Use these convenient flour blends to make the recipes in Carol Fenster's cookbooks. Carol's favorite blend is the Sorghum Flour Blend. Store your blend in an airtight container in a dark, dry place. Brown rice flour blends should be refrigerated.

Sorghum Flour Blend (#3)

1 1/2 cups sorghum flour

1/1/2 cups potato starch

1 cup tapioca flour

1/2 cup corn flour* , chestnut flour, or bean flour

*grind white cornmeal into flour with small coffee grinder

Flax (Flaxseed) Mix

3 teaspoons flaxmeal  (if using flax-seeds, grind to powder with coffee grinder)

1 cup boiling water

Whisk flax into boiling water, remove from heat, and let stand for 5 minutes. Use as substitute for eggs––1/4 cup flax mix equals 1 large egg. (Baked items are heavier and denser.)