I have another flour blend for you.
It’s just a general, all purpose blend. Nothing overly exciting, but you can use it just about any where.
I’m going to keep making blends for specific purposes though. Like maybe even a pie-crust / pastry specific blend.
For now, mix this up in as large or as little a quantity as you would like & keep it on hand.
I want to talk to you for a minute about flour blends…
I’ve seen a lot of things circling the net as of late with regards to people being somewhat discouraged from following recipes by authors who tend to use a lot of different kinds of gluten-free flours as opposed to just one, pre-made, store-bought blend.
I get it, it’s time consuming, a little more expensive, & you end up with a cupboard full of ingredients (which I personally see as a treasure chest).
I want to explain to you why I generally avoid pre-made flour-blends where possible.
Since going gluten-free, I’ve found a brand called Dove’s farm that just happens to be kind of fantastic. I wrongly made the assumption though that just because this brand has a nice flour blend, that making a good blend was simple & therefore everyone would have access to blend that was just as good.
Oh how wrong I was.
On a recent trip to the US. I purchased a flour-blend in order to make a pie crust for a pumpkin pie. Innocently thinking that it was going to be just like the one I used at home, I worked away as usual & then served my masterpiece to all my dinner guests.
Not so good. Everyone devoured the filling as I knew they would, but the crust (which is generally my favorite part of any pie) was left scrapped clean & discarded on the plates of all. A little embarrassed I desperately made my excuses & swore that I was actually a really good chef.