In another fit of "make your own ingredients" madness, I decided to whip up a big batch of gluten free flour blend today. I used Cara Reed's recipe, more or less, tweaking here or there depending on what I could readily find and access in my pantry (let's just say it needs a bit of cleaning!). I've already used small batches of it to make killer muffins, and since it seems to maintain a soft, melt-in-your-mouth texture I've dubbed it my go-to "quickbread" or "muffin" flour mix. Stay tuned tomorrow for those muffins - that is, if our power doesn't go out again with the late Summer storms!
GF "Quickbread" Flour
Makes 9 cups
2 cups brown rice flour1 cup quinoa flour (I've used half millet or teff flour here too)3 cups sorghum flour1 ½ cups potato starch (not potato flour)¾ cup tapioca starch / flour¾ cup arrowroot flour
pinch ground ginger (this helps with final texture in batters... don't know why but it does!)
- Whisk all ingredients together. Store in an airtight container.
Amount Per Cup Calories: 511.0
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 8.2 mg
Total Carbs: 113.3 g
Dietary Fiber: 7.0 g
Protein: 9.8 g
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