Gluten-Free Flour-Power



Though my family does not have any allergies to gluten we like to shake our grains up a little.  Gluten has been in the news a lot lately and rightly so.  Those suffering from Celiac disease and gluten sensitivities need to be careful, but what about the rest of us? 

As with most fads, the g-free phenomenon is based only slightly in universal fact. Mankind has been eating it since we first learned how to till the earth and we are still here and kicking.  Some portion of the population is allergic to it, but just because some people are does not mean it is bad for all of us.

Bottom line, when it comes to you and your families health Do The Research!  I have found that my family feels a lot better if I supplement my all purpose wheat flour with the blend I am going to show you here.  It has fresh ground grain, protein, essential good fats, and most of all excellent flavor.

Here is a picture of some of my favorite grains to use.
grains and ground grains

Here is the mix I have been keeping in my Fridge to add to my baking:

Flour-Power Addition
1 part White Bean
1 part Sorghum
1 part Quinoa
1 part Millet

I simply weigh the same amount of each and grind them in my BlendTec Kitchen Mill.  When finished I keep it in my refrigerator to keep them from going rancid (all fresh ground grain should be kept cold or frozen till use to preserve freshness).

I add this to everything, just taking out a portion of the wheat flour and replacing it with flour-power.  Less for cookies, more for biscuits and pancakes.  It is delicious, nutritious, and full of good and cheep energy.  For gluten free baking I mix up the following to keep in the fridge and use it to replace the flour in my recipe.

G-Free Flour Blend
3c rice flour (white or brown)
3c Flour-Power
2c Potato Starch
1c Tapioca Flour
6tsp Xantham Gum

This keeps in the fridge for 6 months and beyond if it is freshly ground.
gluten free flour substitute

G-Free Biscuits
gluten free biscuits

3 cups flour mix
1 1/2 tsp salt
4 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
7 Tbsp Butter
1 cup buttermilk

Preheat oven to °450.
The quickest method I have found to make this is in my food processor, but any mixer or your hands will work.  Add the flour, salt and leavening to the bowl and mix together well.  Cut the butter into cubes and add to the bowl.  Mix until the butter is just incorporated, a few chunks are ok, but most of the mixture should look like cornmeal. 

Add the buttermilk and mix until the dough is wet.  Here is the tricky part: Do Not Knead!  Biscuits should be light, airy and crumbly, when you kneed biscuit dough you build up the gluten and will end up with chewy not flaky biscuits.  If you are using g-free flours you don’t have to worry as much since there is no gluten to form.

With a little flour (use rice flour if you are making gluten free biscuits) roll out the dough to about 1 inch thickness.  Cut either in circles or wedges.
gluten free biscuits

Bake at °450 for 7-10 minutes as ovens will vary.  And Enjoy!
gluten free biscuits

Thanks to Michael Zimmerman for the photos.  You rock Mike!

Share |


Tags: gluten  gluten free  flour  sorghum  millet  bean flour  quinoa  grains  mixing it up with grains  baking  biscuits  wheat flour  grains  


Add a Comment


Your Name 

Your Email Address 

Your Web Site (optional) 


Your Comment 

Code Image - Please contact webmaster if you have problems seeing this image code Load New Code

Please enter the Security Code exactly as shown.
Cookies must be enabled on your web browser.

For all news items click here

Subscribe to Our Newsletter
News Releases
What Can I Make with Freeze Dried Sweet Potatoes
What can you make with freeze-dried sweet potatoes?  You are about to find out!
Release Date: 9/12/2019

Why Should I Store Buttermilk Powder
Freeze Dried Buttermilk Powder is a great shelf-stable ingredient to store.  But why should you store it?  Let's find out!
Release Date: 9/12/2019

Gear & Gadgets - The Super Scoops!
Back from the Archive:  You don't need a lot of little or big gadgets cluttering up your kitchen.  Britney is back to show us how the cookie dough scoop is one of the most versatile gadgets you can have in your kitchen.  You can eliminate other "one-trick" tools and save yourself storage space, time and money by choosing tools that do double-duty.
Release Date: 9/10/2019

Online Classes
Eat Better for Less E-Learning Class
Eat Better for Less E-Learning Class

With the rising costs of groceries, you may have noticed your budget rising, too.  Learn how easy it is to save money on groceries right now - No Coupons Necessary!

Clutter Free Living E-Learning Class
Clutter Free Living E-Learning Class

Every house has storage issues regardless of it's size.  Double your storage space with simple principles that will keep your house clutter-free all day, everyday.

It's About Time e-Learning Class
It's About Time e-Learning Class

Life is busy - Learning to manage and prioritize your time is essential to how busy you FEEL.  Learn to make more time for yourself, your family, and everything else!

Upcoming Classes
Basic-Uses-for-Essential-Oils
Sep
18
Basic-Uses-for-Essential-Oils
7PM-9PM
learn the basic care, treatment, and methods of use for your essential oils.

Calendar View

Featured Products
What is an Essential Oil?

Find us on FaceBook

Copyright © 2016 Mary Ann's Cupboards. All Rights Reserved. | Site designed by Market Run Solutions | Powered by WebAdmin 
Privacy Policy | Terms and Conditions | Refund Policy | Shipping