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Date: | Fri, 22 Jun 2001 11:54:36 EDT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
One of the inconveniences that I don't like about gluten flours is the
mixing. Buying them already mixed is an expense. I would often want to bake
something and find I did not have enough mixed flour, and then took a large
pot and poured the various flours in and tried to mix them. I was never sure
if I got all the flour from the bottom and as I mixed, flour seemed to fly
everywhere. It was a pain.
I found a shortcut that really shortens the job and is much cleaner. I use
two new garbage bags and insert one in the other to avoid any accidental
puncture or weakness in the bag. Then I pour the various flours into the bag
I use the Bette Hagman suggested flour mix. I put 12 pounds of rice flour, 4
pounds of potato starch flour and 2 pounds of tapioca flour into the bag.
(but of course, any mixture you like will do and obviously one doesn't have
to make 18 lb. at once) Then I tie the bags securely. I roll it around,
massage it and turn it upside down and I feel that I get the flour mixed much
better with no mess. What I don't put in my flour canister, I put in the
freezer in the summer months, to avoid moths getting into it. It is fast and
easy and I always have flour at hand. Many people don't have that much
freezer space. I would also recommend to newbie's that they get a good sized
freezer so that when you cook or bake, always cook a little more and freeze
it so there is always something on hand for a quick meal. My old freezer
seemed to be too small when I started preparing ahead. I just got another 19
square foot freezer from a garage sale for $60, so look around if it is an
added expense.
Carol in NJ
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