DELIVERING DELECTABLE DISHES DAY & NIGHT!
My immediate family has dealt with lactose intolerance, IBS, auto immune disorders and fatal cancer. From Fall '09-Summer 2010 I went from running 1/2 marathons to not being able to get out of bed, plagued with intense headaches, exhaustion and more. With my family history and my own immune system comprimised I was motivated to take a bit of a journey to better health. Slowly I've made considerable changes, (I'm not always 100% vigilant), but I know these changes have helped me return to better health...FOOD CHANGES: I cut out gluten, cut out most dairy, cut down on the "white stuff"-sugar, white rice & flour, decreased the amount of processed foods consumed, drink green smoothies regularly, eliminated red meat and eat more vegetarian and vegan dishes...just to name a few!

I use gluten free (GF) pasta and either a whole grain blend by Nalani Brown or a mix from Kathy Taylor for most bread, cake and cookie recipes-they are awesome! (If you like Kathy's mix, email me to order her cookbook at ishagirlclub@gmail.com.)

GF mix can be substituted straight across for regular flour if you aren't cooking gluten free!

Hope you enjoy!

Tuesday, March 29, 2011

Grammy's Gluten Free Mix

8 C White Rice
4 C Potato Starch
4 C Tapioca Flour
2 C Cornstarch
3 1/2 T Xanthum gum

Add all the above in a large bowl with a whisk until well combined. 
Will make 18 cups of flour.
Can use for anything that needs a leavening agent. You can often substitute this straight across for recipes calling for regular flour.
 Kathy "Grammy" Taylor

A HALF BATCH of GGF Mix
4 C White Rice
2 C Potato Starch
2 C Tapioca Flour
1 C Cornstarch
1 3/4 T Xgum
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