Gluten intolerances and allergies are becoming more and more prevalent and there are many theories on why. Regardless on what you believe to be the reason, the need for substitute gluten free flour recipes is growing. Fortunately there are a lot of naturally gluten free grain flours. Unfortunately there is no 1 for 1 substitute for wheat flour and each type of wheat flour requires a slightly different gluten free flour recipe to achieve an equivalent substitute. This recipe is our most frequently used All Purpose Whole Grain Gluten Free Flour mix.
When To Use All Purpose Whole Grain Gluten Free Flour
This flour is not an equivalent substitute for white cake flour used in high rising cakes. A gluten free equivalent of white cake flour equivalent will contain more refined flours and starches like potato starch and tapioca starch than this recipe. This whole grain all purpose flour is perfect for sourdough bread making or for the more whole grain baked goods like crunchies, pie crusts or flatbreads.
Creating The Perfect All Purpose Whole Grain Gluten Free Flour
- 4 cups of buckwheat flour, ground teff, or millet flour
- 4 cups ground sorghum
- 2 cups rice flour
- 2 cups almond flour
- Add all flour ingredients into a bowl and mix until evenly distributed.
- Move flour blend to an airtight container and store in a cool dry place.
If you are not likely to use up your gluten free flour blend within a couple weeks store the mix in the fridge to keep it fresh.