If you prefer a flour with the texture and flavor of whole wheat, give this one a try. Breads and cakes made with it have a slightly coarser texture and a more open crumb than those made with the other two blends. We eliminated corn products in this flour, swapping arrowroot for cornstarch to take advantage of its thickening power, added some sorghum flour for its sweet nutty flavor, and used guar gum instead of xanthan gum to add viscosity and elasticity. This flour has a slightly richer flavor than the What IiF flour, and results in a lighter texture than Aki's Blend.
Reprinted with permission from Gluten-Free Flour Power
350g arrowroot flour
350g sorghum flour
450g tapioca starch
450g white rice flour (or substitute millet flour)
200g brown rice flour (or substitute sorghum flour)
100g potato flour
200g milk powder
20g guar gum
Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.
A good quality digital gram scale is recommended for this recipe.
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|Nutrition Facts (per serving)|
|Servings: 16 1/2|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 94g||34%|
|Dietary Fiber 4g||13%|
|Total Sugars 9g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|