Silvia Nardone gets all the credit for this recipe. It has been a wonderful way for me to be able to still make our everyday menu items while making it safe for Sadie to partake with us. And honestly, I haven’t been able to tell the difference between this flour mixture and the conventional flour.
All Purpose Flour Blend
- 6 cups white rice flour (preferably Bob’s Red Mill)
- 3 cups tapioca starch (preferably Shiloh Farms)
- 1 1/2 cups potato starch (preferably Bob’s Red Mill)
- 1 tablespoon salt
- 2 tablespoons xanthan gum (preferably Bob’s Red Mill)
Whisk together all ingredients in a large bowl. Transfer contents to an airtight container and store in a cool, dry place or in the refrigerator.
*TIP: I bought the ingredients in bulk on Amazon since I have a Amazon Prime account that allows for 2 day free shipping. I also used the subscribe and save feature, which knocks off 15% of the price. You can cancel your subscription once your items have shipped if you don’t wish to have scheduled deliveries.
Purchasing the ingredients this way saved a lot of money!
And just because I really want you to try this out, here’s an irresistable chocolate something for you….
Super Fudge Brownies
- 1 c. semisweet chocolate chips, melted
- 1/4 c. unsweetened cocoa powder
- 1/3 c. vegetable oil
- 3 Tbsp. water
- 1 c. sugar
- 2 large eggs, at room temperature
- 1/2 c. Silvana’s All-Purpose Flour
- 1/4 tsp. salt
Preheat oven to 350 degrees. Grease and 8-inch square baking pan and line with a 14-inch long piece of parchment paper, letting the ends hang over two sides of the pan. In a medium bowl, whisk together the melted chocolate, cocoa powder, oil and water until smooth.
In a large bowl, whisk together the sugar and the eggs. Whisk in the chocolate mixture. Fold in the flour and salt until just combined; transfer the batter into the prepared pan and spread to the edges. Bake until set and the brownie edges pull away slightly from the sides of the pan, 25 to 28 minutes. Let cool in the pan set on a wire rack.