Gluten Free flours: oh my god, there's SO many!

Okay, so both I, and my mom are gluten intolerant, and I was recently looking at gluten free recipes online and noticed that nearly all of them use about 3 different types of flour combined, most of which I had never heard of..

I always just substitute the regular flour in recipes for Tritamyl Flour (made by Odlums, but I'm not sure what the equivalent would be in different countries) which just an all purpose gluten free flour, and all of my foods come out fine (and don't taste "gluten free"... YAY!) but is using a mixture of flours more effective, or just more expensive?

discuss =P


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