"I wanted to create a gluten-free flour you could use in your mother's banana bread," says Silvana Nardone. All the ingredients she uses are available at health food stores and bobsredmill.comSlideshows:  Alternatives to All-Purpose Flour 

Silvana Nardone
November 2013

Gallery

Recipe Summary

total:
15 mins
Yield:
Makes about 4 pounds (about 11 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together all of the ingredients. Store in an airtight container at room temperature for up to 1 year.

    Advertisement
Advertisement
Advertisement