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    • Wheat Free Flour Mix #2

      1 lb. barley flour (contains slight amount of gluten, check with your dr to see if it's allowed in your particular case.)

      1 lb. potato starch flour (not plain potato flour)

      1 lb. fine-ground maize flour

      6 tsp. bread soda

      3 tsp. cream of tartar

      Combine all into a bowl or container, blending well. Store as you would any flour. Use as a substitute for white wheat flour.
      * Caution: Read labels. *
      Some products have hidden wheat or gluten ingredients.
      Comments 5 Comments
      1. PositivelyGF's Avatar
        PositivelyGF -
        I am enjoying seeing all the gluten free recipes here, but why would you post a recipe that contains barley flour in this list? Barley is in the wheat family.
      1. FreebieQueen's Avatar
        FreebieQueen -
        Quote Originally Posted by PositivelyGF View Post
        I am enjoying seeing all the gluten free recipes here, but why would you post a recipe that contains barley flour in this list? Barley is in the wheat family.
        Pure wheat grass and barley grass (just the grass, with absolutely no seeds) do not contain gluten.
        In fact, the U.S. Food and Drug Administration, in its finalized gluten-free label rules, has said that wheat grass and barley grass could be used to make foods labeled gluten-free, as long as the finished products contain less than 20 parts per million of gluten.
      1. JuliaM's Avatar
        JuliaM -
        Can you please re-label this as WF (wheat-free) flour? Even the FDA admits that someone with celiac can experience damage to their villi at levels of gluten as low as 0.4 mg per day. Twenty parts per million is about 6-10mg on a typical, strict GF diet. We don't need any "extra" damage! Thanks.
      1. zoeknitsinco's Avatar
        zoeknitsinco -
        I agree it should be labeled wheat free. It might be ok for someone with an "intolerance" , however someone with celiac would be very sick.
      1. FreebieQueen's Avatar
        FreebieQueen -
        Quote Originally Posted by JuliaM View Post
        Can you please re-label this as WF (wheat-free) flour? Even the FDA admits that someone with celiac can experience damage to their villi at levels of gluten as low as 0.4 mg per day. Twenty parts per million is about 6-10mg on a typical, strict GF diet. We don't need any "extra" damage! Thanks.
        Um, The TITLE of the Recipe pretty Much says it all, How else would you have them change the label when it already clearly states WHEAT FREE FLOUR MIX ????

        Attachment 12790


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