While I was in North Carolina my mom got all motivated to finally make an all purpose gluten free flour mix- so we did! She had found a website that described the proper weight ratios, which turned out to be 70% grains to 30% starches. You can play around with which grains and starches you use based on what you have around*, but my favorite gluten free cookies and other bread products have always had a strong base of brown rice flour. Rice flours aren’t fabulous on the glycemic index, but dang do they make for some good gluten free flour mixes. In the picture above, the recipe written on the plate is a little off, so definitely follow the one below- that was just our scribbles to keep track as we added stuff in.
The cool thing about these 1000 gram recipes- they fit perfectly in a half gallon mason jar!
- 50 grams kudzu starch
- 90 grams tapioca
- 160 grams arrowroot
- 500 grams brown rice flour
- 100 grams teff
- 100 grams buckwheat
1. Mix all ingredients together thoroughly and store in a sealed container.
*If you plan to use almond flour, make sure to either a) use this flour within the expiration date on your almond flour packaging or b) consider the almond flour a “wet” ingredient and add it in at the time of baking/cooking. Almond flour, with its high moisture content, can go rancid if you store it for too long.