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Gluten Free Flour: Dairy-Soy-Legume-Free Blend

July 8, 2013
Gluten Free Flour: Dairy-Soy-Legume-Free Blend

Make Your Own Gluten Free Flour Blend Without Dairy, Soy, or Legumes! No Problem!

Image courtesy of africa/FreeDigitalPhotos.net.

If you have dairy, soy, and/or legume allergies in addition to being gluten intolerant, life can be a little tricky. Never fear, though, because you can use this gluten free flour blend in your favorite gluten free yeast bread recipes. The secret is the gluten free egg white protein powder, which takes the place of dairy products, while amaranth and sorghum take the place of any soy or bean flours. The result is wonderful, tasty bread—just as it should be!

In a large bowl, mix together the flours:

2 1/2 cups white rice flour

2 cups amaranth flour

1 1/2 cup sorghum flour

1 cup superfine brown rice flour

Now mix in your starches and other ingredients:

2 1/2 cups tapioca flour

1 cup gluten-free egg white protein powder

Yields 10 ½ cups. Check out the post No Milk! No Eggs! No Problem! for more substitutes you can use in your baking.

Try this gluten free flour blend in Gluten Free Pumpernickel Bread. Enjoy!

Montana Gluten Free Bread Mix

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