Thursday, March 24, 2011

A Versatile Gluten-Free Flour Mix


A few months ago, I attempted to go gluten-free. The experiment ended rather abruptly when I decided to make some sourdough bread.

Some people think my middle name is Sue. It's actually Saboteur.

Which basically means that I'm my own worst enemy.

Now, due to some tummy issues with my Mister, we're giving gluten-free another try. This time, I'm not alone. Hopefully that will mean I can withstand the sourdough bread test.

Or at least have someone to slap my hand if needed.

Besides giving up my beloved bread, another obstacle was trying to find "treats" to satisfy the sweet tooth. Sure, there is always fruit, but sometimes a gal just needs to bite into a piece of chocolate cake. Or a banana muffin. Or a snickerdoodle. Or.....

See the problem?

For the next little while, I'll be sharing at least one gluten-free recipe a week. I'm calling it the "His Gut, Her Butt Diet". (This does not require a visual aide. Just an imagination.)

Today is all about the mix that can be used in many recipes. Giving up bread doesn't have to mean that you are giving up fiber. By using a bean flour in the mix, you're boosting your fiber and protein intake without sacrificing flavor. I also try to stay away from soy. Sometimes it's easier said than done because it seems to be hidden in everything. In fact, I bought two different GF baking mixes last time around and both had soy in them. But those were my only options. I wasn't confident enough to search out other mixes and didn't know where to start when making my own.

This baking mix is courtesy of a GF book I found in our local health food store. It's called, Gluten-Free 101  and is full of really easy recipes.

I guess that's what the 101 stands for. ☺

Gluten-Free Flour Mix
~The Players~
3 cups sweet sorghum flour
3 cups potato starch (can use cornstarch)
2 cups tapioca flour
1 cup garbanzo & fava bean flour (can use almond flour or corn flour instead but it will lower the protein and fiber content)

Measure flours very carefully, leveling off with a butter knife.

Mix together in a large bowl.


Put into a large container, such as a gallon-sized jar. Store in a cool, dry place.

Tomorrow I'll share a recipe for a Spiced Apple Cake. No one will ever guess that it's gluten-free!

Maybe it will even fool me! ☺

4 comments:

Loretta & Amanda said...

I've found that almost any muffin or cookie recipe will convert to gluten free fairly well. Yeast breads are a little trickier. My son has gluten sensitivity and so does my grandaughter. She is also allergic to eggs and dairy. Coooking (and eating) gluten free takes time, but it DOES get easier. Best of luck with your gluten free journey :)

momma-lana said...

Probably not something you would want to think about but with lots of tummy troubles you may want to consider intestinal parasites. I have had them twice and they cause constant tummy troubles. I know I would probably keep from getting them if I would just wear gardening gloves when I am playing in the dirt but I hate them. It is a fact that 90% of the world's population has parasites and they are so easy to pick up. If hubs has them you do too :(

Annnightflyer said...

One question,where do you get this gluten-free flour?

Kim said...

Annnightflyer~Many stores are starting to carry gluten-free flours. Try looking in the health section of the store. You can also order directly from Bob's Red Mill.

http://www.bobsredmill.com/gluten-free/

Hope that helps!