[QUOTE=eKatherine;1190722]For instance, "corned beef" is called that because it traditionally was made by packing meat in grains of salt the size of cereal grains.[/QUOTE]
Aye that's true, but we don't really use the word corn as a blanket term for grains. The term "grain" includes corn. Corn to us is corn on the cob, sweet corn, corn tortillas...
[QUOTE=j3nn;1190481]I have made gluten-free yeast bread with GF all-purpose flour and it rises just the same. The recipe was on the back of the AP GF flour blend. The brand is Better Batter; made with rice, potato and tapioca. I dislike the xanthan gum, though and prefer to make my own blends. I heard gelatin can be used in baking but I'm not sure if it always works. Perhaps egg white would be a better binder.[/QUOTE]
I actually can't eat potato (they block me up bad) so I usually make my own blend... but you know I hear soaked over night chia seeds are the best binder!! I can't wait to use them in recipes. I wont fullly exnay eggs for chia seeds but i'd add it in!!
So, what I'm hearing is tapico flour will not hurt my gut* Yay! :)
Maze (spelling?) is a no no...