编者按:用这个甜米粉混合物来做卡罗尔·基基斯基的红丝绒比派.在无麸质烘焙中,没有一种面粉可以取代小麦粉。谷蛋白是一种粘性蛋白质,存在于小麦、黑麦、大麦和其他谷物中。它使披萨面团有弹性,蛋糕膨胀,烘焙食品粘合在一起。无麸质面粉需要与淀粉和胶质混合,才能像小麦粉一样产生反应。大多数无麸质烹饪和烘焙失败的原因是,他们使用的面粉混合物中没有足够的淀粉和口香糖添加剂来弥补麸质中缺乏的粘性。当我第一次尝试无谷蛋白时,我避开了传统的烘焙,因为混合各种面粉似乎太麻烦了。我很快发现,在现实中,只需要短短的几分钟就可以混合一批无麸质面粉。经过多次试验和错误,我终于想出了一种面粉混合物,在无麸质烘焙中效果完美。这是我最喜欢的面粉混合物,可以代替小麦粉。你会喜欢这个面粉混合物的。 Believe me when I say no one can tell the final product is gluten-free. I taste tested this flour blend on many, many people who customarily eat wheat and quite a few who shy away from alternative foods. The comments were unanimously very positive; people either could not tell the desserts were gluten-free or in fact preferred the dishes to those prepared with wheat flour. I make up a batch of this flour blend and store it in a canister so it is always on hand when the mood to bake strikes me. You can also store it in a large plastic storage bag in the freezer. This sweet rice flour blend is so fine it does not need to be sifted before use.