Brown Rice Flour (Fine or Superfine Grind) Sweet Rice Flour (also called glutinous rice flour) Arrowroot Starch Almond Meal High Protein Flours, such as: Soybean, White Bean, Black Bean Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff Instant Dry Yeast Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder
I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.
You can also follow me on Twitter, where I'm glutenagogo.