Recipes

Gluten Free Flour Blend: Ancient Grains

June 21, 2013
Gluten Free Flour Blend: Ancient Grains

Make Your Own Ancient Grains Gluten Free Flour Blend

Cereal-and-Grains-zole41

One problem with using gluten free flour “all-purpose” blends is that they are often low in protein and fiber. This leads to a second problem, which is that they don’t work well in yeast breads. This gluten free flour blend solves both of these issues.

I would recommend grinding your own sorghum, organic brown rice, millet, amaranth, and quinoa for better results. Also, realize that this recipe may not be ideal for baked goods like cookies. Think of it as if you were baking with regular wheat flour instead of regular white flour. Just something to take into consideration.
In a bowl, whisk together the flours:
2 cups sorghum flour
2 cups finely ground brown rice flour
½ cup millet flour
½ cup amaranth flour
½ cup quinoa flour
½ cup sweet rice flour
 
Now add the starches:
1 ½ cups potato starch (NOT potato flour)
½ cup tapioca starch
Yields 8 cups. Store in the freezer for long term storage, especially if doubling or tripling the recipe.
Try using this blend in Gluten Free Banana Bread, Gluten Free Pumpernickel Bread, or just plain ole Gluten Free Bread Recipe.
Happy Baking!
Team Your Gluten Free Kitchen
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Image courtesy of zole4/FreeDigitalPhotos.net

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