7 1/2 cups brown rice flour
2 1/2 cups potato starch
1 1/4 cups tapioca flour
1 cup ground flax seed
1 cup chickpea flour or soy flour
4 and 1/2 tablespoons xanthan or guar gum (see note below)
Makes about 13 cups
Mix well and store in a moisture-proof container in in the freezer. Use cup-for-cup instead of regular flour.
Notes: Because non-gluten flours lack the structure that gluten provides, xanthan gum or guar gum (available in health food stores) is often added to gluten-free baked goods. This mixture contains enough xanthan or guar gum for cakes, cookies, pancakes and quick breads. For yeast breads, you may have to add up to 1 teaspoons more gum per cup of gluten-free flour.
Special Diet: Gluten Free, Vegetarian, High Fibre
Submitted By: OK In Health
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|Category: Vegetarian Entrees|
Description: This traditional Indian side dish or sauce is cool and delightful especially with spicy curries.
Cumin, scientifically known as Cuminum Cyminum, belongs to family Apiaceae and is extensively used in culinary in Indian Subcontinent and some other Asian, African and Latin American countries, as a condiment or spice. The health benefits of cumin for digestive disorders has been well known throughout history. It can help with flatulence, indigestion, diarrhea, nausea, morning sickness, and atonic dyspepsia. Cumin is also said to help relieve symptoms of the common cold due to it’s antiseptic properties.