Today I would like to talk about the different gluten free flours. the other day I made up a batch of my English Muffins, using a new flour mixture. Gluten free flours all absorb liquids differently. So you can get different results using the same recipe with different flours. the weather can also effect the outcome. My favorite flours are, amaranth, tapioca, potato starch, millet, quinoa, and you add in a small amount of potato flour. I will give the recipe I use for an all purpose flour later. I also like to add in 1/4-1/2 cup of either teff or buckwheat flours to the recipe. Both of these flours are high in protein. I do not like the rice flours as they have very little nutritional value. the mix I am using right now is: 2 lbs. amaranth flour 2 lbs. tapioca flour 1 lbs. millet flour 1 lbs potato starch 3 ounces potato flour Mix up in a large bowl until all flours are combined, and store in an air tight container. I like to bake and cook so I go through the flour pretty quickly. If you do not use the flour fairly fast it can go rancid. So it is best stored in zip-lock bags in the freezer. Just let it come to room temperature before using.
Posted on: Fri, 07 Jun 2013 19:48:29 +0000
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