At school, I belong to and am the photography commissioner and writer for the gluten free club: Sans Gluten. You can view the Sans Gluten blog here: http://sansglutenjwu.wordpress.com/.
The goal of the club is to educate students and peers about celiac disease and gluten sensitivities.
Am I gluten free? --No, I am not, however, I enjoy learning about the science behind gluten-free flour blends and participating in the research and development meetings. Plus, I get to walk around the kitchen with my camera, and that's always fun.
Objective
Find which of the following gluten free flours make the best english muffin:
Cup for Cup
Sorghum Flour
Tapioca Starch
And the winner is....
Sorghum Flour!
Sorghum made the best textured/tasting english muffin closest to "the real thing."
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