Gluten-free flour…it always seems like it’s missing…something, doesn’t it? What I mean is, every time I make a recipe with a gluten-free flour, the thing I make turns out a little off. It’s either too runny or too dry, too quick to cook or falling flat. I had all-but-given-up on flour for the GF, until I tried a recipe found by my sister-in-law.
Before we embark on the magical journey that is GF flour–you need to know that the cheapest way of going about making this is to be able to buy your flours in bulk. I enjoy getting mine from Bob’s Red Mill store in Milwaukie, OR. The other note is–do not look at the below picture and be like, “oh that’s what it’s supposed to look like!” and not mix the ingredients. It’s meant to be well blended; I simply worked to make it like one of those silly sand-in-a-jar-thingys.
|(1 batch of GF flour pictured).|
Make it at Home: Gluten-Free Flour
The change I made to this recipe is changing the parts to cups because for me it translates more easily this way.
1 c brown rice flour
1 c sorghum flour (also known as jawar or juwar flour)
1 c white rice flour
1 c sweet rice flour
1/2 c corn starch
1/2 c potato starch
1/4 c millet flour (either ‘black’/bajri or ‘normal’ yellow)
potato flour – 1 tsp per cup
xanthan gum – 1 tsp per cup