January 02

Flour, not Flower, Power

Yesterday in my blog post I mentioned that I blend my own gluten free flour. I would say it’s a plain gluten free flour that you then have to add your baking powder and/or soda when using in recipes. Now I know blending flours isn’t for everyone as I do get strange looks when I have told people. I also know that it does take time. However, I love the flavour and texture of the food it produces, so to me it’s well worth the additional time and effort.

I was originally inspired to blend by following Kelli and Peter Bronski’s blog, NO GLUTEN, NO PROBLEM (nogluten-noproblem.com) and buying one of their recipe book (that I LOVE by the way) called ‘Artisanal Gluten-Free Cooking’. The book goes through different types of flours, and I did my own research to confirm what I was reading. The actual recipe (see below) is from the book (I have the 2nd edition and it’s on page 16). If it ain’t broken don’t fix it. It’s a good recipe. Having said that I have made some slight variations – edited the quantity of brown rice flour; edited the quantity of sorghum flour; substituted the cornmeal for tapioca flour; and come up with my own ‘types’ of flours based on Kelli and Peter’s recommendations by replacing the sweet white sorghum flour in each of the below recipes.

As a final note on the cookbook, if you like holding physical paper books, it is the ‘sweet central’ in the Francis household. My girls go through my recipes and cookbooks each week and regularly pick a recipe that they would like me to bake from Artisanal Gluten-Free Cooking….they mainly focus on sweets, but hey after all, they are only 5 and 9, so sometimes we need to negotiate.

The variations of flours are available in health food shops (see notes in the recipes and suppliers list on this blog), online and of course in supermarkets. I find that Coles and IGA have a good selection of gluten free ingredients for blending flours that historically were only available in health food shops. You can either buy organic (and try to most of the time) or non-organic. Obviously buying non-organic will be cheaper.

My mum uses plain and self-raising gluten free flour that she buys from Coles and Woolworths (aka Woollies) and my recipes (and her recipes) work just fine. I just want to emphasize that you don’t have to blend your own flours, but that’s how I’ve created my recipes and I do it as I like the texture and flavours. I did a few years ago sit down and work out costings per 100g and they were relatively similar to buying gluten free flour already pre-mixed as plain and self-raising flour. I mix a few batches at a time and keep them in containers (fridge or cupboard). Kelli and Peter recommend if you want to make it in bulk ie a little over 11 cups that you quadruple the quantities. If you have any questions on this you can leave a comment below and I will respond.

For each of the below recipes, I sift the flours together then after they have been stored I sift again when using them, or, I just use a hand whisker to roughly sift. The mixed batches of flour have a self-life of several months, however like Kelli and Peter Bronski, my batches never last that long.

Sweet White Sorghum Flour

This would be my favourite blend.

Gluten Free Flour – Sweet Sorghum

Author: Tracey Francis of Essential Olie

Makes: 2¾ cups

Ingredients

  • 1 cup Brown Rice Flour
  • 1 cup Sweet White Sorghum Flour
  • ½ cup Tapioca Flour
  • ¼ cup Potato Starch
  • 1 Tablespoon + 1 teaspoon Potato Flour
  • 1 teaspoon Guar Gum

Method

  1. Combine all ingredients together
  2. Store in an airtight container in the fridge

 

Coconut Flour
You get a slight coconut flavour to your food, and I often use this blend when making muffins.

Gluten Free Flour – Coconut

Author: Tracey Francis of Essential Olie

Makes: 2¾ cups

Ingredients

  • 1 cup Brown Rice Flour
  • 1 cup Coconut Flour
  • ½ cup Tapioca Flour
  • ¼ cup Potato Starch
  • 1 Tablespoon + 1 teaspoon Potato Flour
  • 1 teaspoon Xanthan Gum

Method

  1. Combine all ingredients together
  2. Store in an airtight container in the fridge

 

Buckwheat Flour
I really like this blend as well, but my kids don’t, so I don’t use it as often as I would like too. Remember, buckwheat is from the rhubarb family.

Gluten Free Flour – Buckwheat

Author: Tracey Francis of Essential Olie

Makes: 2¾ cups

Ingredients

  • 1 cup Brown Rice Flour
  • 1 cup Buckwheat Flour
  • ½ cup Tapioca Flour
  • ¼ cup Potato Starch
  • 1 Tablespoon + 1 teaspoon Potato Flour
  • 1 teaspoon Guar Gum

Method

  1. Combine all ingredients together
  2. Store in an airtight container in the fridge.

 

Gluten Free Flour – Millet

Author: Tracey Francis of Essential Olie

Makes: 2¾ cups

Ingredients

  • 1 cup Brown Rice Flour
  • 1 cup Millet Flour
  • ½ cup Tapioca Flour
  • ¼ cup Potato Starch
  • 1 Tablespoon + 1 teaspoon Potato Flour
  • 1 teaspoon Guar Gum

Method

  1. Combine all ingredients together
  2. Store in an airtight container in the fridge.

 

Brown Rice Flour
If you are having problems sourcing different flours, or don’t like the taste of sweet sorghum, coconut or buckwheat then this recipe might be for you.

Gluten Free Flour – Brown Rice

Author: Tracey Francis of Essential Olie

Makes: 2¾ cups

Ingredients

  • 2 cups Brown Rice Flour
  • ½ cup Tapioca Flour
  • ¼ cup Potato Starch
  • 1 Tablespoon + 1 teaspoon Potato Flour
  • 1 teaspoon Guar Gum

Method

  1. Combine all ingredients together
  2. Store in an airtight container in the fridge

 

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