my flour blend
I was living in Singapore when I really got into GF baking and the array of flours was just bewildering. The climate there was an issue too, as many flours would go off very quickly. Thank goodness we had a wine fridge that quickly morphed into being used as a flour fridge. Wine in Singapore is ridiculously expensive anyway, so it made more sense to pack it full with about 20 different flours. Where they could all go off, albeit more slowly.
The way GF recipes would use 20g of this and 35g of that was completely irritating. I’d seen other bloggers use their own blends, but most of them were much too starch heavy and white for my liking. I have always been a wholegrain ‘make it from scratch’ kind of girl. In our family we call it the ‘knit your own knickers’ mentality. And I have it in spades.
I resolved to make a blend of flour I was happy with and stick to it. How hard could it be? Very, actually. Lots of trial and error resulted in the one you find below. I find it gives a great all round performance and is easy to make lighter or more wholegrain in nature, if a recipe calls for it.
Moving from Singapore back to France was trying for this little blend of mine. Nowhere was GF certified sorghum flour to be found. I resorted to using another wholegrain in its place in the blend – sometimes brown rice, sometimes quinoa and both worked. So it’s a very flexible little blend if you have don’t like sorghum or millet then you can sub them out for one of the wholegrain flours, like brown rice, quinoa, teff or buckwheat. I recommend the starches just as they are however.
Make up a kilo at a time, label it with the name of the blend and use it for all your baking. You might need to add a binder, like xanthan gum, ground flax, psyllium or ‘pixie dust’. That is covered in this post.
- 250g sorghum flour
- 250g millet flour
- 250g potato starch (NOT flour)
- 250g tapioca starch (or tapioca flour)
- Weigh all the ingredients with a scale and add to a large bowl.
- Whisk with a large whisk until thoroughly combined (this takes much longer than you might think).
- Store in a large labelled airtight container, out of direct sunlight.
- You can substitute brown rice flour or quinoa flour for the sorghum.
- You must use a weighing scale and not volume measurements for this recipe.
- You can a smaller quantity if wished - just equal weights of all 4 ingredients.