Most gluten free flours are all white and full of starches. We missed our old whole wheat flour, and devised this recipe to replace whole wheat flour for baking. It’s important to weigh out your flours, as each has a different weight per cup. When a recipe calls for a cup of flour, you can sub 140 grams of this mixture (or any gluten free flour).
Psyllium is a component of this flour blend to substitute from using xantham or guar gums, both of which are typical in gluten free baking. We didn’t want to use them in our baking. Gluten is a protein found in wheat that help breads to stretch and stick together. Flours without this protein lack the ability to do this well and often taste gummy or crumbly. Psyllium helps with this by absorbing moisture, helping to bind the flour together better. It’s not necessary to use in cookies or quick breads. We want to give a shout out to www.Glutenfreegirl.com for helping us with ideas on how to build this recipe.
- 140 grams sorghum flour (we use Bob’s Red Mill)
- 140 grams teff flour (We buy ours on line and use Bob’s Red Mill, but this is a little harder to find in stores-if you can’t find it, sub another whole grain like oat, buckwheat, or a nut flour)
- 140 grams millet (we grind our own in our Vitamix, but you can buy it, again, Bob’s Red Mill)
- 2 tbsp psyllium husks (this is to help with absorb moisture and prevent breads from being mushy)-you can omit this from your blend and add in as needed
Weigh and mix! That’s it 🙂 Store in refrigerator/freezer for best results. Breads pictured use our blend.