Whole Grain, Gluten-Free Flour Blend
Master Recipe
When you’re gluten-free, and trying to transition to a whole food, plant based diet, one of the most frustrating things is trying to find whole grain flour that’s also gluten free. For a long time I didn’t think such a thing was even possible, so I wasn’t even looking for it.
We do not have serious allergies to gluten, but Lance has a sensitivity that acts up when he eats too much of it. One of my daughters, however, has full blown celiac disease and gets extremely sick with only small gluten exposures. It seems better to me to not even have the stuff in the house, so it’s safe when she visits, and also, so I know what I’m doing when I make GF foods. You do not want to cook gluten-free (or plant-based) for the very first time on the day before a big family gathering where you are bringing a dish to share. You want to already know how.
I was thrilled to find a gluten free, whole grain flour blend on Forks Over Knives. It’s in the articles, not the recipes, I think, so it’s tricky to bookmark. I found it just a little bit too fine to work well in pancake or waffle batter, so I’ve modified it slightly. I changed the ratio of brown rice flour to oat flour, increasing the oat and decreasing the rice, and I’ve added flaxseed meal since I add it to every recipe anyway.
I mix this blend in a big bowl, then pour it into a 1 gallon glass jar with a lid, and that’s where it lives on my kitchen counter. I bake a lot, so that jar is never full, hard as I try.
Whole Grain Gluten Free Flour Blend
2 ½ cups brown rice flour
1 ½ cup certified gluten-free oat flour
1 cup tapioca flour
1 cup potato starch (preferred) or potato flour (if starch is unavailable)
½ cup ground chia seeds (they have to be ground into a flour.)
⅓ cup ground flax seeds aka flaxseed meal
Mix all ingredients in a large bowl. Stir very well. Store in an airtight container in a cool, dim place. Always mix or shake it up before using.