Gluten Free Girl All-Purpose Flour Mix

An actual FORMULA for making a gluten-free ALL-PURPOSE Flour using various interchangeable grains. Taken from Shauna James Ahern’s “Gluten-Free Girl Every Day” James Beard award winning book, my bible for gluten-free baking. A comprehensive book with information about the different grains and actual FORMULAS for combining them into a ALL-PURPOSE gluten-free flour mixture and a WHOLE-GRAIN gluten-free flour mixture (separate recipe). 40% Gluten-Free WHOLE GRAIN flours Use one or a mixture. - Teff Flour - an ancient grain with high protein + mineral content, that contains 20-40% resistant starches, or COMPLEX starches, a type of carbohydrate that doesn’t get broken down into sugar but goes directly into large intestine where it ferments and feeds “good bacteria”, improving gut health. Resistant starches improve insulin sensitivity…very important in decreasing the risk of diabetes, Alzheimer’s, and heart disease. Resistant starches makes you feel full longer and eases constipation. Because of these qualities, I’m thinking this would be an excellent choice to use in making a sourdough starter! I’m planning on trying this!! - Sorghum Flour - excellent in baked goods - Buckwheat Flour - this tastes superb in bread recipes - Millet Flour - sweeter, milder tasting - Quinoa Flour - stronger tasting, I don’t use it a lot 30% Gluten Free WHITE flours Use one or a mixture: - (White) Pearled Sorghum Flour - the bran is removed, excellent for light puffy pastry recipes - Potato Flour - the same thing as potato starch, interchangeable - Tapioca Flour - I noticed that Shauna James Ahern’s “Gluten-Free Girl Every Day” cookbook does not include this anywhere. I’ve found that book to be my bible. - Sweet Rice Flour - an imperative replacement for regular rice flour which imparts that awful grainy texture found in most commercial gluten-free products 30% Gluten-Free STARCHES Use one or a mixture: - Potato Starch - Tapioca Starch

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together in bowl and store in airtight container. FOR BREAD ONLY: Psyllium Husk Powder (not husks) is a gluten replacement. Provides elasticity, flexibility, & extensibility. Acts as a binder. Allows GF bread to proof properly, so it can actually double in volume. Use in gel form vs adding directly to dry ingredients. FOR CAKES, COOKIES, PASTRY, & MUFFINS: Use Xanthan Gum. Prevents them from being too crumbly while acting as a binder, improving texture, giving elasticity, flexibility, and extensibility. If flour DOES NOT have xanthan gum: 1/4 tsp xanthan gum per 120 grams flour for cakes, cookies, muffins, brownies 1/2 tsp xanthan gum per 120 grams flour for pastry If flour DOES have xanthan gum: Do not add Moore to cakes, cookies, muffins, brownies recipes 1/4 tsp xanthan gum per 120 grams flour for pastry Substitute: 1 part xanthan gum with 2 parts psyllium husk powder ARTISAN BLEND BETTER BATTER FLOUR - does not contain rice flour - contains: Pearled sorghum flour Tapioca starch Potato starch Psyllium husk powder Potato flour Try to duplicate this