![]() The Warm Kitchen gluten-free cookbook is chock full of tips. Use a flat edged knife to level the cup to measure exactly. However, when you measure flour for a recipe, fill the cup with about half of the flour then scoop flour on top, enough so that it is heaping. Tip: When you measure the flour into the large container, it’s ok to put in a little more or less of a flour. I’ve been using this one lately to more closely replicate white flour.Ģ cups superfine white rice flour (or 1 cup sweet rice flour and 1 cup white rice flour) 1 cup tapioca flour or starch ![]() Here’s another option for a second flour blend. Mix together and keep in an air tight container:ġ cup millet flour(if you can’t find or don’t want to use millet flour, substitute with brown or white rice flour instead) 1 cup tapioca flour or starch If you are worried about the cost and not using it in a year, find a friend to split the bag. Lastly, if I’m only mixing a small amount of xanthan gum with a large amount of flour, I would worry it would not get properly distributed. I don’t refrigerate my flour mix for reasons of space and finding it is not necessary. Another reason is that the xanthan gum, which lasts over a year, should be refrigerated. So it’s better to mix according to the recipe. I find that for most cakes, you only need 1/2 teaspoon xanthan gum for every 2 cups of flour but for cookies, you need more like 1 teaspoon for every 2 cups of flour. The upside is that it is light enough to create a baked good with excellent texture.Īnother distinction from other flour blends is that I do not add xanthan gum to my mix for three reasons. My blend still has more nutritional value with the brown rice and millet it’s 2/3 whole grain. One thing that I noticed with many recipes and pre-mixed flour blends was that these have a lot of “white” flour, for example white rice, potato and tapioca starch. I almost always use it in other people’s recipes. I use it for bread, waffles, pancakes, cupcakes, cookies, etc. ![]() This flour blend can be your new best friend. I mix between 6 and 9 cups at a time (1 to 1.5 times the recipe below). One of the differentiators of my recipes from others you may see is the concept of using one blend for almost everything. I am very grateful to her for getting me started on the road to successful gluten-free baking. Over the years, I changed it to what you see below. It was so off-putting, sometimes I did not want to bake. I was soon rescued by a friend, Amy Andrews of Ripe Food and Wine , who gave me her recipe for a flour blend that she had created. The program provides education in basic business skills and strategies and through providing women role models by which these aspiring young entrepreneurs can model their behavior.Īmy serves on the NHPBS Board of directors and lives with her husband, and co-owner of LaBelle Winery, Cesar Arboleda, and their two sons, Jackson Alejandro Arboleda and Lucas Cesar Arboleda.When I started my adventure in gluten-free baking, one thing that stressed me out was the amount of flours in a recipe. Amy’s paramount success is being able to grow LaBelle Winery with her husband, Cesar Arboleda, while also balancing life with their two sons.Īmy is also the founder of Empowering Angels, a charitable organization that empowers girls and young women to embrace the possibility of entrepreneurship. Every day matters and Amy tries never to waste her days. Love of learning, dedication, integrity, love of craft, innovation and passion is her formula for success. ![]() Her ultimate vision is to give back to the community through charitable giving in ways that are fulfilling, impactful and meaningful, and to grow her business exponentially so that she can contribute more. Formerly a corporate attorney practicing in Massachusetts and New Hampshire, her lifelong interest in wine led her to open LaBelle Winery to pursue her passion for winemaking.Īmy is serious about her mission to provide customers with the very best culinary and wine experience, as her philosophy is to treat guests of LaBelle Winery like family. ![]() Amy LaBelle is the founder and winemaker at LaBelle Winery. ![]()
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