Today, I’m kicking off our Gluten-free Holiday Baking series with a must-have recipe… Shoshanna’s Gluten-free Flour Mix.  This recipe is shared with permission of Bulk Herb Store.

I was two years in discovering this recipe.  TWO YEARS!

That means I have tried every gluten-free flour blend under the sun:

Nifty, fifty-dollar bags of pre-mixed gluten-free flour…

Homemade mixes with store-bought gluten-free flours…

Freshly-ground gluten-free flours from every Sue, Sal, and Mary…

Even my better flour blends were so limited it was ridiculous.

I could use this flour blend for cookies, but it yielded crumbly biscuits.

I could use that flour blend for cupcakes, but the muffins came out dense.

One recipe I came across called for ten different gluten-free flours.  TEN!

Ultimate DIY Bundle, January 21-26, 2015

I despaired of ever finding a gluten-free flour mix that yielded any sort of “normal” baking in the kitchen.

Earlier this year, I opened my brand new copy of Making Babies cookbook, by Shoshanna Easling, and discovered… a new flour blend recipe.

Dare I waste my time in trying it?

You’d  better believe it!

At first, I only used the flour mix with the recipes in Shoshanna’s cookbook.  My family was so pleased with the results that I DECIDED TO BREAK THE CARDINAL RULE OF GLUTEN-FREE BAKING:

I whipped out a pre-gluten-free-life family recipe and simply substituted my gluten-free flour for the wheat flour.

If you’ve ever done that, you know it doesn’t work.  I had ruined many a dish with that trick, and finally pushed all my “normal” recipe books to the back of the hutch (I’d even debated on getting rid of them).

To my surprise, my “old” recipes actually liked Shoshanna’s flour mix. 

My mom’s biscuit recipe worked, so I tried my Grandma’s sugar cookie recipe.

That worked, so I tried my friend’s homemade pizza crust recipe.

That worked, so I tried my Grandma’s corn bread recipe.

That worked, so I tried my great-Grandmother’s “heirloom” chocolate cake recipe.

That worked, so I decided this flour blend just works!

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In case you’re wondering if I’m ever going to be quiet and just share the recipe, here it is (shared with express permission of Bulk Herb Store). 

Below is a tutorial of how simple it is to grind this wonderful flour yourself.

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{DIY Tutorial}

We we go- all ready to grind fresh, gluten-free flour with the Wonder Mill!

First, pour in the brown rice. 

Secondly, add your sorghum grain to the grinder.  If you are using tapioca pearls, add them now as well. 

This is how the freshly ground flour looks so far… beautiful!

Now, mix in your starches: arrowroot powder and potato starch.

Last of all, mix in the xanthan gum.  You don’t want to forget this step!

 

Here you are: fresh, delicious, and healthy gluten-free flour!  You made it yourself and it hardly took any time! 

 

Now go grab your favorite recipe and start baking!

This post is shared in conjunction with Bulk Herb Store and Grain Mill Wagon.

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18 thoughts on “Shoshanna’s Gluten-free Flour Mix {DIY recipe}

  1. I just want to make sure you are saying that all the recipes below used whole wheat flour and you were able to use them one to one for Shoshona’s flour?

    My mom’s biscuit recipe worked, so I tried my Grandma’s sugar cookie recipe.

    That worked, so I tried my friend’s homemade pizza crust recipe.

    That worked, so I tried my Grandma’s corn bread recipe.

    That worked, so I tried my great-Grandmother’s “heirloom” chocolate cake recipe.

    That worked, so I decided this flour blend just works!

    Posted on September 22, 2013 at 11:03 am
    1. Yes, Kitty, that’s right! I use Shoshanna’s Gluten-free Flour Blend with just about any recipe that calls for whole wheat flour. The only exceptions I’ve found are yeast bread recipes, since they don’t rise well without gluten.

      Posted on September 24, 2013 at 2:08 pm
  2. So we are doing a gluten free (as well as dairy and egg free) for my 6 year old for a few weeks per doctors recommendation, with the possibility of it being longer term. I had the Making Babies book already, and had read this post back when you put it on raising homemakers, so I immediately went out and bought the supplies. My wheat grinder is full of flour dust, so I just bought the flours already ground. The first batch of bread, really hamburger buns, turned out ok taste wise and looked like bread, but the texture was strange. My daughter liked them. So I made a full batch the next time, and they totally flopped. Didn’t stick together, didn’t rise at all, dry and hard once cooled. I made pancakes too, and they just tasted uncooked, although they weren’t literally gooey inside. Can you think of anythign I could have done wrong? I”m thinking maybe i didn’t let the flax seed egg replacement thicken enough for the bread in batch 2.

