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stephharjo

All Purpose Flour

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Hi,

So I have a leaky gut and cannot tolerate many foods right now. I can't eat gluten (of course :)), eggs, corn, or rice. So I would like to come up with a good gluten free flour from quinoa, arrowroot starch, amaranth and garbanzo/fava bean flour. I can also tolerate almonds, millet, and sorghum, but the other flours are easier to access right now. Does anyone have any ideas? I will still have to watch how much of it I eat so I don't react to anything else, but I need something every once in a while. It's so hard right now. I do have an all purpose flour I use from Bobs Red Mill, but would like to be able to make my own at home and I dont know much about baking. Every all purpose flour I find on the web or in books contains mostly rice :( Thanks so much!

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Hi,

So I have a leaky gut and cannot tolerate many foods right now. I can't eat gluten (of course :)), eggs, corn, or rice. So I would like to come up with a good gluten free flour from quinoa, arrowroot starch, amaranth and garbanzo/fava bean flour. I can also tolerate almonds, millet, and sorghum, but the other flours are easier to access right now. Does anyone have any ideas? I will still have to watch how much of it I eat so I don't react to anything else, but I need something every once in a while. It's so hard right now. I do have an all purpose flour I use from Bobs Red Mill, but would like to be able to make my own at home and I dont know much about baking. Every all purpose flour I find on the web or in books contains mostly rice :( Thanks so much!

Here's what my naturopath posted on his blog about replacing wheat flour with gluten-free flours:

STEP ONE: Combine flours in these ratios:

50% grain flour (either brown rice or sorghum)

25% protein flour (either navy bean, fava bean, garbanzo bean, garfava flour, or soy flour)

25% starch (cornstarch, tapioca, or potato starch)

STEP TWO: Add 25-50% more leavening (baking powder, baking soda or yeast0 ot the recipe's dry ingredients

STEP THREE: Add 1/2-1 tsp. acid (vinegar, citric acid, cream of tarter or citrus juice) to the wet ingredients

STEP FOUR:

Add 1/2 tsp of xanthum gum to the dry ingredients for every cup of flour, or

Add 1/2 tsp. guar gum to the wet ingredients for every cup of flour, or

Add 1/4 tsp. each of guar and xanthum gum.

STEP FIVE: Let the batter sit for a few minutes before baking to allow the liquids to be absorbed.

I've never used step 3 intentionally, although my recipes may contain acid already. I also usually let the batter sit while I get the baking pans, etc. and oven ready.

I usually follow a recipe for combined flours. Every author seems to use their own flour combo, which I follow the first time I try their recipe. Then I revert to Bob's Red Mill multipurpose, because I love the creaminess of baked goods from bean flour. I dislike the gritty texture from using rice flour (brown or white). So you're missing anything by not using rice flour. LOL

I've always read that I should restrict quinoa or amaranth flours to 15% of the flour mix unless you intend to feature the taste/texture of those flours in your recipe. I prefer amaranth to quinoa flavor. I eat amaranth in my cooked breakfast cereal.

Hope that helps ...

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Rice is cheap and plentiful. Rice flour, because rice is mainly starch, is just pulverised instead of extracting the starch - a more expensive process.

# Carol Fenster

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Thank you both for the posts, I can't wait to try the mixes as well as to create my own! I guess I need to order a few more things lol. Never thought I would need more than just a couple ingredients :)This is definitely a learning experience, but well worth it!

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Amaranth is good in mixtures because it adds mold retardant qualities for breads stored in the refrigerator, from what I've seen. Buckwheat kernels can be ground in a coffee grinder, and almonds can be ground easily in a blender. You didn't mention potato starch, but that is readily available in a lot of groceries.

Buckwheat gluten-free mix,For pancakes and quick breads: (this does NOT need eggs with the pancakes! Nor does it need gums ! )

1/3 buckwheat flour

1/3 potato starch

1/3 bean flour

Recipe, is take a heaping tablespoon of each, add a pinch of salt, an 1/4 teas baking soda, a pinch of cream of tartar, spice if wanted, sweetener if wanted, and mix with a half teaspoon of pure apple cider vinegar, teaspoon or so of olive oil, optional molasses or agave, and enough water to make a pancake type batter. Let sit a minute or so, then fry in dedicated cast iron skillet with more heated olive oil. Makes one large pancake.

Almond and amaranth mix can be used in place of buckwheat, but it will be a little trickier to get to hold together and not stick. Suggest pre soaking flours in the liquids and adding the baking soda last, right before cooking.

_________

Basic whole grain, high protein style gluten-free flour mixture

Take equal amounts of bean flour and potato starch and put in big heavy duty ziplock bag, mix. "Pot-bean"

Take equal amounts of amaranth and sorghum flours, put into big heavy duty ziplock bag, mix. "Amar-sorg"

In big measuring cup for your recipe, add 1/3 of the bean/potato mix, 1/3 of the amaranth/sorghum mix, and 1/3 of whatever else you wish, such as buckwheat, almond meal, quinoa.

You will then need to add either zanthan gums (about a half to a full teaspoon per cup of flour) or soaked chia seed gel, and/or soaked psyllium husk to the recipe to get it to set up. Can be used to make quick breads and microwave muffin cups, using cider vinegar and baking soda to leaven. Mini loaf size works well in the quick breads, baked at a slightly lower temperature of 350

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