In 2006, four years after I was diagnosed with Crohn’s Disease, I was still having tummy trouble. I was finally given a blood test the tested the most common food allergies. It came up positive for wheat and corn. Since then, I have developed an almost 100% gluten free lifestyle, though I will eat the occasional Chick-fil-a nugget :).
Because of my allergies, a lot of the recipes I post are gluten free. Luckily, I have discovered that some food items containing wheat I can tolerate, like soy sauce. Don’t worry, there are plenty of wheat-packed recipes too.
Recently, I found a wonderful little food allergy blog that shared an awesome all purpose gluten free baking mix and I love it.
All Purpose GF Baking Mix
1 Cup Brown rice flour
1/3 Cup potato flour
2/3 Cup tapioca starch/flour
Mix all of the ingredients together and store in a plastic storage bag or canister. Store it where you would typically store your regular baking flour. I like to at least double or triple this mix, just so I have it handy when I’m ready to start a recipe. You can use whatever brand of flour you have at your local grocery store. I typically use Bob’s Red Mill or Trader Joe’s brand.
adapted from Free Eats.
Here is a great Conversion Table for gluten free baking ingredients:
Thanks Authentic Foods!
For more information about Crohn’s Disease:
For more information about Food Allergies and awesome allergy free food blogs: