Gluten-Free All-Purpose Flour Mix

My sister-in-law recently found out that she has to eat gluten-free, and as a fun way to experiment with some new baking techniques and also enable her to be able to, ya know–eat–when she visits, I thought I’d make a gluten-free flour mix for all those recipes out there.

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I did not come up with this recipe on my own–I definitely don’t have enough experience baking gluten-free, so I have to depend on those better educated than I.  I followed a tutorial from Gluten-Free Girl found here.

Anyway, my mom knew I wanted to try using my new grain mill for some new stuff, so she suggested making a basic flour that I could keep around.  And for those of you who want to try making something gluten-free, here’s a good place to start!

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Gluten-Free Girl uses a ratio system–40% whole grain flours and 60% starches, measured by weight.  This was my first try, and quite successful so far!

Gluten-Free All-Purpose Flour Mix (ratio from Gluten-Free Girl)

  • 200g oat flour (I used certified gluten-free oats because not all oats are GF)
  • 100g millet flour
  • 100g (raw) buckwheat flour
  • 300g potato starch
  • 300g tapioca flour

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I ground each flour on the “bread” setting of the mill, then dumped them into a canister with the starches and shook ‘em up!

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I had almond meal that I wanted to use, and quinoa that I considered grinding, but both are more strongly flavored flours so I decided not to use them for this first batch.

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Having done a good amount of research on baking GF, I’ve decided to make my first few attempts “gum-free”, meaning I won’t be using guar or xanthan gum to substitute for the gluten (the “sticky” part of wheat).  Seems like they can be tough on sensitive stomachs, and I also…don’t feel like paying $10 for xanthan gum if I don’t really need it.

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My first attempt (chocolate chip banana bread) came out awesome–Fritz loved it and said he wouldn’t have known it wasn’t made with regular flour if I hadn’t told him.  Once I get a chance to take some pictures of the (half-eaten) loaf, I’ll share it with you.

Probably the best part of this grain-grinding process was all the pretty jars I had out.

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Enjoy!

 

About A Full Measure of Happiness

So my blog,A Full Measure of Happiness, is my declaration of several truths about me: I love food, I love to eat, I love my body, and I love to be healthy. The more I decide to believe it, the more true it will be. My blog really marks the journey in which I am truly trying not to judge my self-worth by how skinny my arms look in my Facebook pictures, or by how small my jeans size is, or how few calories I can consume in a day.

I refuse to torture my body and my mind.

I want to have fun and cook food that is delicious and celebrates our bodies the way they are and the way they can be. On my blog you’ll find me trying to cook comfort food that is good for both my body and my spirit, experimenting with new grains, veggies, and recipes, and of course, making treats for those days we need a splurge. I’m trying to make healthy eating into a lifestyle, not a diet plan.

I loved doing the grain mill challenge. Having a grain mill gave me the freedom to experiment with a variety of flours that are normally very expensive and difficult to find. I also undertook the challenge at the perfect time--my sister-in-law began eating gluten-free, and this gave me a reason to try baking with new ingredients. The WonderMill is fast, efficient, and easy to set-up and take down. I'd recommend it to anyone interested in exploring grains other than wheat for baking.
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