits, need to try
in bread machine. 
Thickens soups and sauces
Perfect for Cookies
2 parts Rice Flour
  (white or brown)
1 part Potato Starch
1part Soy Flour
1part Tapioca Flour
This blend made very
good cookies. It was
light tasting and the
starches helped it hold
onto moisture.  Need
to try in cake. Recipes
to try: Chewy Chocolate
Chip Cookies

Best in Cakes

Best Bread Dough

Please feel free to leave comments and questions.

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