Wholegrain GF Flour Mix

first posted 6-1-08, second posted on 10-10-10

GF Flour mixes are intended to replicate wheat's properties. Most gluten-free mixes available on the market now are mostly starches with little or no nutritional value. Some of us with CD have lived for years without nutrition and now we need food! We need good, wholegrain, healthy food.

No gluten-free grain can substitute alone for the properties of wheat flour (it's had years of biogenetics to make it the perfect baking flour--that will kill us, but that's another topic), but a combination of alternate whole grains can substitute beautifully.

Mix up some flours and use them as your flour in your pre-gf days, your favorite cookies, brownies, spice cake, muffins, banana bread. This mix will substitute beautifully.

I like mixes that use up what I have on hand. If I'm out of one flour, I substitute with a different kind. I try to end up with at least eight flours total. Most recipes are fairly forgiving, as are my husband's and children's tastebuds.

I've modified this mix since 2008 and now it's as follows:

One cup sorghum flour
One cup millet flour
2  and 1/2 cups brown rice flour
2 cups tapioca starch/flour

1 cup potato starch
1 cup corn starch
1 cup buckwheat

Now, in 2012 I use this mix in many, if not most of my recipes.  It's very versatile and delicious.  

Sometimes I add one cup of whichever other flours are on hand: coconut flour, almond flour (or almond meal--made from raw almonds in the food processor,) soy flour, wild rice flour (Montina), gar-fava flour. The following alternate supergrains have most of eight essential enzymes and can help to form a complete protein. Try them as alternatives in your flour mixes: quinoa amaranth, teff, buckwheat or flax.

I mix this up when I want a universal substitute for typical wheat flour and I substitute it one for one in muffins and quick breads, fruit breads (banana, applesauce, pumpkin) cookies, brownies, etc.

Be warned that flours that have bean flour aren't as delicious eaten raw as mixes with just sorghum.

I'm just saying if you intend to sit and eat the cookie dough and don't care about freezing capability, use straight sorghum. It makes dough yummy raw.