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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Description: This rich and easy stew, with leeks, plum tomatoes, clam juice, shrimp, and baby carrots, cooks all day in your crockpot.
Wherever you find fishermen, you will find a version of this delicious stew. It's traditionally made from the day's catch to feed the crew, but is delicious for anyone.
You can make this stew with a good selection of any white fish and seafood but avoid fish, such as salmon, with a dominant flavor.