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Flour ....

creid

By creid
in Gluten-Free Recipes & Cooking Tips

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creid Rookie
creid
Posted

The time has come...I am going to venture into gluten free baking. However, I am a bit weary. Is there a flour that is better for baking versus thickening a soup or gravy? Are they all pretty comparable or is say corn flour better for baking and potato flour better for gravies? Please help!

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happygirl Collaborator
happygirl
Posted

I like "combinations" of flour best. I have used the recipe in Bette Hagman's gluten-free cookbooks, as well as Bob's Red Mill (pre-packaged).

carriecraig Enthusiast
carriecraig
Posted

We use Bob's Redmill, and it has been pretty good. My husband has made me macaroons and chocolate chip cookies. Yummy!

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