Cook Book and Flours

For the past few months I've been experimenting with this cook book,"Gluten-Free Quick and easy," by carol Fenster, Ph.D. I like it though there is alot of prep work to do especially if you like baking. She puts together some basic flour blends so I've replaced them with all of Bob's red mills flours. I have recently bought $300 worth of Bob's red mill gluten free flours, the biggest part of that order was the 25 lb bag of his GF all purpose flour blend which i love. He has a broad range of other flours to choose from so i picked other flavors i like such as, hazelnut flour and almond flour. I personal like the way potato starch comes out compared to corn starch; a good blend is arrowroot starch and potato starch for baked goods and for fried foods and gravy i use corn starch.

I will have more on the baking endeavors i have done coming soon i'm still working out the kinks.

Yesterday i make an oatmeal cookie that would make a great pie crust...opps.