Budget recommendations

My budget just got a lot tighter.  My son hit sixteen, and there's now a small truck to insure.  

So.  It's time to sort through and figure out where I can tighten things down a bit more.  I'm really, really thankful for my aunt helping me buy a WonderMill last spring--that is an enormous budgetary help.  One 25 lb bag of white rice from Sam's Club costs the same as 4 lbs of rice flour.  4 lbs of flour that I grind and mix costs about the same as a 5 lb bag of all-purpose wheat flour.  

If you have to eat gluten free, get a grain mill.  It makes a huge difference.  You will break even in the first few months, I promise. 

My particular all-purpose blend* is a combination of white rice, sticky rice, and brown rice, with corn starch and xanthan gum added.  I use corn starch because it's a) locally available, and b) much cheaper than a lot of other starches.  I usually mix two batches of flour to keep on hand and cook with. 

I have successfully made gluten free bread, biscuits,** gravy,*** and a couple of desserts (wacky cake and cookies) with this flour.  It's an excellent blend.  The most expensive part of it is the sticky rice, but it's well worth it.  The sticky rice flour makes an enormous difference in how well your gluten free breads and bread-ish things hold together. 

The biggest difference in cost is that mill.  When you can buy the rice and grind and mix it yourself, you're not paying for a massive commercial mill, and you're not paying labor and convenience costs.  And trust me: both add up.  Fast.


*2 c white rice flour, 1 c sticky rice, 1 c brown rice, 1.5 c corn starch, 2 tbsp xanthan gum

**Best biscuit recipe is actually lard biscuits.  Butter ones are...okay, but mildly disappointing.  The lard biscuits turn out spectacularly good, and they brown.  

***Gravy is one of the things that actually turns out better using gluten free flour: no lumps.  (The other thing is breaded and fried foods.)