This recipe calls for all-purpose flour, water, and a blender.
You may have already done this if you use a blender, but it can be a little tricky.
In a medium bowl, combine all the ingredients.
I used all-purpose flour for this recipe.
(If you use all-sour flour, use 1/4 teaspoon of baking powder instead.)
You may need to add a little more liquid to your flour mixture.
For a gluten-free version, add a teaspoon of gluten-sensing powder to the flour mixture, too.
Blend in your flour and water.
Blend for a few minutes on high until a paste forms.
You should have a very thick paste.
This is where the blender comes in. 3.
Blend your fiber.
To get your fiber in, you’ll need a blender with a high-speed blender attachment.
Blend on high for about 15 seconds.
Pour into bowls.
To store, store your flour in a sealed container and keep in the refrigerator for at least two weeks.