House cleaning is like stringing beads with no knot at the end of the thread.

"Usually the Lord gives us the overall objectives to be accomplished and some guidelines to follow, but he expects us to work out most of the details and methods." -Ezra Taft Benson-







Friday, March 29, 2013

Flour Mix for Gluten FREE

Our flour mix changes depending on what I have in stock. BUT, the more flours you use, the better the mix! I highly recommend millet flour (protein!!) and buckwheat flour (texture, protein, low glycemic index).

Gluten FREE flour mix

1 cup white rice flour
1 cup millet flour
1/2 cup brown rice flour
1/2 cup potato starch
2 tsp. xanthum
4 tsp. baking powder
1/2 tsp. salt

Mix well and store in airtight container.

Now that all said. I have also done this:

1 cup white rice flour
1/2 cup millet flour
1/2 cup buckwheat flour
1/2 cup coconut flour
1/2 cup potato OR tapioca starch
2 tsp. xanthum
4 tsp. baking powder
1/2 tsp. salt

Basically, the 1 cup of white rice flour stays the same. But I will mix and match my other flours depending on what I have. We use these mixes to make muffins, cookies, and an easy to make GF bread.

NOTICE we NEVER EVER use soy or corn flours. Due to allergies, but also because all corn and all soy products are GMO, AND our bodies do not digest soy at all. It is actually toxic. And corn (unless you can get it from the people in Mexico that grow the non-GMO heirloom corn that they have grown for centuries) is bad for us as well.

2 comments:

  1. Amen! :-) I've wondered about potato starch recently. I make a rice flour baking powder biscuit that calls for tapioca (what I use) or potato starch, and it specifically says 'not potato flour'. I was in the health food store last week and noticed among the bags of flour the ones with potato said 'Potato Starch or Flour'. ??? That's confusing. Do you know what the difference is between the 2?

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  2. There is a difference. Potato flour is awesome, makes fabulous gravy. We don't like either potato or tapioca starch, bad after taste.
    Potato Starch and Potato Flour are different.

    Potato Starch is a very fine flour with a bland taste, that is made by removing the potato peel, made into a slurry and watery mix, then dehydrated to form Potato Starch. The Potato Starch is not cooked, thus it does not absorb much water unless it is heated. For example, it will make an excellent gravy if heated with liquid in a saucepan.

    Potato Flour is heavy with a definite potato flavor made from the actual potato including the potato skin and will absorb large amounts of water because it has been cooked and contains the peel. It is not used as main flour in baking as it would absorb too much liquid and make the product gummy. Small amounts are used to increase water, hold product together and so on.
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    I would not substitute potato starch for potato flour.

    Using potato flour in bread recipes gives such a nice moist effect as it does in other baked goods but you would use just a couple of tablespoons per recipe or no more than 1/4 cup for a large recipe. It helps baked goods to not dry out and seems to help with the keeping qualities.

    Hope this helps!

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