If you’re wondering what the big deal is about going gluten free, then I have some answers for you. Gluten is found in almost every single processed food we see on the shelf. More and more gluten seems to be entering the average American diet each year. Some people are greatly affected by gluten and have trouble digesting it. At least 1 out of 113 Americans have celiac disease which going gluten free is the only cure. Whether you have a gluten sensitivity or not, eating gluten free foods can widen you horizon. Eating a variety of flours and grains assures that you get an array of vitamins and minerals. Eating just wheat and white flour deprives you of some vital nutrients, say you only ate one type of fruit, you would only get the vitamins and minerals that one type of fruit could provide! I find that eating gluten free provides me with more energy! Of course there are also some grains that have a small amount of gluten, which are often overlooked, like kamut and ferro. Some people with slight gluten sensitivities can eat these grains also without any problem. This gluten free all-purpose mix can be used in a variety of things. Keep it on hand to use whenever the need arises.
Self-Rising All-Purpose Gluten Free Flour Mix
1 ¼ cup sorghum flour (feel free to substitute your own favorite gluten free flour)
1 ¼ cup white rice flour (feel free to substitute)
½ cup tapioca starch
2 tsp baking powder
4 tsp baking powder
½ tsp salt
Ideas for using:
"For pizza crust just add a bit of olive oil, garlic, herbs and some water."
"For breadsticks, add olive oil and water,"
Bake either of these recipes at 425F degrees for about 20 minutes.
*this recipe is self-rising but feel free to leave out the salt, baking soda and baking powder to make it regular flour.