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Recipe Detail Page
All-Purpose Gluten-Free Flour
Spring 2015
Different gluten-free flours have different textures and flavours. The goal in developing a gluten-free all-purpose mix is to find the right balance of starches and whole-grain flours. Here, whole-grain flours such as sorghum, coconut and garbanzo are combined with potato and rice starches to find a perfect balance. Ground chia seeds are added for a boost of fibre and, when combined with liquid, add a touch of structure to this mix.
Makes about 1 lb 2 oz (515 g), or 3 cups (750 mL)
3½ oz (100 g), or ¾ cup + 2 tbsp (205 mL)sorghum flour
1¾ oz (50 g), or 6 tbsp (90 mL) coconut flour
1¾ oz (50 g), or 6 tbsp (90 mL) garbanzoor fava flour
7½ oz (200 g), or 1⅓ cups (330 mL) potato flour
3½ oz (100 g), or ⅔ cup (150 mL) rice flour
½ oz (15 g), or 1 tbsp (15 mL) chia seeds (preferably white), ground
1 Combine all ingredients in a large container with a tight-fitting lid. Shake vigorously until fully combined.
Makes about 1 lb 2 oz (515 g), or 3 cups (750 mL)
