Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.
4oz Sorghum Flour
4oz Almond Flour
10 Tbls Potato Starch / Tapioca Starch /Arrowroot Starch
1 Tsp Salt
1 Tsp Xanthan Gum
220ml Warm Water
1 Tbls Olive Oil
1 Tbls Extra Virgin Olive Oil
Serves: This makes a huge batch
First start by throwing your Almond Flour, Sorghum Flour, Salt, Xanthan Gum and Potato Starch into a bowl.
Measure out your warm water and gradually add it for your dry ingredients.
Make sure you stir in the water well.
Your dough needs to be firm like pastry dough and not tacky, if your dough is tacky add more starch and if it is too dry add some water.
Your dough may get tacky when you are handling it.
Not to worry if it does just add some more starch.
Roll your dough in starch and cover it and put it in the fridge until you need it next.
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