Making a big pot of gluten-free flour mix is a very quick and clever thing to do. Having a ready-to-grab mixture enables you to make your gluten-free baking easier.
A good gluten-free flour mixture includes different ingredients in order to get the best results.
There are different types of gluten-free flours:
* whole “grain” flours, like brown rice flour, buckwheat flour, oat flour, teff flour, quinoa flour, millet flour, sorghum flour, etc.
* “white” flours or starches, like arrowroot, corn starch, tapioca flour, potato starch, white rice flour, etc.
* nut flours, like almond flour, hazelnut flour, coconut flour, chestnut flour
* bean flours, like garbanzo bean flour, fava bean flour and soybean flour
Then, as an addition to make for example bread chewy and bind the ingredients together, I add psyllium husks, chia seeds and/or ground flax seeds. In my beginner’s years of gluten-free baking I used xanthan gum for binding, but I came to the conclusion that it gives me digestive problems like bloating, gas, intestinal cramps and so on, so I don’t use it anymore.
Some baking can be done with just a single flour, think of buckwheat crackers, socca, brownies, cookies, but baking a bread with a single flour mostly turns out hard, dry and not tasty at all. That’s why I make a combination of whole grain, starches, nut flours and 1 of the additions.
So in order to prevent your baking from falling apart and give it some structure as well of taste, which is so different because of the missing link: gluten, the best idea for making a tasty bread or all purpose flour mixture is to make a mix of ingredients.
All flours and starches have different properties, flavours and baking qualities, so in order to make a mix that suits your taste or purpose you can choose to make different mixes. It is also nice to experiment with the flavours.
I want to start and share with you my basic buckwheat all-purpose flour, because I love buckwheat for its taste, it’s easy to digest and it’s considered a complete protein: it contains all 8 essential amino acids, it’s high in fiber, calcium, phosphorus and magnesium. It’s a whole “grain”, so eating it will make you feel satisfied and full.
Brown rice flour I use because it’s versatile, whole grain and not too expensive, a great source of fiber, selenium and magnesium.
Tapioca flour: made from the dried cassave root. It doesn’t contain much nutrition, a little iron and some trace minerals like calcium and copper, no fiber, but it has binding properties, which we need in gluten-free baking and it makes a good crust and a lighter texture. And the price is right too!
Almond flour: I love the taste and texture of blanched almond flour, it gives baked goods a rich texture and taste as well as moistness. It is high in protein, Vitamin E, magnesium and it’s a low-glycemic food (releases its glucose slowly).
Okay, now grab a big pot and start mixing; I suggest you use a scale because cups can vary much in weight. I give you 3 measurements, 1 to first make a small batch, then double and triple to make a bigger batch.
All-purpose buckwheat flour mix
75-150-225 g brown rice flour
75-150-225 g buckwheat flour
95-190-285 g tapioca flour
45-90-135 g blanched almond flour
Put everything in a pot, close the lid and shake well. That’s it. Now you can make the muffins from last week or these easy-peasy flat breads. Next time I will post a beautiful buckwheat boule recipe with this flour mix!
Basis boekweit meelmix
75-150-225 g bruine rijstmeel
75-150-225 g boekweitmeel
95-190-285 g tapiocameel
45-90-135 g amandelmeel
Doe alles in een grote pot, deksel erop en schudden maar. Klaar voor gebruik! Je kunt nu de pompoenmuffins van vorige week maken of deze makkelijke platte broodjes. Volgende week het recept voor een prachtige boekweitbol!