Gluten Free Girl All-Purpose Flour Mix

Prep:30min

Basic formula for making a GF All-Purpose Flour using various interchangeable grains in the following formula: 40% GF Whole Grains - Teff Flour - White Pearled Sorghum Flour - Buckwheat Flour - Millet Flour - Quinoa Flour 30% GF White Flour - White Pearled Sorghum Flour - Potato Flour - Tapioca Flour - Sweet Rice Flour 30% GF Starches - Potato Starch - Tapioca Starch

Updated at: Tue, 23 Jul 2024 20:04:41 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

270

High

Nutrition per serving

Calories1803 kcal (90%)

Total Fat9.7 g (14%)

Carbs381.4 g (147%)

Sugars5.3 g (6%)

Protein49 g (98%)

Sodium108 mg (5%)

Fiber36.1 g (129%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

400 gramsTeff flour

300 gramsSorghum flour

White Pearled

300 gramsPotato Starch

or Tapioca Starch or combination of the two

Instructions

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