make your own GF flour blends

The corporate food industry has taken wheat, which is highly nutritious and rich in protein, B vitamins, and complex carbohydrates, and de-natured it into a high yield grain. It is largely indigestible, not only because it comes from grain that has been genetically engineered, but also because the resultant flour is stripped of its bran and germ.

The bran and germ are home to vitamins, minerals, protein, and fiber. Our bodies need these compounds to metabolize the grain effectively.

Due to an over-consumption of this hybridized wheat, which the body doesn't actually recognize as food, many of us have become gluten-sensitive.

Here are some tips to create your own gluten-free flour blends that are additive-free.

Gluten-Free Flour Mixes

Just use this rule of thumb: 70% whole grain or nut flour blend to 30% starches – no xantham gum needed!

Some whole grain flours are more dry and light. Others are more moist and dense. Make sure that you use a balance of these two in your 70% mixture.

Think about the outcome: if you want a rich, dense baked good, use more of the heavy flours. For a light, fluffy crust, use the lighter, drier flours. Consider that some flours taste better in savory or sweet batters, too.

For example, a cauliflower pizza crust will do well with cornmeal. A brownie batter will thrive on brown rice or oat flour.

Whole grain flours include:

• Buckwheat (dry & dense; savory)

• Sorghum (moist and dense; either sweet or savory)

• Oat (moist and dense; sweet)

• Brown Rice (moist and dense; sweet)

• Millet (medium; either sweet or savory)

• Quinoa (dry and light; savory)

• Teff (dry and light; savory)

• Corn (dry and light; mildly sweet)

• Almond (dry and dense; mildly sweet)

Starches include:

• White sweet rice flour

• Tapioca flour

• Coconut flour

• Arrowroot powder

Maple Cinnamon Scones

Preheat oven to 350 degrees.

In a bowl, mix well:

• 1 teaspoon cinnamon

• Pinch salt

• 1/2½cup cooked oatmeal

• 1 cup almond or pecan flour

• 1 cup millet or arrowroot flour

• 1/2 cup applesauce

• 2 Tablespoons maple syrup

• 4 Tablespoons olive oil

• 2 Tablespoons nut or seed butter

• 1 teaspoon vanilla

Grease a cookie sheet with olive oil and drop dough in spoonfuls. Flatten each cookie with the back of the spoon. Slide cookie sheet into oven and bake for 20 minutes.

Get creative! For variety, add one of the following: 2 spoonfuls raspberry jam; 1 inch fresh chopped ginger root & ½ teaspoon clove powder; ¼ cup raisins (first soak for 5 minutes in hot water and drain).

Hungry for more?

Download my gluten-free baking guide here.