TSD High Protein Flour Blend

I developed this yummy combination of flours and starches to create a high protein flour blend. Use it in any recipe for baked goods. It’s especially good for bread and can be substituted for Bob’s RedMill in the recipe here on my site. Add some ground flaxseed too and you’ll be in for a real treat. Make a batch ahead of time and use as needed. Be sure to store it in an airtight container (in the refrigerator if you won’t be using it quickly).

½ C sorghum flour

¾ C garbanzo flour

¾ C buckwheat flour

1 C amaranth flour

½ C tapioca starch

½ C potato starch