That title is a mouthful! But so are the results of using this simple blend of gluten free flours for breads and cakes that require a lighter touch and a more open, softer crumb.
As usual, I am driven by my desire for great textures and wonderful tastes in baked goods without compromising food allergy safety. This particular blend navigates allergies and sensitivities to nightshades (white potatoes) and psyllium.
With just a few gluten free flours and Xantham Gum, this blend is easy to pull together and performs well in place of commercial brands that might be unsafe for some.
Here’s the recipe. Happy Bendy Baking!
