Gluten Free Recipes

I would probably use 1/2 cup millet + 1/2 cup tapioca for each cup of wheat flour. If you want to add more protein or texture use quinioa, teff, or a bean flour instead of the tapioca. You will start to get a feel for what does waht as you use different flours. One test is to wet some and rub between your fingers to see if it is sticky or slippery. Then use a sticky flour with a slippery flour for a good combo. Or mix up mini batches of dough with 1 t yeast, 1/4 cup warm water, a pinch of sugar and 1/2 cup of flour. First mix the warm water, sugar and yeast make a hill of the flour, poke a hole in the hill and fill the hole with the water. Mix it with your fingers adding flour until it makes a ball. Knead it a few times and put in a warm place covered to see how it rises. The more it rises the better that flour will be for baking. Flatbreads don't need to rise. All flours have a different elasticity that causes the gas bubbles that make the dough rise to be small or big, in other words to make the texture open or dense. Gluten is a very, very, elastic protein, which is why you get high lightwieght breads with wheat. What you add to increase the elasticity of the flours without gluten is xanthan gum, agar, gelatine, eggs. Or you can increase the gas by adding vinegar, sparkling water, baking powder or soda. Well that's a little chemistry lesson. Angela