Why do most gluten free pastries taste so bad?

Imagine tasting the best cookie you ever had and then

realizing its gluten free. Wow, I had no idea that gluten

free pastries could taste so much better after I made one

change to the recipe.

The Big secret is replacing tapioca flour with arrowroot

flour. Tapioca flour leaves a bad after taste in your

mouth, which in turn makes any pastry taste awful. The true

benefit to using arrowroot flour is that I will take away

the bad after taste and complete the products structure

needed in the flour. Give it a try I promise you will not

be disappointed. Just for reading this article I will

include my personally created all purpose gluten free flour

recipe for you to use.

The Best Ever Gluten Free All Purpose Flour Recipe

Many gluten free pastries recipes depend on the wheat flour

to complete the recipe. At last I after 2 years of testing

I have come up with the perfect flour recipe. Here is the

recipe. Wait first lets go over a few things. A blend of

Brown rice flour or white rice flour depending on what you

are making which adds the best flavor combine with potato

starch, arrowroot flour and xanthan gum or guar gum.

Gluten Free Flour

Recipe

2 cups brown rice flour

2/3 cup potato starch

1/3 cup arrow

root flour

1t xanthan gum or guar gum

That is it use this recipe in any recipe that calls for wheat

flour and remember you can substitute cup for cup with this.

The only thing I would not use this for is bread recipes.

Gluten free bread recipes are more complex than regular bread

recipes. Please visit my webpage for more information about

gluten free bread. The benefit of using this recipe is it

can be used in almost any pastry recipe. Plus arrowroot

flour is easy to find and inexpensive to get. You may find

it at almost any grocery store or online. This one minor

change will make a major difference in your gluten free

pastries. For More insider tips and tricks please visit

my website at http://gluten-free-pastries.blogspot.com.