Ingredients
- 4 cup heavy flour such as buckwheat, teff, or millet
- 4 cup sorghum or brown rice flour
- 2 cups starch such as tapioca or sweet rice flour
- 2 cups high-protein flour such as almond or quinoa
Directions
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In a large bowl, whisk all of the flours together for several minutes or until everything is well incorporated.
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Transfer to an airtight storage container and seal tightly.
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If the mixture will be utilized within a couple of weeks, it can be kept at room temperature. If it will last you longer, store it in the refrigerator or freezer.
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Using Psyllium Husk as a binder instead of Xanthan gum
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Another common binder, beloved as a natural alternative to xanthan gum, is psyllium husk. Psyllium is full of fiber and provides both structure and moisture to gluten-free dough by binding the liquids to the flours in the dough.
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Psyllium husk is used differently than xanthan gum, however. Instead of adding it to the flour blend itself, it is most often mixed with the liquid in a recipe, left to gel, and then is added to the other ingredients.
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Psyllium husk is therefore not added to this flour blend when mixing and is instead used later when putting together a recipe.
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For every 3 cups of this flour blend you utilize in a recipe, add 1/3 cup of psyllium husk powder to the ingredient list. Before mixing the other ingredients, whisk the psyllium with the liquid called for in the recipe in a small bowl. Add this gel as you would add the other liquid ingredients.