Whole Grain Gluten-Free Flour Blend
This mixture will make most of your gluten free creations have the texture, smell and flavor like cooking with regular flour.
This Whole Grain Gluten-Free Flour Blend mimic the aspect of whole-wheat flour, many tasters could not tell the difference. This blending doesn’t include any binders such as xanthan, or guar gum and avoid milk powder, oat flour and potato starch.
INGREDIENTS TO MAKE WHOLE GRAIN GLUTEN-FREE FLOUR
Teff Flour: Its hearty chew, darker color and wheat-like flavor that comes out on top. Working with a ratio of 3 parts teff flour more than the rest of the other flours.
Brown Rice Flour: It ranks well because its mild flavor and texture smoothed out the rough edges of the teff.
Sweet White Rice Flour: It pairs with the rest of the flours because its clean and smooth flavor and nongritty texture.
Ground Golden Flaxseeds: They add a well-rounded, wheaty flavor and richness to both muffins and cookies.
Tips:
- Don’t substitute ground golden flaxseeds by ground brown flaxseeds because its flavor will be too strong.
- There’re good results using Bob’s Red Mill brand for rice flours and ground golden flaxseeds. (This is not sponsered).
Recipes that work well with the flour mix:
- Chocolate chip cookies
- Muffins
- Sandwich bread
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Whole Grain Gluten-Free Flour Blend
Ingredients
- 5¼ cups (24 ounces) teff flour
- 1¾ cups (8 ounces) brown rice flour
- 2⅓ cups (8 ounces) ground golden flaxseeds
- 1 cup (5 ounces) sweet white rice flour
Instructions
- Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months or freeze for up 6 months. Bring to room temperature before using.