Favourite (modified) Flour Mix

If you do anything long enough, you very often find better, faster, easier and/or cheaper ways to do it. When you add to that my cook book addiction, you can also learn new things that make you want to modify the way you are currently doing them. Now, sometimes you should not try to reinvent the wheel (and that is all I'm going to say about chickpea flour, cringe) but every now and again, it is totally worth it. A while back, a friend of mine introduced me to an amazing cookbook called "Quinoa 365: The Everyday Superfood" by Patricia Green and Carolyn Hemming (insert chorus of celestial beings singing here). So. Good!! First off, I love quinoa as it's something that isn't rice, and secondly, the book itself has some wicked good recipes (and I will preview a couple soonish). The reason I bring it up here, however, is that it introduced me to quinoa flour. It's a denser flour that has a higher fat and protein content to it. I have also found it helps my baked goods hold up a bit better, and cuts down on the "grittiness" of the rice/potato/tapioca flour. Total win.

So This is now my favourite all 'round flour blend:

• 5 Cups White Rice flour
• 1 Cup Quinoa flour
• 3 Cups Tapioca flour
• 1 and 1/2 Cups Potato Starch
• 1 Tablespoon Salt
• 2 Tablespoons Xantham Gum

Whisk everything together in a BIG bowl and store in an airtight container. *NOTE This makes a lot!!! I usually mix up half batches as the recipe is very easy to split, and is quick to put together.

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