Nowadays, it seems we all know someone with Celiac or Sprue Disease, aka, gluten allergies. My husband is in line for it, genetically. His mother has it, so that ups his chances by ten percent, from what I gather.
Recently I came across a recipe for an interchangeable flour mix for people who can’t tolerate gluten. Here it is for you to use or pass along…
Best Flour Mix (from the Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman)
- 2 parts white rice flour
- 2/3 part potato starch flour
- 1/3 part tapioca flour
Make a large batch of this flour mixture to keep in a canister for ready use when flour is needed in a recipe. In a pinch, quinoa flour works well on its own. Try white or brown rice flours, garbanzo flour, and may others if you want to experiment and see what works best for you.
How many of you know someone with this allergy?