Vickys Gluten-Free Flour Mix 3 - Breads, Muffins, Cookie Bars

• 130 grams sorghum, GF oat or brown rice flour
• 100 grams cornstarch or potato starch (not flour)
• 60 grams millet flour
• 60 grams buckwheat flour or cornmeal
• 30 grams quinoa or almond flour

1. This GF flour is slightly heavier and best suited to cookie bars, breakfast muffins and breads
2. Blend together and use in place of the GF flour you normally use in these recipes
3. Makes 380g / 3 cups but can be tripled etc and stored in an airtight container
4. Add 1/2 a tsp xanthan gum to every third of this mix for normal loaves, muffins etc.
5. Not required for flatbreads or flapjacks etc

sorghum, cornstarch, millet flour, flour, quinoa

Taken from cookpad.com/us/recipes/338081-vickys-gluten-free-flour-mix-3-breads-muffins-cookie-bars (may not work)