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Multi-Purpose Gluten-Free Flour Blend {Plus News about the CDF Expo} Recipe
by Alison Needham

Hi gluten-free friends! This weekend I’ll be in Pasadena for the annual Celiac Disease Foundation’s Conference and Gluten-Free Expo. I am beyond excited for many reasons, not the least of which is that hopefully I’ll get to meet some of YOU, my wonderful readers.

But never fear, if you can’t be there, I’ll be working hard to take notes on all the interesting things I learn from Dr. Alessio Fasano, world renowned expert and founder of Boston’s Center for Celiac Research. We will also hear about several research studies conducted by Alvine Pharmaceuticals, and learn from nutritionists, dieticians and bloggers. I will share it all with you!

In addition to all the learning, there will be all the EATING, at breakfast, lunch and dinner…and during the expo portion of the event. Reps from over 100 of our favorite gluten-free brands will be there and giving out samples of their old standbys and new creations for attendees to try. I will do the hard work of eating, eating and drinking (they have beer) so I can properly inform you of the tastiest things on the market for us celiacs. It’s a tough life, I know.

Don’t forget, on Sunday there is an amazing line-up of gluten-free bloggers and professionals that will be sharing their knowledge and love for all things gluten-free with you!

My GFF Erica Dermer from Celiac and the Beast and author of the book Celiac and the Beast: A Love Story Between a Gluten-Free Girl, Her Genes, and a Broken Digestive Tract will speak at 10:15 on First Timer Mistakes on the Gluten-Free Diet: For Newbies and Celiac Vets too. Stop by her booth to get a copy of her book and a totally rad t-shirt (my husband wears his practically every day).

Debbie Addler from Sweet Debbie’s Cupcakes will present at 11. She has a local bake shop and a cookbook too!

Amy Burkheart MD, RD (The Celiac MD) will speak at noon. She has an integrative medical practice in Napa and specializes in digestive issues and celiac disease.

My GFF Charissa Luke of Zest Bakery in the Bay Area will be sharing her story at 1. Not only is she a lovely person but she makes the BEST MAPLE DOUGHNUTS I’VE EVER HAD IN MY WHOLE LIFE. She’s going to share her secrets on how to start your own gluten-free bakery.

I will be presenting at 2, giving tips on how to de-flour then re-flour your pantry. I’ll share my recipe (also below) for my own multi-purpose flour blend and my recipe for my incredibly delicious pizza crust!

Finally my GFF to be, Michelle Palin of My Gluten Free Kitchen will be speaking at 2:45, teaching everyone how to convert their favorite family recipes to be gluten-free.

This weekend will be all kinds of awesome and I really hope you can be there. But if not, never fear. My recipe for my gluten-free flour blend is below. I’ve made some changes–in the past, I used to add xanthan gum. Now I prefer to leave it out so that I can add specific quantities for each type of thing I make. It is also better for those of you who prefer not to use gums.

Additionally, to correspond with my talk at the Expo, NEXT week on the blog, I’ll share a recipe and tutorial on how to make the most amazing gluten-free pizza you have ever had in your life. Yay!

Alison's GF Flour Blend

Use this flour blend as a cup for cup replacement for regular all purpose flour. It works best with muffins, quick breads, pancakes and waffles. Most of my flours are Bob's Red Mill which are widely available in natural foods stores or online. I prefer Authentic Foods superfine brown rice flour (available at Whole Foods) to reduce the grit factor.

Ingredients

Instructions

Combine all ingredients in a large mixing bowl and whisk well.

Transfer flour mixture to an airtight class container and store in a cool, dark place (like a pantry) if you bake often, or your refrigerator if you don't.

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