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My Favorite Gluten Free Flour Mix | Just Take A Bite

My Favorite Gluten Free Flour Mix

Gluten free baking can be intimidating and challenging. There are so many flours to choose from! I’m helping you out with my favorite gluten free flour mix.

My Favorite Gluten Free Flour Mix | Just Take A Bite

If you’ve ever tried gluten free baking you know it can be tricky. I can make the same recipe ten times and it turns out just a little differently every time. Though that may have more to do with my lack of precise measuring when I bake.

At any rate, gluten free baking is not nearly as forgiving as baking with wheat.

The ratio of sugar to fat is very important. But the real key to successful gluten free baking is using the right blend of flours.

Use all starchy flour and you’ll get a dry, crumbly mess. Use all seeds and you might have a gooey, dense blob.

There are so many flours to choose from when it comes to gluten free baking. My recipes usually call for a gluten free flour mix of your choice. Everyone has different things on hand. And a variety of flours will work.

But after years of experimenting I have come up with my favorite gluten free flour mix.

Don’t worry, I’m not going to tell you some exact flours to use. This is a general rule. Then use what you have on hand.

My gluten free flour mix is:

My Favorite Gluten Free Flour Mix | Just Take A Bite

Not sure which is which? Here is a quick rundown of some common flours.

My Favorite Gluten Free Flour Mix | Just Take A Bite

For your next recipe that calls for two cups of gluten free flour use one cup of grain, a half cup of seed, nut or bean and a half cup of starch. Choose from the above lists. Play around with combinations to see what flavors you like best.

Give my gluten free flour mix a try and see how your gluten free baked goods turn out!

Note that white rice can be used as a grain or a starch. It is technically a grain. But white rice behaves similar to a starch.

My Favorite Gluten Free Flour Mix | Just Take A Bite

What is your favorite blend of flours?

I often use a combination of sorghum, amaranth and tapioca. My baked goods always come out well using those three.

Find your favorite combinations. Then mix up a whole batch so baking is simple. No measuring three or four flours at a time. Just use your mix!

Create a variety to rotate through different types of flour. Gluten free baking just got a little bit simpler.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

Salted Dark Chocolate Ice Cream

This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

In the summer I make ice cream a LOT.  Usually it’s once or twice a week.  I make some of our favorites quite often – mint chocolate chip, vanilla paired with hot fudge, chocolate and candy bar.

In addition to the standards I love to experiment with new flavors!  I’ve made blueberry cheesecake, rhubarb pecan, sea salt caramel and even blue moon (plus many others).This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

For my latest ice cream creation I made something dear to my heart…salted dark chocolate ice cream.

I love putting salt on my ice cream (crazy pregnancy hormones make me crave salty and sweet together…now I’m hooked).  It really brings out the sweetness.  I especially love adding salt to chocolate ice cream.This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

I figured I might as well put salt IN my ice cream instead of adding it every time I scoop a dish.

I combined cocoa powder and carob powder to get a really rich, dark chocolate flavor.  Then I added plenty of unrefined sea salt to give a good contrast.

salted dark chocolate ice cream collage

If you tolerate nuts, chopped almonds would be great in this ice cream.  If you don’t tolerate dairy you can make it with coconut milk.  It still tastes wonderful!This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

Are you like me and grew up eating a Wendy’s Frosty along side french fries?  That’s what this salted chocolate ice cream reminded me of as I was eating it.  YUM!  Chocolate plus salt…what could be better?!

Even my daughter LOVES it.  So it is very kid friendly.  It’s a perfect summer treat.

If you like chocolate ice cream you’ll love this salted dark chocolate ice cream.  It’s like chocolate ice cream kicked up a notch.

