Which is what it shall henceforth be called (or SSB for short. If Rachael Ray can do it, so can I). Anyway, this is my blend of gluten free flours that I stole and modified from someone called YourHomeBasedMom (at least that’s what the bottom of the page says…printed it off ages ago). I use it to avoid that token “oh…right…it’s gluten free” aftertaste that standard “all purpose” g-free flours have because they use nasty things like garbanzo flour and sorghum flour. Ew. Use THIS for sweets instead! It’s better. Trust me. This makes a little bit of flour, but if you’re stocking up, just double or triple the recipe.
Special Sweets Blend
1 C. Brown Rice Flour
1 C. Oat Flour (Don’t buy it, really. Just throw some oats in the food processor and grind them down)
1 C. Coconut Flour
1 C. Tapioca Flour/Starch (same thing)
1/4 C. Cornstarch
3 1/2 tsp. Xanthan Gum (or Guar Gum, but Xanthan tastes better)
Mix well. Store in an airtight container. Blah blah blah. You know the drill.