Gluten-free Flour Mix

Gluten-free Flour Mix

INGREDIENTS:

make your own flour mix. Please don’t think of us this as our flour mix. Make it your own. We are happy as heck that the percentages of whole grain flours to white flours works in gluten-free baking. Now, make your own.

In case you were wondering, here are the gluten-free flours available to you, broken down by categories:

WHOLE GRAIN FLOURS

brown rice flour
buckwheat flour
corn flour
mesquite flour
millet flour
oat flour
quinoa flour
sorghum flour
sweet potato flour
teff flour

WHITE FLOURS/STARCHES

arrowroot flour
cornstarch
potato flour
potato starch
sweet rice flour
tapioca flour
white rice flour

NUT FLOURS

almond flour
chestnut flour
coconut flour
hazelnut flour

BEAN FLOURS

fava bean flour
garbanzo bean flour
kinako (roasted soy bean) flour

See how many choices we have?

Now, as you can see, there are more categories than whole-grain flours and white flours. The nut flours and bean flours are their own categories. However, if I add some to the gluten-free all-purpose flour mix, I add them as whole grains. (Technically, sweet potato isn’t a grain but we put it in that category.) Why? Because they’re so high in protein. However, understand that they work differently than sorghum or millet.

I really don’t like the bean flours. To me, they always taste like beans. The exception for me is the roasted soy bean flour, which I’m loving in cookies lately. However, you might love garbanzo flour. Add it as a whole-grain flour in this mix.

I really love almond flour in crumbles and bready things. However, remember that the nut flours are full of good fats, so they will throw off the ratio of your baked goods. Recently, I made a pie crust that just didn’t work. Frustrated, I kept puzzling as to what happened. Then I remembered I had added some almond flour to the mix and that mean the crust had too much fat.

 

What we like to do is make the gluten-free all-purpose flour mix with the whole-grain flours and white flours. Then, if I want a specific taste? I’ll add almond flour as part of the total weight of flour in a recipe. Or a bit of roasted soy flour. I play.

So you can make a mix based on what you like, what you need, and what you can afford. Allergic to rice? Make a mix with millet, sorghum, arrowroot, and potato starch. Some of those whole-grain flours not available where you live? Use brown rice, corn flour, cornstarch, and white rice. You want to make up a mix based on what you have in the kitchen that moment? Go for it.

Of course, it’s not that simple. Each of the flours absorbs water differently. (Coconut flour sucks all the moisture out of a baked good, which is why it annoys me.) Some flours have a particularly strong taste — like mesquite or quinoa — so you want to use them in small doses. But you’ll find your way. Keep playing.

 

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