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Wednesday
Aug182010

For When You're Outta Bob's

DateAugust 18, 2010

Readers have written asking what Bob's Red Mill All-Purpose Gluten-Free Flour can be substituted with. Here is the mixture I suggest. Give Saturday Pancakes a try and let me know what you think!

Make Your Own Bob's Red Mill All-Purpose Gluten-Free Flour

3/4 cup GARBANZO FLOUR
1/2 cup POTATO STARCH
1/4 cup TAPIOCA STARCH
1/4 cup SORGHUM FLOUR
1/4 cup FAVA BEAN FLOUR

Combine well and store in air-tight container (preferably in refrigerator).

Print ArticlePrint Article | Comment4 Comments

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    Response: healthy recipes for dinner
    at healthy recipes for dinner on April 2, 2012
    [...]For When You're Outta Bob's - Tips - Lexie's Kitchen[...]

Reader Comments (4)

Hi,

I'm wondering what you would suggest to replace the potato starch and sorghum flour? I was thinking possibly arrowroot starch for the potato starch? And coconut flour for the sorghum? Or possibly Amaranth flour? But, I don't know my flours and starches well enough yet to know if those would be good alternatives.

Thank you!

February 9, 2011 | Unregistered CommenterTerah

Hi Terah,

I think you are on the right track. You may have to do some experimenting. Off the top of my head here are some mixes to try:

3/4 cup GARBANZO FLOUR
1/2 cup TAPIOCA STARCH
1/4 cup MILLET FLOUR
1/4 cup FAVA BEAN FLOUR

OR

3/4 cup GARBANZO FLOUR
1/3 cup ARROWROOT STARCH
2 tablespoons COCONUT FLOUR
2 tablespoons AMARANTH
1/4 cup FAVA BEAN FLOUR

Try one of these out and let me know : )

xoLexie

February 9, 2011 | Registered CommenterLexie

Thank you so much! I'll try them and see what happens!

February 19, 2011 | Unregistered CommenterTerah

No luck on locating fava bean flour at either of the local health food stores. Is there a substitute I could make for that, in a potato starch free version? Thanks!

August 17, 2011 | Unregistered Commenterseeks

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