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!

Saturday, January 26, 2013

Nalani's Whole Grain Flour Mix

6 cups whole grain 
 (Comprised of brown rice flour, sorghum flour, millet or buckwheat flour)
  For example...
 2 cups brown rice flour
 2 cups millet flour
 2 cups sorghum flour

3 cups white grain
1 1/2 cups white rice flour
3/4 cup Tapioca flour
3/4 cup potato starch

2 T xantham gum (generous) 

I use this straight across with good success in baking recipes.
See Nalani's Muffins for an example for this mix.  It can be used instead of flour, but you may need to tweak the recipe by adding more or less than normal straight flour.

Nalani Brown, INDY

No comments:

Post a Comment