Before I get too many recipes on here, I think it’s really important to share my flour blend!
When I first started baking for my family and my new allergies, finding an all purpose (or cup for cup type) flour was difficult. Some of my family is allergic to rice. Some have potato intolerances or corn allergies. It was frustrating to say the least. After a long time of blending my own mix of flours and starches per recipe, then guesstimating how much xanthan gum it would need- I was even more frustrated. Sometimes the baked goods were amazing and I kept the measurements (as in my pancake recipe). But a lot of the time there was just a tad to much of this flour, or maybe I shouldn’t have used that much starch so it’s too dry or I should have added more xanthan gum because albeit tasty, it’s not holding together well. I’m sure you know the struggle.
Finally, with this blend all those problems are gone! The ratios are spot on and baking has became less ominous again when I don’t have to measure out 7 different powdery substances every time I fancy a muffin or cookie.
I still will manually mix flours myself for a recipe
Sometimes, but this blend is by far my new best friend!
Ingredients
- 325 grams Millet flour (2 1/2 cups + 3 Tablespoons)
- 220 grams Tapioca flour/starch (1 3/4 cups + 1 Tablespoon)
- 180 grams Arrowrrot flour/starch (1 1/2 cups +2 Tablespoons)
- 120 grams Teff flour (3/4 cup)
- 100 grams Sorghum flour (3/4 cup)
- 55 grams Amaranth flour (1/2 cup)
- 2 1/2 teaspoons Xanthan gum
This is messy to make due to all the powder puffing flours, so I typically make a double batch then I’m ready and set for a long time! Let me know if you try it and how it works!
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