Gluten-free Flour Blend and Bread Recipe
I wanted to create my ‘perfect’ mix of flour blends. The flours that I normally keep around the house. The flours that taste most ‘normal’ to our previously gluten-eating taste buds. These are also all flours that I can find LOCALLY and not have to order off the internet (unlike teff, montina, brown rice flour etc)
I also wanted to put it here for saving purposes since I’ve got it written on freezer tape on the flour container currently. As I was changing my mix around, I’d peel off one strip of freezer tape, add or subtract a flour and change the strip of freezer tape for that particular
So here we go:
Meredith’s Flour Mix
2 cups Mochiko (or sweet rice flour, it’s like tapioca flour in texture) (I found this at the commisary in Mochiko as well as Publix and as sweet rice flour at the local Asian store)
2 cups Cassava flour (local Asian store)
7 cups Brown or White Rice flour (local grocery and Asian store)
4 cups Sorghum Flour (local grocery)
1 cup Quinoa flour (very high protein)(ordered from Amazon)
1/4 cup ground flax seed flour (local grocery)
So far we’ve tried this in :
Boys Brown muffins (recipe I invented that the boys loooooove and use for ‘muffin math’ a lot)
Loaf of bread
It’s turned out beautifully in everything. I added more sorghum flour for the pie crust though, since the sorghum flour seems to make things a bit more crumbly and flaky.
Also – here’s a bread recipe that works well with this mix:
4 cups flour mix
1/2 tsp xanthum gum or equivalent of guar gum (I have no experience with it, you’ll have to look it up)
1 packet unflavored gelatin
1 packet bread yeast or 2 1/4 tsps of yeast
2 TB powdered milk
1 TB brown sugar
1/4 cup oil/melted shortening/melted butter
2 large eggs
1 1/2 to 2 cups water
Place 1 1/2 cups water and all wet ingredients in your bread machine. Add all dry ingredients, yeast last. Put machine on ‘dough’ setting, standby and watch, you will occasionally need to scrape the mix off the sides. Bread dough should be the consistency brownie or cornbread batter. Thicker than muffins, and extremely sticky, but NOT smooth and elastic like gluten bread.
Remove dough from bread machine, place in a well greased bread pan, wet your hands and smooth the top, and let rise until it’s doubled, usually about 30-40 min. Don’t let it rise over the top of the pan, gluten free bread does not rise as high as gluten bread and it WILL collapse and end up gooey in the middle. When it’s doubled in size place in oven that has been preheated to 350 degrees and let cook for aproximately one hour. The knife/toothpick test will work for gf bread too. Let cool for at least 20 minutes before removing from pan (collapsing and gooey middle) and let cool for another hour before cutting (collapsing and gooey middle) Use a VERY sharp knife to cut the bread.
Note: like most gluten free breads, this one is either best warm and fresh out of the oven, or toasted/grilled. Cold it’s crumbly in texture/mouth and in your hands.