I call him Flour Sans Gluten or Sandy for short

Basic All-purpose Gluten-free Flour Blend

Generally I use whatever flours I happen to have on hand, but more specifically I mix about two parts combination of flours (millet, rice, buckwheat, sorghum, almond, garbanzo bean, masa harina, etc.) to one part starch (my preference is tapioca). Every kind of flour has different properties that lend themselves better to certain situations. So in an all purpose flour it’s nice to combine a few of them. Millet for instance can absorb a lot of liquid and has a flavor somewhat reminiscent of cream of wheat. It’s best to blend it with sorghum or rice flour. I like to start with rice and/or sorghum flour as a base, making up at least one part or more of the entire flour mixture. Then I pick a number of the other flours such as almond or garbanzo for flavor or texture or other properties I’m looking for (garbanzo flour tastes like beans, so it’s best used for savory dishes with other strong flavors).

Here’s an example of a typical flour blend I would use:

½ c. rice

½ c. sorghum

½ c. millet

¼ c. almond

¼ c. buckwheat

1 c. tapioca starch

Oh, Sandy. I love you’re rich, diverse character. You change at whim and with the seasons and whatnot.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s