Saturday, August 17, 2013

Going Gluten Free

A recently diagnosed wheat allergy has made me re-do many of my recipes and rethink how I eat. No more morning pastries with tea or fresh sourdough bread *sigh* BUT I can still have some baked goods and I have been working on a decent wheat free flour mix for regular baking. My daughter used it last weekend to make waffles with and it was a huge success. Here is my AF flour blend for you to try:

Gluten Free AP Flour Blend

100 grams potato flour
100 grams coconut flour
100 grams white rice four
100 grams millet flour
100 grams amaranth flour
300 grams sweet white sorghum four
100 grams tapioca starch
50 grams arrowroot powder
50 grams sweet rice starch

Mix well and store in air tight jar. Replace by weight for regular AP flour in recipes. 1 cup = 140 grams.

Collecting all these flours can be a bit of a chore in the beginning, but once you have them all then it is a breeze to mix up what you need. I just buy in bulk at a discount and keep in food storage containers.

I am working on the perfect whole grain flour blend now that my teff flour has come in the mail. My first loaf of teff bread turned out VERY good. I will make sure I post that blend once I have it down pat :)

Happy baking!