All-purpose gluten-free flour is a combination of several kinds of flour and xanthan gum, a replacement for gluten. I’ve developed several recipes using all-purpose gluten-free flour, but I want to use more recipes that others have developed. Most of them require two or more of other gluten-free kinds of flour.
Steve and I found bulk sources of these other types of flour at Winco. I now have four of the different types of flour called for in recipes, tapioca, coconut, brown rice, and almond. I discovered this morning to my dismay that I need more kinds of flour and starches. I need xanthan gum, also.
I am determined to enjoy life in spite of my gluten-free diet, and I’m looking for others that have removed wheat from their diets. Perhaps we may encourage and learn from one another. I have read that celiac and non-celiac gluten sensitivity is increasing among our population. I have adapted to the situation over the ten months of gluten-free cooking and eating. I’m finally enjoying the challenge rather than moping about it.