Gluten Free Flour Blend

By á-35703

The key to a good flour blend is the proportion of grains to starch. a 60% starch 40% grain blend provides the best consistency, although a 50/50 works for cookies and cakes too. Grains include rice (white, brown, glutinous/sweet), chickpea, sorghum, buckwheat, oat (ensure this is certified gluten free!) , teff, quinoa,Urad (black lentil) flour, corn flour/meal, potato flour, or nut flours. Starches include corn starch, potato starch, arrowroot flour, tapioca starch or flour, or rice starch.

Ingredients

• Option One
• 4 cups rice flour (can do a blend of white, brown, and/or glutinous/sweet rice flour)
• 2 cups sorghum flour
• 2 cups tapioca flour
• 2 cups arrowroot flour
• 4 cups corn starch
• Option Two
• 4 cups corn starch
• 3 cups arrowroot flour
• 3 cups rice flour
• 2 cups sorghum/buckwheat/quinoa
• 4 cups chana (chickpea) flour
• note that some people don't care for the flavour of Chana flour or cannot tolerate bean/pea flours. This blend works well with breads and savoury dishes.
• Option Three
• 4 cups corn starch
• 3 cups rice flour

Details

Servings 7
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

i measure out the flour into a large bread bowl, whisk it all together and put it into an air tight container. if you don't bake frequently, keep your flour in the freezer, this will prolong the life of the flour and help prevent any pest issues. if you have a large enough container that seals really well you can just measure all your ingredients into it, put the lid on REALLY well and shake until well mixed, but be careful to ensure the seal holds the whole time you're shaking it!)