Yes, it has finally happened (can you hear the gluten-free angels singing?).
I came up with my own GF flour mix and I am terribly excited. I haven’t done a tremendous amount of testing as of yet, but it has worked wonderfully well with a yummy shortbread bar I am working on (think shortbread, caramel, almonds). I have also tested it out with our fave chocolate chip cookie recipe and the result was a yummy and crispy cookie.
Naturally, I wanted to share this recipe with you. We can test it out together. And PLEASE tell me if and when you use it, and how your goodies turn out. I need your feedback. I value your feedback.
An aside: Did you know that making our own GF mix is much cheaper than buying the pre-packaged ones? Save some money and buy yourself some sexy new boots as a reward.
Make sure you store your GF flours in air-tight containers. Mine stay in their bags but then go in an air-tight container that accommodates all of them. Some people suggest freezing them. I usually store this mix in the fridge if I don’t use it all right away.
Gluten-Free Flour Mix with Bean Flours
- 2/3 cup of chick pea flour
- 1/3 cup of sorghum flour
- 2 cups of tapioca flour
Yes, readers! It’s that simple. Please let me know how it works for you.
The last time I made it I added one teaspoon of xanthan gum. I think I’ll continue to do this. If you don’t add it to the mix, make sure you add it to whatever recipe you’re using. It helps replace the glue in gluten.
I have used this mix with double chocolate chip cookies and pizza dough. So far so good! I don’t like using it with muffins as I find the bean taste is too strong.
Photo Credit: Skrockodile