This is mostly a rant. My personal preference is to mix 3 parts white rice flour with 1 part sweet rice flour, which gives the mix a little clinginess. I’m getting back into using gums. I’ve been using 1/2 teaspoon of a mix of guar gum and xanthan gum per cup of flour, which doesn’t seem to bother me. The mix tastes and feels a lot like wheat flour in many ways. Not only that, but it’s cheap.

So what’s the deal with the bean flour blends? Yecch. They don’t taste particularly good, and they feel like, I don’t know, hummus in your mouth. If you don’t overcook whatever it is to death, they taste gross and raw bean-ey. People buy them for me when I visit so I’ll be able to bake while I am there, probably because they cannot imagine not eating baked goods.

I think it’s a conspiracy to get people to spend $3.50 a pound on a specialty item rather than $1 a pound on something that can be bought at any Asian market.

I am trying to use it up now. Recipes soon. And yeah, the whole site is going to get a makeover really soon.