Hi everyone- long time no see!
We’re pretty sure this is a record posting hiatus for us. In fact, we wouldn’t be surprised if you guys all thought we had given up blogging! But fear not, we have returned.
As you might remember, we had no internet for two weeks, which obviously made posting a little difficult- our wallets couldn’t handle Starbucks trips every day to use their wifi! But the thing is, even once we had internet we just had no motivation. We became very busy with classes, practice, and competitions (we had our first race in Montreal this past weekend!) and we were left with absolutely no inspiration. Nothing we created really seemed “blog-worthy”, and all of our meals were either re-makes or just thrown together quickly. In short, we were feeling kind of burnt-out.
But we think we’re ready to join the blog world again. It may be a slow return, so don’t be surprised if we aren’t posting quite as frequently as we usually do, but we will try not to leave you guys hanging for 3 weeks like we did this time!
And so what are we bringing you on our first post after being MIA for 3 weeks?
Yes, flour. What, were you expecting cake?
Hey, flour is a main ingredient in cake, isn’t it? You never know- maybe we’ll try making cake with this flour? Stay tuned!
So you’re probably wondering why we’re giving you a recipe for flour since it’s generally considered a raw ingredient that you don’t have to make yourself. And you’re right to be confused but allow us to explain…
This is our very own all-purpose (high fibre) gluten-free flour blend! We decided that we want to start doing some more experimenting with gluten-free baking. Not because we’re switching to a gluten-free diet or anything- we just like a good challenge
We also want to make our blog accessible and beneficial for everyone- including all our gluten-free friends out there! Not to mention that we have a couple girls on the team who cannot eat gluten, so whenever we bake for the team we’ll be using this flour.
All the flours we used in this blend can be found at the Bulk Barn (or whatever bulk food store you have where you’re from). It’s high fibre, too, which makes it a great replacement for whole wheat flour!
So make this flour and then let the experimenting begin!
High-Fibre Gluten-Free Flour Blend
Prep: 5 min
Makes: 4 cups
2 c. Brown Rice Flour
1 c. Teff Flour
1/2 c. Corn starch
1/2 c. Tapioca flour
Combine all flours in an air-tight container and combine well. Store in a cook dark place to use in all of your gluten-free baking.
Have you ever tried using gluten-free flour? What are your favourite flours to use?