My darling mother actually suggested this post idea to me. My sister-in-law recently found out that she has to eat gluten-free, and as a fun way to experiment with some new baking techniques and also enable her to be able to, ya know–eat–when she visits, I thought I’d make a gluten-free flour mix for all those recipes out there.
I did not come up with this recipe on my own–I definitely don’t have enough experience baking gluten-free, so I have to depend on those better educated than I. I followed a tutorial from Gluten-Free Girl found here.
Anyway, my mom knew I wanted to try using my new grain mill for some new stuff, so she suggested making a basic flour that I could keep around. And for those of you who want to try making something gluten-free, here’s a good place to start!
Gluten-Free Girl uses a ratio system–40% whole grain flours and 60% starches, measured by weight. This was my first try, and quite successful so far!
Gluten-Free All-Purpose Flour Mix (ratio from Gluten-Free Girl)
- 200g oat flour (I used certified gluten-free oats because not all oats are GF)
- 100g millet flour
- 100g (raw) buckwheat flour
- 300g potato starch
- 300g tapioca flour
I ground each flour on the “bread” setting of the mill, then dumped them into a canister with the starches and shook ‘em up!
That’s it.
I had almond meal that I wanted to use, and quinoa that I considered grinding, but both are more strongly flavored flours so I decided not to use them for this first batch.
Having done a good amount of research on baking GF, I’ve decided to make my first few attempts “gum-free”, meaning I won’t be using guar or xanthan gum to substitute for the gluten (the “sticky” part of wheat). Seems like they can be tough on sensitive stomachs, and I also…don’t feel like paying $10 for xanthan gum if I don’t really need it.
My first attempt (chocolate chip banana bread) came out awesome–Fritz loved it and said he wouldn’t have known it wasn’t made with regular flour if I hadn’t told him. Once I get a chance to take some pictures of the (half-eaten) loaf, I’ll share it with you.
Probably the best part of this grain-grinding process was all the pretty jars I had out.
Lovely, aren’t they? Though I constantly give ball jars away as gifts, so I’m running a bit low at the moment–especially on small ones.
I have a few really fun projects I’ve done recently that I’m dying to blog about, but because they are Christmas-related I have to wait a few more days to share them. However, I will share some other exciting news!
Some of you may have heard (via my Facebook or Twitter) that Fritz and I are welcoming a new family member into our home! And no, it’s not a baby–it’s a cat! We are adopting my older sister’s cat all the way from the west coast.
We are so excited to introduce Henry to his stepbrother, Emerson, sometime in January.
We are also a little scared. They are both, um, rambunctious male cats. And hopefully they will be best friends. And many photos will be taken and shared–especially since Emers is so handsome!
I’m definitely headed straight into cat lady territory! Thank goodness I’m married…
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Ilana
December 18, 2012 at 1:11 am (UTC -4) Link to this comment
So glad you posted a gluten-free flour blend!
oh and your luscious photos! You have taught me so much in the way of cooking and capturing the essence of food and life in an image!! You are the only blog I read that is not a gluten-free blog. Of course, I will continue to read your blog no matter what (because I really love it!!), but I have to say I was very excited when I saw you were experimenting with gluten free baking for your sister-in-law. Thank you for posting this! I am so glad to hear that your gluten free banana bread turned out great!! I love to hear about people who don’t have a gluten allergy trying it out, and what an incredible gift you are giving to your sister-in-law in having food she can have and love when she visits!
I’ve been reading your blog for quite some time and I have also been gluten free for a little over a year now! Your blog is one of my many favorites to read with your fantastic recipes, wonderful insights and stories, and of course your cat, Henry! Soon to be two cats!
Lauren Zietsman
December 20, 2012 at 8:33 pm (UTC -4) Link to this comment
I just saw this comment and so happy to hear from you! I’ll definitely be posting some more gluten-free recipes as I experiment with this flour blend, especially since the first one turned out great (though banana breads are quite easy to make from, well, anything). I really appreciated your comment and am very happy to have made something that works for you!
Nuts about food
December 19, 2012 at 6:11 am (UTC -4) Link to this comment
Very interesting and informative post!
Clara A. Wooley
March 18, 2013 at 10:01 pm (UTC -4) Link to this comment
I really had fun reading this post! Very interesting! Thanks! the pictures are amazing too! xobakingco.com
Betty-Lou
June 3, 2013 at 1:45 pm (UTC -4) Link to this comment
I hope your kitties are getting along nicely. Sometimes adding a strange new cat to the mix can cause problems. They are really quite territorial. My oldest cat, a silver Himalayan neutered male, is three years older than the younger one, a cinnamon tabby. The eldest, Sasha, just turned 17 years old. After living together for 14 years, he just tolerates Iggy, the younger, as long as he’s not being pestered.
Thanks for your flour mix, which I found after looking for biscuits. Yours are wonderful. Thank you.
Lauren Zietsman
June 10, 2013 at 7:15 pm (UTC -4) Link to this comment
They are getting along much better now that we’ve moved…we actually caught them snuggling together the other night!
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