This post is linked to Allergy Free Wednesday.This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

Salted Dark Chocolate Ice Cream
A rich chocolate ice cream with a hint of sea salt to bring out the sweetness.
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Ingredients
  1. 21/2 cups cream (preferably raw) (can be replaced with full fat coconut milk)
  2. 1/2 cup whole milk (preferably raw) (can be replaced with full fat coconut milk)
  3. 1 - 3 egg yolks (optional)
  4. 3/4 cup sweetener - honey, maple syrup, cane sugar, coconut sugar
  5. 1/3 cup organic cocoa powder
  6. 1/4 cup carob powder (can be replaced with cocoa powder)
  7. 1 Tbsp. vanilla
  8. 1 Tbsp. tapioca flour or arrowroot (optional)
  9. 1/2 - 1 tsp. unrefined sea salt (to taste)
Optional add-ins
  1. 1/2 cup mini chocolate chips
  2. 1/2 cup chopped almonds
  3. 1/2 cup dried cherries
Instructions
  1. In a blender combine the cream, milk, egg yolks, sweetener, cocoa powder, carob, vanilla and flour. Blend until smooth.
  2. Add salt, starting with 1/2 tsp. Blend. Taste and adjust to liking.
  3. Process the ice cream according to manufacturer's directions (mine takes about 20 minutes in a Kitchen Aid attachment).
  4. Transfer the ice cream to a freezer-safe dish. Stir in add-ins.
  5. Freeze until firm.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Blurple Moon Ice Cream (Blue Moon Take Two)

I tried making blue moon ice cream last week.  The ice cream was good…but it didn’t really taste like blue moon.  I decided to try again this week.  I did some more research and asked for opinions on flavor.  From what I’ve read the flavor of blue moon is actually nutmeg!  I never would have guessed that.  I think there are some variations of the flavor.  Some say it also has a lot of almond.  The most surprising thing is that there is no fruit flavor.  The color really fools you.  For this attempt I mostly went with nutmeg.  But I also added a little bit of homemade almond butter for a hint of almond flavor.  And I added some blueberry puree for a little color (it didn’t really impact the flavor).  Rebecca insisted it had to have some color.  It’s more of a purple than blue (“blurple” :), but at least it’s natural.  I’ll have to keep experimenting with homemade/natural coloring to make it more blue.  This was a pretty successful attempt at homemade blue moon.  It really does taste like the blue moon flavor!  “Cinderella” really enjoyed it.  I didn’t measure anything when I made it.  I just tasted as I went along until I got the flavor I wanted.  So I’ll do my best to write down a recipe.  If you try it please taste the batter and adjust the flavor as needed before putting it in the ice cream maker.

You can use this same flavor idea for other things besides ice cream.  I made some blue moon yogurt for Rebecca’s lunch yesterday (plain yogurt with maple syrup, a little blueberry puree and a sprinkle of nutmeg).  You could even try blue moon pudding or pudding pops (add some nutmeg to homemade vanilla pudding…freeze it in molds for pops).

Now that I’ve come up with a decent homemade blue moon maybe I’ll have to really challenge myself and try to make homemade superman ice cream.  Anybody know what flavors the yellow and pink ice creams are?

This post is linked to Fat Tuesday at Real Food Forager, Real Food Wednesdays and Fight Back Friday.

Blurple Moon Ice Cream

3 cups cream (preferably raw)
3 egg yolks
1/2 cup maple syrup (adjust to your taste)
2 tsp. vanilla extract
2 tsp. lemon juice
1-3 tsp. nutmeg (adjust to your taste)
2 Tbsp. homemade almond butter or 1/4 cup crispy almonds
1-2 Tbsp. arrowroot powder (not necessary, but it does help texture)

blueberry puree (optional for color)
1/3 cup blueberries (fresh or frozen)
1 Tbsp. maple syrup

Cook blueberries and syrup on low heat until berries soften and release juice.  Strain.  Cool.

