These are the recipes that you have to have to make a lot of things. Where applicable, I've noted the actual source:
Carol's Sorghum Blend
by Carol Fenster*
3 cups Sorghum Flour
3 cups Potato Starch / Cornstarch
2 cups Tapioca Flour
Whisk together and keep in an airtight container.
* This is available on the web, I'm not giving away copyrighted material that she hasn't already given. Again, if you are to buy only one gluten free cookbook, Carol's is the one I recommend.
Beth's Gluten-Free Biscuit/Pancake/Waffle Mix
3 cups White Rice Flour
3 cups Brown Rice Flour
2 cups Potato Starch
1 cup Tapioca Starch
3 Tbsp Baking Soda
3 Tbsp Xanthan Gum
2 Tbsp Salt
2 Tbsp Sugar
Whisk together and keep in an airtight container. Refrigerate if it is extremely warm or if you don't go through it quickly.
Pancakes with the above mix
1 cup of Beth's mix
1 cup of milk (cow, rice, nut or soy)
1 egg
2 tbsp grapeseed oil (canola or olive work well too)
Stir together and let sit for one minute while your pan heats up. Make pancakes as usual. (Please note, add more liquid if you like thinner pancakes)
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