I developed this gluten-free whole-grain flour blend as a part of the Grain Mill Wagon Challenge. I received a WonderMill Grain Mill and compensation to test the appliance in my own kitchen and to create five recipes using freshly milled, whole grain flour. The views and opinions expressed are wholly my own and based on my personal experience with the product. This post contains affiliate links marked with an *.
Last week, I shared a little about my need to become more knowledgeable and skilled in the art of gluten-free cooking and baking. Yes, there is DEFINITELY an art to it. My traditional way of baking and measuring, simply won’t work with these new ingredients. It requires a little “un-learning”, which comes easier to me, now, in this menopausal stage of life. 🙂 I feel like “un-learning” is sort of a natural state for me, at my age. With age and “wisdom”, comes the understanding that you really don’t know everything you thought you did and even if you do, you won’t remember it. lol It seems to be working out for me, anyway. I guess I’ll go with it.
There is so much information available, about gluten-free baking, it can be pretty overwhelming to sift through; and without an advanced chemistry degree, it’s sometimes hard to discern who ACTUALLY knows what they’re talking about. 🙂 After reading many, many articles and blogs, I have to tell you that the most helpful have been the blogs of people who live without gluten every day of their lives. They’re hard-core, all-in, and they know from personal experience, what works and what doesn’t. I’m so excited and grateful for those who have already done the hard work of pioneering — blazing the trail for the rest of us.
I’m not much of a re-invent the wheel girl, so it helps to have some great role models. The one I feel that has been the most helpful to me, personally, is Shauna James Ahern, over at Gluten-Free-Girl and the Chef. She doesn’t just share gluten-free recipes, though she DOES have so many that look absolutely scrumptious. She’s a teacher, whether that’s what she set out to be, or not. I feel as though I’ve attended “gluten-free school”, after studying her wonderful blog, and I understand so much more than I did, before I arrived there. What I love about Shauna is that she provides me with the information, formulas, tips and ideas to create my own custom gluten-free flour blends and use them in recipes my family is already familiar with and enjoys. Her site is a wealth of information and I can’t encourage you enough, to go, and rifle through its pages, to glean those nuggets of knowledge that will inspire you on your own gluten-free journey.
This flour blend recipe was part of my guest post, today, over at the Grain Mill Wagon Challenge. You can check out that post to get all the details about my continuing experiments, and all that I’m learning, with the WonderMill Grain Mill. I am loving it SOOOOO much! It makes me feel sort of accomplished and crafty, using it, though it really involves no skill on my part. I flip the switch, pour in the grain, and the mill does all the work. If there was a way to take credit for it, I would do it, but take my word for it, milling your own flour with a Wondermill is a no-brainer. It’s simple, it’s quick and it’s healthier for my family. What’s not to love?
Ok, so let’s get to the recipe. I read that to make my own:
- gluten-free, all-purpose flour blend, I needed to use 600 grams of any combination of gluten-free starches that I liked and 400 grams of gluten-free whole grain flours.
- gluten-free whole-grain flour blend, I should combine 700 grams of any of the whole-grain flours and 300 grams of the starches.
- To use either of them in recipes, I would need to substitute 140 grams of the blend, for each cup of flour the recipe called for.
Based on what I had in my house, I mixed up this first whole-grain blend. I immediately used it to bake some beautiful and delicious muffins. I was hooked. Very, very excited. Now, lest you think that everything comes up roses the minute you switch to gluten-free baking, let me introduce you to my attempt at using this blend to make whole grain tortillas. Failures and mistakes will happen, and yes, I cringe a little at the cost of learning, but the truth of the matter is that it is something that’s important to know and I WILL figure it out, eventually. Don’t give up. You learn from what didn’t work, make adjustments and try, again. It’s worth the effort and initial expense to be able to serve delicious, satisfying food that is healthy for the people we love.
In the meantime, this first whole grain blend was most certainly not a bust in the Raspberry Cinnamon Muffins I will be sharing with you in my next post. I am confident this blend would also be great in things like banana and zucchini bread, pancakes and waffles or brownies and cobblers. As I continue to experiment and expand our gluten-free recipe file, I’ll share the recipes we develop. In the meantime, mix up a batch of this blend to use in your own recipes.
The links you’ll see in the recipe are to the grains I purchase online, to make my flours and gluten-free whole-grain flour blend. Living in a small town, I don’t have quick and easy access to health food stores that sell organic grains, or grains of any kind, really. Without a doubt, I will eventually learn which stores in the city (30 miles away) offer what I’m looking for at even more affordable prices. Until then, this has gotten me started and it’s delivered directly to my door. You may find that works for you, as well.
- Carefully weigh out the flours and arrowroot.
- Mix until they are completely blended.
- Store, in a ziptop freezer bag, in the freezer.
Have you been too afraid to attempt gluten-free baking? What are the obstacles that hold you back? What information or tips would make you more willing to give it a try? Maybe you’re an excellent gluten-free baker. I would LOVE to hear from you. Let’s dish! What are you secrets for success?
I’m so glad you came by and I’m looking forward to your next visit! Have a blessing-filled week!