Stacy is a Registered Dietitian Nutritionist (RDN). She received a Master's in Dietetics from the University of Oklahoma.
There are several gluten-free flour blends commercially available, but none are made using whole grains. Their primary ingredient is white rice flour, which is low in both fiber and protein and is best at replicating white all-purpose flour. This recipe uses both oat and brown rice flours, higher in protein and fiber, and effectively replaces either white whole wheat or whole wheat pastry flour in cooking and baking recipes.
Not all grocery stores carry the ingredients listed. You can always grind rolled oats and brown rice in your blender to make oat flour and brown rice flour. Make sure to grind each separately for best results. (Different grains require different blending times to achieve "flour" consistency.) Instant potato flakes will grind into potato flour in seconds, and cornstarch can be substituted for the tapioca with acceptable results. Unfortunately, there is no replacement for either xanthan gum or guar gum. Fortunately, both are found readily online.
|Prep time||Ready in||Yields|
2 cups of whole grain gluten-free flour blend
- 1 cup oat flour
- 1/2 cup brown rice flour
- 1/4 cup potato flour (starch)
- 1/4 cup tapioca starch
- 1 teaspoon xanthan or guar gum
- Combine all ingredients in a storage bag. Shake bag well to mix thoroughly.
- Refrigerate. Use in place of white whole wheat or whole wheat pastry flour in cooking and baking recipes.
Tips and Tricks
- To have plenty of flour on hand, simply double or quadruple the recipe, and use a larger storage bag.
- Remember to refrigerate any leftover ingredients, along with any unused flour blend. The cool, dry environment keeps whole grains and gum powders fresh and performing as expected.
© 2017 Stacy Becker