Makes 6 cups
MY Jennifer’s Way Bakery All-Purpose Flour Mix is perfect for making muffins, cookies, cakes, and other sweet treats, but this mix is superior for the sole purpose of making delicious, tender, gluten-free bread. Although none of the recipes in this book actually call for this mix, I include it here so you can use it as a substitute for any bread recipe that you used to make and love before you gave up gluten. If you normally made it with gluten, try it with my bread flour and you may be quite pleased with the result. You can also use it in any recipe that calls for a commercial gluten-free bread mix. Consider it your secret weapon for converting recipes into gluten-free versions.
I used the bread flour mix as a starting point for getting creative and inventing my own versions of bread. I’ve used it to make cinnamon raisin bread, chocolate bread, and focaccia, just to name a few. I suggest making a large batch and keeping it in a container in the refrigerator for easy experimenting.
2 cups cassava flour
1½ cups garbanzo bean flour
1 cup millet flour
1 cup potato starch
½ cup sorghum flour
Whisk all the ingredients together. Store in an airtight container in the refrigerator for up to 1 month. Use cup for cup as a replacement for regular bread flour in any recipes for bread.