I thought it would be a natural segue in after our Sweet Vegan Interview with Emily to get back to the basics with a Basic Gluten-Free Bread Flour Mix from the Allergen-Free Baker's Handbook by Cybele Pascal (Celestial Press, 2009)
Gluten-Free Bread Flour Mix
makes 6 cups
1 and 1/2 cups millet flour
1 and 1/2 cups sorghum flour
2 cups tapioca starch
1 cup potato starch
1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
2. Combine all of the ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.
(Note: For recipes in this chapter, be careful not to overheat liquids before combining them with the yeast. If the liquids are too hot, they will kill the yeast—and the rise. Invest in a thermometer and stick to the temperature recommendations firmly.)
You can use that mix to make the Focacia Recipe on page 168
(* thanks to Kara of Celestial Press for sharing this flour mix with us, used by permission of the publisher)