Carol's Sorghum Blend

This is a great gluten-free flour blend from Carol Fenster.  She wrote one of my favorite cookbooks, which uses the flour blend for many of it's recipes!  It's called 100 Best Gluten-Free Recipes!  The recipe for the flour blend is in that cookbook, among many other delicious gluten-free recipes!

Enjoy!

Kirsten

CAROL'S SORGHUM BLEND

Makes 4 cups

1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour

1)  Whisk the ingredients together until well blended.  Store, tightly covered, in a dark, dry place for up to 3 months.

NOTES:

~You may refrigerate or freeze the blend, but bring to room temperature before using.  You may double or triple the recipe.

~I highly recommend using a scale for measuring the flour!  Here are the conversions for the 4 types of flour listed in the recipe.  Just do the math to figure out how much you need.  The conversions are for 1 cup!

Sorghum Flour:  1 cup = 127 grams
Potato Starch:  1 cup = 170 grams
Cornstarch:  1 cup = 128 grams
Tapioca Flour:  1 cup = 125 grams