    Posted on July 26, 2013 at 4:00 pm
    1. Janessa, I’m sorry you had such frustrating results with the flour mix! Here are a few thoughts:

      I haven’t had as good results with store bought flours as I have with freshly ground flours. The poor taste is the main difference I noticed with store-bought flours. (To clean out your mill, try running a few cups of rice through it, then discard the flour.)

      Did you add extra xanthan gum to your recipes? I always add a little extra, even though Shoshanna’s mix includes it. I rarely have crumbly baked goods this way.

      We are not egg-free, but I have tried to substitute flax for eggs a few times in recipes and have not had good results with that either. We have been gluten-free for over 2 years, and I have rarely EVER had a yeast bread recipe turn out with gluten free flours. In my experience, gluten-free flours simply do not rise well. The few occasions that I do make a gluten-free yeast bread, I find it helpful to use a dough enhancer, such as apple cider vinegar, to encourage better results and texture.

      This tutorial offers some helpful tips for making gluten-free yeast bread: http://glutenfreecooking.about.com/od/glutenfreebreads/ss/How-To-Make-Gluten-Free-Bread-A-Step-By-Step-Guide.htm

      Posted on July 27, 2013 at 7:44 pm
  3. Thank you so much for sharing this! I just saw Shoshanna’s cup cake recipe on YouTube and dispaired a little. I am past the making baby stage so I really didn’t want to purchase a book for one recipe. I look forward to making this. 🙂

    Posted on July 5, 2013 at 5:46 am
  4. so i am new to the whole GF movement. am i to understand that by making this recipe it can replace 1:1 in any of my other recipes. 3 C of Whole Wheat = 3 C of this GF flour? if so, i am super stoked! i have some recipes i love and now am bummed due to my gluten issues. also, xanthan gum? what is it and why do you add extra with your recipes? sorry so many questions, just curious. what does this taste like? in the recipes i mean.

    Posted on March 27, 2013 at 11:12 pm
    1. Shelby, I have been gluten-free for 2+ years, and have been using this flour mix for one year. Yes, I do use it on a 1:1 ratio with called-for wheat flour in my favorite recipes. I won’t say that it is 100% fool proof, but nearly!

      Xanthan gum replaces the gluten in gluten-free recipes so that the ingredients don’t just fall apart when you bake them (forget to add it, and you’ll know exactly what I mean!). Xanthan gum doesn’t add a taste to your baked goods, just improves the consistency. Some people prefer to use guar gum instead, which does the same thing.

      The gluten-free flour mix does include a small amount of xanthan gum IN the mix, but I prefer to add a little extra for better results. Approx. 3/4 tsp of xanthan gum per each cup of gluten-free flour is a general rule of thumb that seems to work well.

      Best wishes on your gluten-free journey!

      Posted on March 28, 2013 at 1:20 am
  5. How wonderful to find something that works with some of your older recipes! I am so glad that they are having more gluten free stuff in stores right now, it makes my friend’s life (and many others) much easier now. Thanks so much for linking up to Making Your Home Sing Monday!

    Posted on November 8, 2012 at 7:36 pm
  6. The flour looks awesome, Kristy!

    Posted on November 5, 2012 at 12:44 pm
    1. Thanks, Jill! I’m SO pleased to be able to share it, thanks to Bulk Herb Store!

      Posted on November 5, 2012 at 5:30 pm
  7. Also, is the flour measurements for the raw grain or the actual flour.

    Posted on November 5, 2012 at 11:01 am
    1. The flour measurement in Shoshanna’s recipe is for the ground flour. Grind your raw grains, then measure the necessary amount into the mix.

      Posted on November 5, 2012 at 11:04 am
  8. Does the tapioca pearls replace the sorghum grains? How are they added in?

    Posted on November 5, 2012 at 10:59 am
    1. No, the tapioca pearls do not replace the sorghum grains. They are ground into a flour or starch, then added to the mix with the brown rice and sorghum flours. Thanks for your interest!

      Posted on November 5, 2012 at 11:05 am
  9. When using this gf flour blend, do I still need to add extra xanthan gum to my recipes, or is the amount in the blend enough?
    I found you through the Homestead Barn Hop~love your blog! Thank you for sharing this recipe~I’ve been using a blend that has about 10 different flours and starches in it…there’s a lot going on in that one!

    Posted on November 5, 2012 at 10:51 am
    1. Kim, I usually sprinkle in a little extra xanthan gum for good measure… about 1/2 tsp for most recipes, a full tsp if I’m making a larger batch.

      Posted on November 5, 2012 at 5:31 pm
  10. How do I enter the giveaway?

    Posted on November 5, 2012 at 10:20 am
    1. Vicki, the “Making Babies” Book giveaway will be live early tomorrow (Tuesday) morning! Thanks for your interest!

      Posted on November 5, 2012 at 11:02 am