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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.

Whole Wheat Flour and Whole Wheat Pizza Dough

Yesterday I finally tried my new grain mill attachment for my stand mixer.  I ground some hard winter wheat berries.  It’s so easy.  And it makes awesome, soft flour.  It is noisy and takes a little time.  But not too bad.  I made about 4 1/2 cups of flour yesterday.  And I’ve already used most of it 🙂  Freshly ground flour really does make your baked goods taste better.  I’m excited to do this more often.  I just need to find a good source for wheat berries…cheap 🙂

The first thing I tried making with my freshly ground flour was pizza dough for homemade pizza last night.  I used the same dough recipe I always use, but modified it slightly to make it 100% whole wheat.  This was awesome!  It had great flavor and texture.  I also made homemade sauce for our pizza.  It doesn’t get more homemade than that…all the way down to freshly ground flour.  So healthy and so good!  I topped mine with tons of veggies.  Mmm.  This makes me very anxious to try making whole wheat bread with my fresh flour.  My camera battery was just about dead, so I had to take a picture as quickly as possible…and didn’t get a very good one.  Maybe I’ll try again tonight when we have leftovers.  But you can still see the crust.

Whole Wheat Pizza Dough

1 Tbsp. active dry yeast
1 Tbsp. cane sugar
1 1/2 cups warm water
1 Tbsp. vital wheat gluten
2 Tbsp. cane sugar
3 Tbsp. EVOO
1/2 Tbsp. salt
4 cups flour (I used 3 cups freshly ground whole wheat flour and 1 cup white whole wheat flour)

Sprinkle yeast, wheat gluten and 1 Tbsp. sugar over water. Let bubble (about 5 min.). Add 2 more Tbsp. sugar, oil, salt and flour.  Mix.  Cover.  Let rise about an hour. Spread on pizza pan. Add toppings. Bake at 450 or 500 for 15-20 min.  Let pizza rest a few mintues before cutting.

This makes enough for 2 pizzas or 1 pizza and breadsticks.

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.