Ask the ChefsAug/Sept 2008 Issue

Ask the Expert About Allergy Free Cooking

Can you help me out with a basic flour blend for baking? I can't have any gluten, soy, buckwheat, corn, tapioca, cornstarch, potato starch or sorghum. I can’t have dairy, eggs or coconut either. Here’s what I can eat: millet, rye, flax meal, amaranth, brown rice, arrowroot starch, xanthan gum and almond flour. I’d like a flour mix that will give me light, airy baked goods, not dry and crumbly. Any suggestions would be greatly appreciated.

To continue reading this article you must be a paid subscriber.

Subscribe to Gluten Free & More

Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge.

That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more.

Get Gluten Free & More Digital

Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format.

Subscriber Log In

Forgot your password? Click Here.

Already subscribe but haven't registered for all the benefits of the website? Click here.