Two Must Have flours when going gluten free

When my daughter was sick, we started eating gluten-free. It was very overwhelming at first until I found the right flour for us. Now in a lot of recipes, we actually prefer the gluten-free version to the regular recipe! Here are the two flours that I use:

The first one is an all-purpose flour. This I make myself buy mixing one bag of each of the following together:  tapioca flour (also known as tapioca starch), potato starch, white rice flour, and brown rice flour. It is very easy! I just buy all four bags of Bob’s Red Mill brand and mix them together. This is what I substitute into my recipes for all-purpose flour. We use this in cookies, quick breads, crepes, and pancakes. (Yeast breads are harder to just substitute in so I would make sure to get an actual gluten free yeast bread recipe if you wanted to try making your own.)

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The other flour I use is just plain white rice flour. This is what I use when I need to put breading on something like fish, chicken or shrimp. All I do is dip the protein into the rice flour, season with a little salt and pepper, and cook it in a little avocado oil. The trick is to leave it alone in the pan to crisp up and get to a golden brown.

​                                                                                Happy Cooking!

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