Whole Wheat Gluten-Free Flour Substitute Recipe

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Photograph: Vicky Wasik

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

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 16 1/2 servings (1 cup)

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Ingredients

  • 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

Directions

  1. Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.

Special equipment

digital gram scale

Notes

A good quality digital gram scale is recommended for this recipe.

This Recipe Appears In

Nutrition Facts (per serving)
426 Calories
1g Fat
94g Carbs
9g Protein
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Nutrition Facts
Servings: 16 1/2
Amount per serving
Calories 426
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 2mg 1%
Sodium 73mg 3%
Total Carbohydrate 94g 34%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 9g
Vitamin C 1mg 5%
Calcium 175mg 13%
Iron 2mg 12%
Potassium 394mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)