It has been brought to my attention that my Gluten Free customers need a really good flour mix. I guess we all grew up on bleached all-purpose flour. But now, we have to mix and measure to get the muffins and cakes we actually want to eat! When I bake bread, muffins, cakes and cookies this is my go-to mix. It has a ton of protein and nutrients that classic white mixes just lack. Anytime I post "What's for Dinner" I will specify Bean Flour Mix and expect it's probably on hand!
Bean Flour Mix:
2 Cups Garbanzo Bean Flour
2 Cups Sweet White Sorghum Flour
4 Cups Tapioca Flour
4 Cups Non-GMO Corn Starch
Mix these together in a bowl of into a 2 gallon plastic zip-loc bag. No need to sift. I store this in a plastic bag and use as needed. I hope you enjoy!
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plaese tell me what i can use instead of topiaca as it very starchy will mung flour do?i also dont like soy.i like a mix with amaranth sorgam(where and how to get the white one and does it taste good?),chickpea,quenea,my email is nas2joon@yahoo.com.au
ReplyDeleteHey there!! I personally prefer adding tapioca flour to any flour mix beccause it's so light and acts as a binding agent. Try changing this mixture to equal parts and see how you like it!! I don't love the taste of amaranth, quinoa or soy flous and whenever I have used them my customers haven't either. Rice flours are grainy and good for texture but soak up moisture. I love bean flours because they are smooth and hearty and have nutritional benefit. But years ago I chose to integrate the tapioca flour based on it's ultra-smooth consistency. Try using this mix, again, in equal parts and add an extra bit of baking soda and see if it makes a difference. I'll besharing some of my favorite recipes for this mixture soon so please follow me!! Good luck!
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