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!
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!
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.
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!
Kristy Howard is a pastor’s wife, second-generation homeschooling mom of five, and a passionate believer in friendship, coffee, and quiet time! Kristy writes about motherhood, ministry and life at KristysCottage.com.