I am having so much fun experimenting and testing the flours I’ve been able to create with my WonderMill. I couldn’t be more pleased to have fresh, organic flours, milled from a wide variety of grains, to use in all my baking. The WonderMill has exceeded all my expectations, flawlessly adapting to whatever grain I’ve put in it and texture I have asked it to produce. From teeny, tiny amaranth and quinoa, to buckwheat, oats and even whole dried corn.
Some experimenting has helped me to decide that I prefer the Bread (medium) setting for most of my flours. I initially started with the pastry setting, thinking it would be more appealing to my “whole grain newbie” husband’s palate. For everyday baking, Pastry was actually too finely milled and we have moved ahead at the Bread setting without looking back.
Organic, non-GMO corn to produce healthy flour and meal for my family.
As it’s been getting an extraordinary amount of use, through all my experimenting, I’m also very happy that the WonderMill is so easy to clean and maintain.
Freshly-milled corn flour.
I’ve been studying MANY websites and blogs, researching gluten-free cooking and baking, and the one I feel has been the most helpful, to me, is Gluten-Free Girl and the Chef. I don’t know if she started out to be a teacher, but I certainly believe she is one. From studying her recipes and methods I have learned how to create my own Whole Grain Gluten-Free Flour Blends, as well as an All-Purpose Gluten-Free Flour Blend that more resembles the unbleached all-purpose flour most of us are accustomed to. The beautiful part of her instruction is that she showed me how to substitute these blends for the flour in my own recipes. Going gluten-free is much less traumatic when your family can still enjoy the dishes and foods they know and love.
A few of my freshly milled whole-grain gluten-free flours. Remember to keep whole grain flours in your freezer, (not in the pantry), to preserve, flavor, nutrition and freshness.
This recipe is my first Gluten-Free Whole-Grain Flour Blend. I expect to create several others and share them with you, in other posts, but for today, I hope you’ll love this one as much as we do. I’m having great success baking with it and simply substituting it in my own recipes at the rate of 140 g of the blend for every cup of flour my recipe calls for. (Yes, if you are going gluten-free, you really have to invest in a good digital kitchen scale. The weight of the flours you add to gluten-free recipes will mean the difference between success and failure. Learning to bake gluten-free requires some trial and error, at first, so when you get it right, you want PRECISE measurements of what you did, ensuring you will be able to replicate the process, again and again.)
- 275 grams amaranth flour
- 275 grams brown rice flour
- 150 grams oat flour
- 300 grams arrowroot powder
- Mill each grain to create the flours you need, if you haven't already done so.
- Mix all flours and arrowroot until thoroughly combined.
- Store in a gallon-sized ziptop freezer bag.
- Use 140 grams of this gluten-free blend, for each cup of flour you are replacing in your recipe.
- Enjoy!
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