Remember how I got sick in Mexico a couple of weeks ago?
I haven't been able to touch unfermented wheat ever since.
Which, if you look at most of the things I write about, has come to be slightly distressing. I love coffee cakes and tarts and cookies. Almost as much as I love... hmm, actually, MORE than I love shoes. My tummy has been so damn sensitive that it feels like there's a war going on along my whole digestive tract. A war that involves lots of inflammation and discomfort. Most of the time it's fine-- I am eating copious amounts of yogurt and sauerkraut, and my favourite sourdough in the world blessedly feels really good to eat. But I tried having regular old slice of bread at a restaurant last week and ho-ly-cr-ap I was in bed for almost 48 hours. It's not just cramping, it's nausea, and headaches, and weird mood swings, and feeling very very foggy-headed. I really don't want to whine anymore about it though. So I've said my piece. And I've come up with a gluten free flour mix so that I no longer feel sorry for myself.
The issue with this is that it's a lot of STUFF. I don't quite know how to get around that. The good thing is that you can use up most of it to make a massive batch of flour, keep it in a big container, and just use it freely as you would regular all purpose flour.
And by the way, it bakes fantastically.
Gluten Free Flour Mix
Makes 1kg flour.
300g Brown rice flour
100g sorghum flour
40g xanthan gum
200g potato starch
300g white rice flour