I am very interested in this. Please tell us what you discover,, as there is limited info online. Try as many combination as possible of different fats and gluten free fours, such as these:
fava bean flour
and then there are the various mixes, such as Bob's Red Mill Gluten-Free All Purpose flour. I would start with the millet first, I think.
I just ordered a Cajun cookbook, so I will be experimenting with this soon.
“Although it was the middle of winter, I finally realized that, within me, summer was inextinguishable.” — Albert Camus
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