This is the all-purpose, gluten-free flour mix we use at my bakery and what I use at home. I always recommend doubling or tripling the recipe, storing it in an airtight container, and placing it in the freezer. Storing it this way prevents spoilage. You never know when the baking mood will strike, and the last thing you want to do is start hauling out separate bags of flour and mixing it in the right proportions. It just might ruin that mood. Must Have 1 cup tapioca flour 3/4 cup sorghum flour 3/4 cup millet flour 1/4 cup ivory teff flour 1/4 cup quinoa flour Must Do 1. Whisk together the tapioca flour, sorghum flour, millet flour, ivory teff flour, and quinoa flour in a large bowl. 2. Pour the flour mix into a large zip-top bag or freezer-safe airtight container. The mix will stay fresh for up to 1 year in the freezer. SERVING SIZE: 2 TABLESPOONS Calories 50; Total Fat 0.3g; Protein 1.0g; Cholesterol 0.0g; Sodium 0.4mg; Fiber 0.8g; Sugars 0.0g; Total Carbohydrate 9.0g Sunflower Seed Butter MAKES ABOUT 11/4 CUPS This is the easiest recipe you’ll ever make and it’ll save you a ton of money if you’ve been buying your seed butters at the grocery store. Must Have 2 cups raw, unsalted sunflower seeds Must Do 1. Add the sunflower seeds to a large skillet over low heat, stirring occasionally, until the sunflower seeds turn a light golden brown, about 8 minutes. 2. After they cool, place the sunflower seeds in a food processor. Blend the seeds until they start to come together. Scrape down the flyaway seeds and keep processing until a smooth paste starts to form. This may take up to 25 minutes. The heat from the food processor brings out the natural oils from the sunflower seeds, so there is no need to add any oil. I suggest giving your food processor a break about halfway through so it doesn’t burn out. 3. Transfer the sunflower seed butter to a glass jar and store in the refrigerator. It will keep for about 2 months SERVING SIZE: 2 TABLESPOONS Calories 60; Total Fat 4.2g; Protein 2.6g; Cholesterol 0.0g; Sodium 0.4mg; Fiber 1.9g; Sugars 0.3g; Total Carbo- hydrate 3.1g © Hundred-to-One LLC 2017. All rights reserved.