RSS Feed

Did You Miss Us?

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?

Flour.

DSCN6347

Yes, flour. What, were you expecting cake? ;)

DSCN6345

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!

DSCN6349

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…

DSCN6342

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

DSCN6347

Prep: 5 min
Makes: 4 cups

Ingredients:

2 c. Brown Rice Flour
1 c. Teff Flour
1/2 c. Corn starch
1/2 c. Tapioca flour

Directions:

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.

~twosaucysisters

Have you ever tried using gluten-free flour?  What are your favourite flours to use?

About these ads

About twosaucysisters

We are twin sisters who are on a mission to create delicious, healthy food to help others live healthier, happier lives!

14 responses »

  1. Pingback: Pumpkin Peanut Butter | twosaucysisters

  2. Pingback: Gluten Free Pancake Crash Course | twosaucysisters

  3. Hey girls I’ve missed you. Come back!

    Reply
  4. What a great idea….making your own gluten free flour. Way to think outside the box. I’m going to make this flour and use it in some recipes. If I come up with anything amazing I’ll pass it along. Love you both!!! <3

    Reply
  5. I don’t like tapioca, corn starch and rice flour, because of the effect on the sugar levels in blood. Therefore, it’s hard to make a good blend. I am experimenting with buckwheat, arrowroot, coconut flour and almond flour. And lately also hemp flour. I don’t know teff very well – I will check out whether you have recipes with it. Other suggestions?

    Reply
  6. I missed you but I am glad to have you back posting when it’s convenient. I hear you, I’m not even a varsity athlete and I’m having difficulty blogging while in school. When I’m not studying I am doing a reading or in class, and between I’m either eating, exercising or sleeping. It’s hard to set time aside to make meals look appealing and when you could be writing an essay it’s hard to justify blogging. I’m not gluten free but I do know a few people that have been testing it out so I’m definitely going to pass this along. I hope you turn this flour into cake. I’ve only ever made oat flour before. Neat! You two are so creative. Hope the meet went well in Montreal. You could always blog about pre-post fuel eats or even a running update unless you are trying to keep your blog more recipe oriented?! I know that I enjoy learning about your life and living vicariously through your exercise regime!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 878 other followers

%d bloggers like this: