Gluten-free Flour

I'm using info from http://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/ so that I can find it more easily for myself. She had a kickstarter campaign that worked, and is now selling her flour here. To use the GF flour, sub140 grams of this flour mix for every 1 cup of gluten AP flour.

She claims that recipes on her site that call for a gluten-free all-purpose flour mix should work with this one - based on a 40/60 ratio: 40% whole grain and 60% white flours/starches. (I plan to work through my own recipes with this mix.) She cautions us to remember that wheat flour is not all gluten protein, but is part protein and part starches. That’s why she mixes whole-grain flours (most of which are very high in protein) with starches (not much nutritional value but they help make the flour mix hold together and make it look white enough to make familiar-looking baked goods).

WHOLE GRAIN FLOURS (40%) brown rice flour buckwheat flour corn flour mesquite flour millet flour oat flour quinoa flour sorghum flour sweet potato flour teff flour	WHITE FLOURS/STARCHES (60%) arrowroot flour cornstarch potato flour potato starch sweet rice flour tapioca flour white rice flour
NUT FLOURS (use as whole grain) almond flour chestnut flour coconut flour hazelnut flour
BEAN FLOURS (use as whole grain) fava bean flour garbanzo bean flour kinako (roasted soy bean) flour

Remember that the nut flours are full of good fats, so they will throw off the ratio of your baked goods. What she likes to do is make the gluten-free all-purpose flour mix with the whole-grain flours and white flours. Then, if she want a specific taste, she will add almond flour as part of the total weight of flour in a recipe.

Her final caveat: Of course, it’s not that simple. Each of the flours absorbs water differently. (Coconut flour sucks all the moisture out of a baked good, which is why it annoys me.) Some flours have a particularly strong taste — like mesquite or quinoa — so you want to use them in small doses.

The Mix she shares on this page:

• 200 grams of sorghum flour, (whole grain)
• 200 grams of millet flour, (whole grain)
• 300 grams of sweet rice flour, and (starch)
• 300 grams of potato starch. (starch)

(That’s for 1000 grams of flour mix. If you want twice that, simply multiply everything x 2. If you want 5 times that amount of flour, simply multiply everything x 5.)