There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

European Union visitors, please visit the following link concerning cookies (the computer kind, not he eating kind) Blogger cookies

Sunday, May 21, 2023

Gluten Free Flour


While I try to avoid exotic ingredients (ie rice) or energy intensive ingredients (dried potato) I also recognize that, with our current understanding of wellness many people are or have become sensitive or allergic to traditionally used foods such as wheat. Here's a recipe for gluten free flour to try out to make things I usually make with regular flour.

2 cups (290g.) white rice flour
1 cup (115g.) tapioca flour
1 cup potato (120g.) starch
optional: 2 teaspoons xanthan gum
Posted by at
Labels: , , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)