A few years ago my dear sister went on a serious health spree and turned her diet in to completely gluten free diet. At the time I wondered how is that even possible being an Indian, because most of the things in Indian cuisine are made out of wheat. But needless to say my sister proved me wrong.. 🙂
I have been trying to be more conscious of what I eat and specially trying to include more gluten free dishes in my diet. When I lived in Tokyo I found it very difficult to eat gluten free as the concept hasn’t been very popular and there weren’t many ingredients available there. But now I am in Singapore and everything is readily available here, I thought to myself why not experiment with different flours. And I came up with this gluten free flour blend, I have baked cake, bread and flatbread with this flour and it fits the purpose.
Do give it a try!
Gluten free Flour
Yield about 1 Kilograms
- 500 g white rice flour
- 225 g sorghum flour
- 110 g corn starch or tapioca flour
- 110 potato flour not starch
- 20 g powdered psyllium husk
Mix all the flour and sift them together at least 4 times or put them all in a big plastic tub and whisk it well.
Use this as a plain flour (all purpose flour) in the bread, cake recipes.