I know there are so many gluten-free flour blends in cookbooks and on the market, and usually I opt for the convenience of Pamela's or Bob's All-Purpose gluten-free blends. But very recently I have explored beyond these two brands because I cannot have the almonds or rice in Pamela's, and I don't love the beany aftertaste in Bob's. I realize the gar-fava flour blend in Bob's is more nutritious than other options, but I just don't love the flavor in all baked goods. So after trying recipes and experimenting at home, I have developed a blend I LOVE! It's a sorghum, millet and tapioca flour blend that has worked beautifully in muffins, brownies, and pancakes! Yipee! There is no grit, no strange aftertaste, no dry or crumbly textures. It's light, moist and more like wheat recipes than any I have used in my 3 years of experimenting.
Even though sorghum is not a powerhouse of nutrition like almond flour or gar-fava flour, it is still much more nutritious than rice flour with more than twice the protein, more insoluble fiber and fewer calories. The fiber makes it slower to digest, leaving you feeling fuller longer. This is also better for diabetics because it takes longer to convert to sugars.
The only thing I would like to change is to find an organic sorghum flour that has been milled in a dedicated gluten-free plant. I have found organic sorghum flour packaged on machinery used for wheat or a non-organic sorghum flour milled in a dedicated gluten-free factory. I chose gluten-free over organic-It's just not worth the risk of cross-contamination. I really like Authentic Foods brand of superfine sorghum flour (I order it through Vitamin Cottage or Whole Foods so I don't have to pay shipping). Bob's Red Mill also sells sorghum flour, which Amazon carries with a rather steep shipping fee, so I also order it through Vitamin Cottage with a case discount and no shipping fees.
1 cup sorghum flour
1 cup millet flour
1 cup tapioca starch (or flour)
You will need to add guar gum or xanthan gum to recipes. I use about 1/2 tsp. of guar gum per cup of flour mix and have had good results. I prefer guar gum because it is more naturally derived than xanthan gum. I also have a bad reaction to xanthan gum, possibly because it is often produced and harvested on corn.
Thanks! I just got some millet flour so will need to try out your mix. I am partial to Authentic Foods Multi-Blend Flour and Better Batter when I want something quick and easy.
ReplyDeleteThanks Nancy! Let me know how it works out for you. I love Authentic Foods products! I cannot have cornstarch and just realized sorghum seems to be a problem as well. I think I will try Authentic Foods GF Classical Blend next. I will be visiting the Sensitive Pantry soon!
ReplyDeleteFor those of you who like Authentic Foods super fine flours, you can create the same thing in your own kitchen. Put your brown rice (or any other type) flour in your blender, foodprocessor, Vita Mix--whatever you have, and turn it on. It will become finer flour and save you a lot of money!
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