A couple of days ago, I shared with you the beginning of my gluten free adventure. To read that story click here: https://sondralynathome.com/2013/06/26/my-gluten-free-life-the-beginning/
As I began reading about celiac disease and eating gluten free, I came across a woman in Seattle named Bette Hagman. Bette was a GF pioneer who, in the 70’s and 80’s, came up with a blend of other flours (rice, potato and tapioca) which could be substituted for ordinary flour. Bette authored several books and was known as The Gluten Free Gourmet. She truly revolutionized cooking in a gluten free kitchen and those of us with celiac disease owe her a tremendous debt of gratitude! Bette passed away in 2007 at the age of 85.
Bette’s formula for baking flour has allowed me to make most of the things I used to bake with ordinary flour. This is her recipe:
Bette Hagman’s Gluten Free Flour Blend
- 6 parts white rice flour
- 2 parts potato starch flour
- 1 part tapioca flour
Whisk together and store in sealed container.
Using this blend, I can make cakes, breads, even chocolate chip cookies!
I can’t wait to share some of my recipes with you soon!