Making Extra-Lite Gluten-Free Flour Mix with Chef Janie.mp4

Gluten-Free flour mix; great for sauces, gravies, baked goods and frying.

Category:

Howto & Style

Tags:

• Gluten-Free
• Flour
• Chef Janie
• Chef Janie Pendleton
• How to
• recipes
• cooking
• baking
• Celiacs

[janiebuilder]

For example: Potato Starch is a very fine flour with a bland taste that is made by removing the potato peel, made into a slushy-watery mix and dehydrated to form Potato Starch. The Potato Starch is not cooked and does not absorb water unless it is heated. For example, it makes great gravy.

Potato Flour is heavy with a definite potato flavor made from the actual potato including the potato skin and never used as main flour in baking as it would absorb too much liquid, making the product gummy.

[janiebuilder]

This recipe is similar to Bette Hagman's "feathlite" recipe, but don't mistake starches for flours. I use Tapioca FLOUR, not Tapioca Starch. Either work fine. I also use a lot more Potato FLOUR, not Potato Starch. This adds more nutrients to the mix and gives a softer bread and cookie dough. Let ur dough rest 10 minutes before baking to soften flours and starches as well. Exchange regular potato flour for Sweet Potato Flour when baking sweet treats if desired. Play with it until u get it right!

[spaniacy]

Hi! Thank you for the video. I am just starting on the journey of gluten free diet and your video was very very helpful! Could you please clarify what is the difference between starch and flour? Thanks again!