Maggie’s Gluten-Free Flour Mix – Bean Flours

by Maggie on December 2, 2009

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 $ and buy yourself some sexy new boots as a reward.  That’s what I’m going to do just as soon as I can!

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 – one day I will when I get that big freezer for my big kitchen :)  I usually store this mix in the fridge if I don’t use it all right away.

Here’s the recipe:

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 xanthum.  I think I’ll continue to do this.

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.

spaceballflour_final_0908Photo Credit: Skrockodile


{ 5 comments… read them below or add one }

Annie December 10, 2009 at 10:08 am

Mags, I can’t find chick pea or sorghum flour anywhere. Woostock…not the most forward city I guess. Do you have any suggestions for replacements?

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MaggieSavage December 10, 2009 at 10:59 am

Can you find garfava? You could use that for the chick pea – might alter it a touch, but give it a shot. Try brown rice flour for the sorghum. I’ve done that before and it’s fine.

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MaggieSavage December 10, 2009 at 5:00 pm

Annie – I was just thinking about this!! Chick pea flour is also known as garbanzo bean flour. In fact, garfava is chick pea (gar) and fava bean flours combined. Maybe you can look for garbanzo bean flour. Chick pea flour is often used in Indian cooking (onion bahji) so maybe that information will help too.

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Christine February 28, 2011 at 5:15 am

in Asian grocery stores you’ll find chickpea flour labelled “gram” flour – that’s where I buy mine, in rather large bags!! Hope that helps. Good luck.

Reply

Maggie February 28, 2011 at 8:27 pm

Thanks Christine – I will look for some gram flour. I wonder why it’s called gram flour, do you know?

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