Mary E's Kitchen

Monday, August 2, 2010

Betty's Gluten Free All Purpose Flour

3 C. Rice Flour
3 C. Tapioca Flour
3 T. Potato Starch or Flour
3 C. Corn Starch

Yields 9 Cups. Mix all ingredients well. Store in an air tight container. Can be stored in refrigerator or freezer if you don't think you will use it fast enough for its full freshness.

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Welcome

For those who are here because they have been diagnosed with food allergies/intolerances, or have an autoimmune disease....I hope this blog can encourage and enlighten you in your own journey, or as you walk beside someone who knows these struggles.

I have had a 4 year battle with Graves Disease and I have been eating "allergy free" for 2 years. Although my Graves Disease is still running rampant through my system my gut feels so much better. I no longer struggle with the symptoms that I had lived with for so long. I never knew what exactly the offense was but I often paid the price...living on Immodium D and with the help of the heating pad! Often times I was told it was nerves, which is understandable in today's world.... but that left me feeling guilty. As a christian I put my trust in Christ, and cast my cares on him so I felt as though I was failing in that area of my life. While I am far from perfect and do have my failures daily I now know that my physical symptoms had little to do with the level of my trust in God's hand in my life.

Now I am concentrating on developing or modifing recipes that are allergy friendly. I have decided the Graves Disease will run its course and I have little or no control over that, but the food issues, well now that is something I can challenge!