I don't usually cook my ribs the same way twice, but this time the results were so fantastic I decided I'd better jot this one down because it was worth repeating. I don't know what possessed me to mix celery and mustard powder with peach, but it works somehow. You've got to try this one. Oh btw, toss the BBQ sauce, you won't need it for these ribs.
This flour blend mainly for cakes, cookies, some pastries, and most other desserts, pretty much anything that’s not yeast bread. For the details, follow the links to Kim's website.Source: https://www.letthemeatgfcake.com/resources/gluten-free-flour-blends/
It’s solely for bread making, particularly yeast breads, and it’s revolutionary. It makes the BEST gluten free breads you’ll ever taste and feel (texture is SO important in gluten free baking)!Source: https://www.letthemeatgfcake.com/resources/gluten-free-flour-blends/
What is glorified? It ain't just flour only. The additional potato flour and malt really enhance the flavor of this bread. It isn't as resistant to molding like sourdough, but has no dairy in it so it will still last longer than most breads. It also has no added sugar.It fits a 16" square bread pan or 12" wide tapered pan, or bake on a cookie sheet with parchment paper. This recipe makes 2.2 - 2.5 lbs. of bread.