Home ground gluten free flour
Many gluten free flours are on the market. Bob's Red Mill is an excellent source for gluten free flours. Purchasing gluten free flour is obviously more convenient, but grinding your own has the benefits of lower cost and better nutrition. Grains begin to lose their nutritional value after they are ground, the fresher the flour, the better the nutritional value. (This is true for all grains/flours not just gluten free).
You will need: your choice of gluten free grains and a grain grinder. I like a mixture of brown rice, buckwheat, sorghum, and oat groats. I use equal parts of each. Sometimes I add white rice as well. It's not as good for you, but it tastes good. I chose these grains for taste and cost. They are typically the least expensive gluten free grains and together they have a flavor that is similar to wheat. It tastes really good.
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Obviously you will also need a grain mill. There are several brands available. You want a good quality mill. Cheap mills are really a waste of money.
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The top part of the mill is called the "hopper" - put the grains into the hopper of the grain mill and turn it on.
Store flour in airtight container and label.
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"All purpose" gluten free flour
You can make your own "all purpose" gluten-free flour to replace regular flour in your favorite recipes.
You will need: gluten-free multi-grain flour, rice flour, potato starch, tapioca starch, and xantham gum.
Mix 3 C multi-grain gluten free flour, 1 C rice flour, 1 1/3 C potato starch, 2/3 C tapioca starch, and 2 tsp xantham gum. Store in an airtight container for up to 30 days or up to 6 months in the freezer. If your recipe says '2 Cups flour' just use 2 Cups of your all purpose mix.
Using a combination of gluten-free grains gives a better texture and flavor than using rice flour alone. It also improves nutritional value.
You will need: gluten-free multi-grain flour, rice flour, potato starch, tapioca starch, and xantham gum.
Mix 3 C multi-grain gluten free flour, 1 C rice flour, 1 1/3 C potato starch, 2/3 C tapioca starch, and 2 tsp xantham gum. Store in an airtight container for up to 30 days or up to 6 months in the freezer. If your recipe says '2 Cups flour' just use 2 Cups of your all purpose mix.
Using a combination of gluten-free grains gives a better texture and flavor than using rice flour alone. It also improves nutritional value.