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White or Brown Rice Flour – if you are using only a tablespoon or two, this is a good one for one substitute for regular flour.  The brown rice flour is made from the whole grain so it has more nutrients than the white rice flour.  Recipes can get a little heavier with the rice flour.

          Coconut Flour – is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, a good source of protein. It lends baked goods an incomparably rich texture and a unique, natural flavor.  Coconut flour is usually used in smaller amounts because it soaks up a lot of liquid. Recipes using coconut flour usually call for more eggs.           

Millet Flour - has a subtle flavor, lots of vitamins and minerals, and adds a lovely creamy color to baked goods. Substitute 1/4 cup millet flour for an equal amount of unbleached white flour in any baked good (cookies, breads, pancakes... whatever you like).  Millet is also makes a great bird food, too!  

Sorghum Flour – is relatively new flour to the gluten-free family.  This millet-like grain, is America's third leading cereal crop. It is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. Add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies.  

Almond Flour - is simply raw blanched whole almonds that have been ground into a fine powder. Use almond meal in cakes, cookies, sweet breads, and a host of other desserts. Store in your freezer to extend its shelf life.    

Tapioca Flour - is a grain-free flour derived from the cassava root. It is a starchy, slightly sweet, white flour. Use about 1/4 To 1/2 cup per recipe to sweeten breads made with rice and millet flour. It's excellent in pie fillings and makes a wonderful pudding.                                                                                                                    

Gluten-Free All Purpose Flour Blend (For recipes that do not use yeast.)

1 cup white rice flour

1 cup sorghum flour

1 cup tapioca flour

1 cup cornstarch

1 cup almond flour or coconut flour

Stir the flours together in a large bowl.  Make sure the flours are blended well.  Store in an airtight container in the refrigerator.

Gluten-Free Flour Blend for Breads (For recipes that use yeast.)

1 cup brown rice flour

1 cup sorghum flour

3/4 cup millet flour

1 cup tapioca flour

1 cup cornstarch

1/3 cup instant mashed potato flakes

Stir the flours together in a large bowl.  Make sure the flours are blended well.  Store in an airtight container in the refrigerator.

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