| 5 | 10 | 1549 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 1 cup | Rice flour, brown |
| 1 cup | Sorghum flour |
| 1/2 cup | Arrowroot flour |
| 1/2 cup | Potato starch |
| 2 tbsp | Buckwheat flour (optional; 2 tbsp) |
Blend together well and store in air-tight container.
When you hear about all the dangers of gluten, and why you should remove it from your diet, it can be a little… well… overwhelming!
Especially if you like bread or any of those other yummy baked goods (cupcakes anyone?!).
So, I’ve come up with a simple gluten-free flour recipe (and by simple I mean AWESOME) so you can ditch the gluten but still enjoy some those baked goods!
| Grain | 11.6 |
