Gluten Free Flour Mix

Gluten free flour mix is important to learn about when dealing with a gluten intolerance or celiac disease. Investigating all the options out there, and seeing which ones work best for you. Often the best mixtures we have found have been when you blend a few of the different flours together, resulting in an all purpose gluten free flour mix.

Varieties Of Gluten Free Flours

Amaranth Flour

is made from the seed of the amaranth plant, which is a leafy vegetable. This flour is high in protein, due to the seeds. Which makes a nutritious flour for baking.

Arrowroot Flour

is ground from the root of the plant and is very good for thickening recipes.

Brown Rice Flour

is heavier than it’s relative, white rice flour. It is milled from brown rice, so it has a high nutritional value, and high fibre content. It’s slightly nutty flavour, adds a nice touch to recipes. But this flour is heavier by texture then some others.

Chickpea Flour

is ground form the chick peas. And has a strong slightly nutter taste. It is best mixed with other flours.

Cornflour

is milled from corn, and is best used in recipes to thicken. It has a fairly bland taste, so is better to use other flours with it to enhance the flavour. Alternative name for this flour is cornstarch.

Cornmeal

is ground from corn. It is heavier then cornflour, but easily interchangeable in recipes.

Maize Flour

is ground from corn. It is heavier then cornflour and not easily interchangeable in recipes.

Millet Flour

comes from the grass family. It is not suited to all types of baking due to it’s lack of gluten. It is used as a cereal in many African and Asian countries. It works well when thickening soups.

Potato Flour

should not be confused with potato starch flour. Potato flour has a strong flavour and is a heavy flour. Bulk buying is not recommended unless your using it up fairly quickly, as it does not have a very long shelf life.

Potato Starch Flour

this is a fine white flour made from potatoes, it has a light flavour when used in recipes.

Quinoa Flour

It is related to the spinach and beet family. It has been used for over 5,000 years as a cereal. It is the seed of the plant that are ground to make flour.

Sorghum Flour

is a fairly new flour on the market. It is ground from sorghum grain, which is similar to millet. The flour is used to make porridge.

Soya Flour

is a high protein with a nutty taste. It is best to mix it with other flours. It can be used to thicken recipes. This flour has a high fat content. So it can go rancid if not stored properly. A cool dark environment is recommended when storing gluten free flour, or in the refrigerator.

Tapioca Flour

is made from the root of the cassava plant. This flour adds chewiness to baking and is good for thickening.

Teff Flour

comes from the grass family. It is a tiny cereal grain native to Northern Africa. It is very nutritious as well.

White Rice Flour

is milled from white rice. It is very bland in taste, and is not very nutritious. It can be used on it’s own in recipes and has a light texture.

Xanthan Gum

Is used by many people who suffer from gluten intolerance. It is made from tiny microorganisms called xanthamonas campestris, and is a natural carbohydrate. It adds volume to breads and baked goods when using gluten free flours.It is also very good at holding GF flours together which is the role of gluten. Its also very good adding to home made ice cream or sorbet to make it softer. Just a tiny amount goes a long way, 1/2 a teaspoon makes a sticky runny mess. I use about 1/8 of  a teaspoon

Gluten Free Flour Mixes

Below is our all purpose gluten free flour mix we use,

  • 1 cup of corn flour
  • 1 cup of soya flour
  • 1 cup of corn starch
  • ½ cup of tapioca starch
  • 1 cup of rice flour

Blend the above flours together, and store in a container

Or one more gluten free flour mixture you can try,

  • One part tapioca flour
  • One part of rice flour
  • 1 tsp. Xantham gum per 7/8 rice flour

Blend together and store in a container.

So you can see by this article, that there are many different gluten free flour mix chooses to choose from. Because these flours have not been over processed and stripped of their nutrition like regular all purpose flours, they can go rancid. It is best to keep them in a dark cool area.

Some people prefer to keep them refrigerated if they are not using them up quickly enough. Or you can if you wish even freeze them. I hope this information is helpful to you as you begin the process of living a gluten free lifestyle, the payback is well worth the effort, and you will begin to experience wonderful overall health. And as a bonus you may even shed a few pounds when you begin to eliminate gluten all together out of your diet.

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Symptoms Of Gluten Intolerance

Foods Containing Gluten

What Is Gluten?

Staying Positive

Gluten Free Recipes

Gluten Free Flour

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