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A Gluten Free Flour Mix?!

March 29, 2013

A gluten free flower mix?

A gluten free flower mix?

Homemade gluten-free flour is a bit of an enigma. Sometimes you can get it right, sometimes you can’t. Commercial flours are tested & retested and often filled with stabilisers and preservatives to keep them as comparable as possible to their wheat counterparts. One well-known brand lists: monodiglyceride, carboxymethylcellulose, guar gum, methylcellulose & colour amongst its ingredients. It is also hard to find a flour mix that doesn’t have soy or soy lecithin. I have played around with various formulas for months now and still find them hit & miss. Of course, these gluten-free flour mix’s are not grain free, but every now & then a little bit of rice or buckwheat is not going to hurt if you have no allergy to them. In my Gluten Free cooking class, I taught 2 different mixes – I have a formula that I use for sweet baking eg. cakes & tart shells and then I use a different formula for bread. The bread formula is a wonderful recipe from Quirky Jo and you can find it here. The following recipe is what I have on standby for pastry & cakes:

180g brown rice
180g white rice
180g glutinous rice
80g millet
180g sorghum flour
90g maize starch
90g potato starch
4 tabs xantham gum
Mill the grains separately, each for 1 minute. Add the flour mix to the remainder of ingredients and mix on SP 6 for 20 seconds. Recipes that have been converted from a non GF recipe may need extra liquid or another egg. Use your instinct and compromise, its only cooking after all!
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