Saturday, September 19, 2015

GF "Quickbread" Flour

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 flour
1 cup quinoa flour (I've used half millet or teff flour here too)
3 cups sorghum flour
1 ½ cups potato starch (not potato flour)
¾ cup tapioca starch / flour
¾ cup arrowroot flour
pinch ground ginger (this helps with final texture in batters... don't know why but it does!)
  1. 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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