This blend is extremely versatile and can be used for a multitude of different recipes, some of the things we enjoy making with it are roux, bread, gravy, croissants, fried ochre, meat and vegetable coating, and pie crust just to name a few!  This blend is the perfect mixture of gluten-free and dairy-free flours, starches and binding agents!  This flour blend can be substituted in any recipe in equal portions, allowing you to convert all your recipes into gluten-free and/or  dairy-free (casein-free) with ease!

Gluten Free Croissants

Ingredients:
Potato Starch, Arrowroot Starch, Sorghum Flour, Tapioca Flour, Organic White Rice Flour, Xanthan Gum

Yields-18 croissants

Directions:
4 cups Angel's Flour Blend
4 teaspoons yeast
1 cup warm milk (for casein-free, use almond, rice or soy milk)
2 eggs
8 Tablespoons melted butter (for casein-free, use Earth Balance or soy butter)
12 Tablespoons shortening or cold butter

1. Place 1 cup of Angel's Flour Blend into a medium mixing bowl. Add yeast and blend thoroughly.
2. In a seperate bowl, whisk eggs, milk and melted butter until combined. Add to flour mixture and set aside.
3. In a seperate bowl, add 3 cups of Angel's Flour Blend and cut in cold butter until well combined. Refrigerate for 3 hours.
4. Remove dough from refrigerator and roll dough out to 1/2 inch thick on a surface coated with rice flour. Cut dough into a wedge. (At this time, if a filling is desired, add fruit spread or filling of your choice to the center of the wedge.)
5. Roll the dough toward the point and curve into a crescent shape.
6. Place each roll on a lined cooking sheet and let rise for 2 hours at room temperature.
7. Brush each roll with an egg wash (1 egg whisked with 1/2 cup water).

8. Bake in a preheated oven at 325 degrees for 20 minutes or until golden brown.