In blender or food processor (I used my Vitamix) combine all ingredients (including blueberry puree if using), making sure the almonds are totally blended.  Taste.  Adjust syrup, nutmeg and almond to taste.  Process in ice cream maker (mine took 20 minutes in my Kitchen Aid attachment).  Store in freezer.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Manna

Manna?  Yes, manna.  Rebecca has been asking to make manna for about a year now.  She loves to read her Bible stories and act them out.  And she often asks about manna.  It sounds good – wafers of milk and honey.  That being said, nobody really  knows what manna was made of…because nobody made it!  It came from God.  So there is no recipe for it.  Monday Rebecca asked to make it again.  So I did a little searching and came across some wafer/cookie recipes that were intended to mimic manna.  I kind of combined some recipes and adjusted it myself based on what we had on hand.  I ended up with a little almond cookie/wafer.  Pretty good.  And Rebecca is content with her manna 🙂  She even ate it for breakfast yesterday.  I’ll write down how I made them.  But it was really a big mix of odds and ends I had.  You can adjust to what ingredients you have.  I think any nut/nut flour/nut butter will work.

This post is linked to Fight Back Friday.

Manna

1 cup ground almond product(s) (I used a mix of almond paste, almond flour and almond butter.  Just finely ground almonds would work too.)
1 tsp. vanilla
4 Tbsp. honey (since I used some almond paste that is already sweetened I didn’t use quite this much honey)
1/2 ts. salt
1 cup whole wheat flour
1/4 cup milk (add more if the dough is too dry)

Mix all of the ingredients until a dough is formed.  Add extra milk if the dough is too dry.  Take small scoops of the dough and flatten them on a cookie sheet.  If you want them more like wafers you can roll out the dough and cut it into squares.  Bake at 400 degrees for 4-8 minutes, depending on the thickness, until golden brown around the edges.  Allow to cool for a few minutes on the pan.  Transfer to a cooling rack.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Dutch Letter Cookies

This week we are learning the letter D.  So what’s more fitting for a Dutch girl than Dutch letter cookies? 🙂  I had actually never heard of these before. I just did a search for Dutch desserts and found this recipe on All Recipes.  So Rebecca and I made them yesterday. They turned out pretty well.  I can’t say they are the easiest cookie to make with a small child.  But still a fun one.  The dough and filling are super easy to make.  Rebecca liked helping with that.  The assembly was a bit tougher.  I think I should have made my dough a tiny bit wetter and rolled it a bit thinner.  But the phone was ringing, baby crying, little hands trying to help and eat all the dough, etc.  So I had to just do what I could.  I didn’t end up making many actual letters.  But we managed a couple.  In the end they turned out ok and taste pretty good (this coming from someone who doesn’t really like almond/almond paste).  I forgot to do the milk/sugar topping until after I had them in the oven already. So I quick took them out and just sprinkled a little sugar on.  No milk.  I had some filling leftover, so I just put that in a little dish and baked it with the cookies.  That’s the grain free version of this dessert 😛  A fun experiment.  Maybe we’ll try it again when Rebecca is a little older.  And we have more time to roll and shape the cookies properly.  I didn’t take any good pics since I was dealing with a baby that just woke up, trying to finish the cookies and get Rebecca to eat lunch.

Dutch Letter Cookies

2 cups all-purpose flour (I used organic whole wheat flour)
1/4 tsp. salt
1 cup butter, chilled
1/3 cup ice water
8 ounces almond paste
1 egg
1/4 cup white sugar (I used organic cane sugar)
2 Tbsp. milk
1/3 cup granulated sugar for decoration (I used organic cane sugar)

In a medium bowl, stir together flour and salt. Cut in chilled butter until the texture of the mix is mealy with pea sized lumps (I made the dough in my food processor).  Add ice water gradually while stirring with a wooden spoon until dough forms a ball. Cover your dough and chill for 1/2 hour.

To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg and mix well.

Preheat oven to 375 degrees F (190 degrees C ). On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness, making as square as possible (I did this in two batches). Cut the dough into strips 6 inches long and 1 1/2 inches wide (about the width of a ruler) (I made my strips much longer, else you’d never be able to shape it into a letter). Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling to match the bottom (I experimented with lengths/folds.  And I made sure to seal the edges well).

Shape strips into desired letters, brush with milk and sprinkle with sugar. Bake in preheated oven for about 20 minutes or until golden brown. Remove from the oven and cool on a wire rack.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.