Even when cooking gluten free, fresh ground flour has so much more nutrition than those old mixes you buy at the store. In fact, even gluten free grains go rancid after a short time. I used my WhisperMill all the time while we ate gluten free!
Even though I don’t eat gluten free today, I’m thankful for the time that I did. We learned to enjoy a wider range of seeds and grains, and as a result, have a more rounded food menu.
This is the recipe that worked best for me when it came to quick breads. I confess, I never mastered a good sandwich bread. Keep in mind, you will still need the additives such as Xanthan gum etc.. to bake some things with this flour mix.
Kayla’s Gluten Free Flour Mix
3 cups White Rice Flour
3 cups Sorghum Flour
2 Cups Arrowroot Powder (Starch)
1 Cup Tapioca Flour
Mix all together and store in an air tight container. Try to use within a week for best freshness!
Gluten Free Huckleberry Muffins
10 T. Butter
1 Cup Sugar
3 Cups Flour Mix
1 1/2 t. baking powder
1/2 t. baking soda
1 1/2 cup plain yogurt
1 cup huckleberries (or blueberries)
Raw Sugar for Sprinkling on top.
Combine all the dry ingredients and set aside. Cream the butter and sugar together. Add eggs one at a time. Add part of the flour, and part of the yogurt, alternating and mixing until everything is incorporated. Gently fold in the huckleberries.
Place in well oiled, or paper lined muffin tins, sprinkle with raw sugar, then bake at 375 for 20-30 minutes.
Sorghum flour is really tasty, and produces excellent baked goods. Oat flour is also delicious for certain baked goods such as crumb toppings. Both Sorghum grain and steel cut (or oat groats) will grind in this WonderMill grinder.
In fact, I’d like to tell you a little more about the WonderMill!
Will it Grind? A list of things that will grind in the grinder.
From June 3, 2013 – June 9, 2013 you can enter for a chance to win a WonderMill Grain Grinder!!!!!