This gluten free flour blend can be used cup for cup as a replacement for all-purpose wheat flour or whole wheat flour. Not only is it gluten free, it is corn free, peanut free, tree nut free, rice free and dairy free. Gluten free ancient grains provide exceptional nutrition, a high fiber content and a wonderful flavor and texture to your baked goods.
Gluten is a protein that provides the structure, texture, lift, binding qualities and moisture retention in baked goods. No single gluten free flour can replace the qualities that a gluten containing wheat flour has. This recipe combines several flours that each have different amounts of proteins, starches and binding qualities that have a synergistic effect to replicate the qualities of wheat flour. The proteins help give strength and structure while the starches give lift and lightness to your baked goods.
This flour blend provides a well-balanced, nutritious, whole grain flour mix that is 60% healthy whole grains and high in protein. Unlike most gluten free flour blends, this blend of flours is high in nutrients and fiber due to the ancient grains that are used.
The protein-to-carb ratio in millet is close to the ratio of wheat flour. The higher protein helps create structure and stability while lending a light soft texture to baked goods. It has a mild flavor that does not overpower other flavors in your recipes. It also offers a good source of fiber and vitamins and minerals, especially magnesium.
The teff flour has some natural binding qualities, is high in protein and helps baked goods retain some moisture. It is a good source of iron and calcium. It is available in light and dark varieties with the light varieties being more mild in flavor. Teff is high in a type of fiber called resistant starch. Resistant starch provides the benefits of both soluble and insoluble fiber. It helps burn fat, boosts metabolism, increases insulin sensitivity and helps you stay full longer.
The sorghum flour helps provide a soft texture and gives a light crumb to baked goods. It is high in protein, vitamins and minerals as well as antioxidants.
Amaranth flour is another high protein flour with exceptional nutrient values. It helps give structure to baked goods and has some natural binding qualities.
The tapioca and arrowroot flours provide the much needed starch in this flour mix that the whole grains are short on. They also help mitigate some of the more assertive flavors that whole grains can have.
The tapioca flour lightens and gives lift to baked goods. It also has some great binding qualities and helps with browning. Too much of this flour will give a chewy, gummy texture.
The arrowroot flour also helps lighten and give lift to baked goods. It has some natural binding qualities and helps with browning.
This flour mix calls for just over 1/4 teaspoon xanthan gum for every cup of flour (120 grams). The xanthan gum will help replace the binding qualities in gluten as well as the elasticity and texture. It will help the starches combine to trap the air and give your baked goods a fluffy, light texture.
A little xanthan gum goes a long way, if you use too much you will end up with a heavy, gummy or slimy texture.
Some recipes will work quite well without the xanthan because this flour mix contains flours that have a slight amount of natural binding qualities already, however, the xanthan gum will do a more efficient job and will help keep your baked goods from drying out quickly.
If you are sensitive to xanthan gum, you can substitute with either psyllium husk powder or glucomannan. In our experience, you will need three times the amount of psyllium husk or glucomannan powder than you do xanthan gum. These powders do almost equally well as xanthan gum but the baked product does not seem to hold it’s moisture as well after a couple of days and becomes dry and crumbly.
This recipe for ancient grains gluten free flour blend was inspired by the King Arthur Flour Ancient Grains Flour Blend, although the final product of our flour blend is vastly different. We tested several different flours with various percentages of each flour and are delighted with the outcome of this blend. Our goal was to have a flour blend that could be used as an all purpose flour substitute with optimum nutrition and whole grains. We found that using more than 60% whole grains has a profound effect on the texture, density and fluffiness of our baked goods. Some of the flours can have a more assertive flavor if used in larger quantities. The ratio of flours in this recipe creates a well rounded, all purpose flour blend that can be used in all of your recipes that call for all purpose flour.
- 325 grams millet flour (2½ cups plus 3 tablespoons)
- 220 grams tapioca flour (1¾ plus 1 tablespoon)
- 180 grams arrowroot flour (1½ cups plus 2 tablespoons)
- 120 grams teff flour (3/4 cup)
- 100 grams sorghum flour (3/4 cup)
- 55 grams amaranth flour (1/2 cup)
- 2½ teaspoons xanthan gum
- Whisk or sift all of the ingredients until well combined.
- Store in an airtight container in a cool dry place for 1 month, in the fridge for 3 months or the freezer for 6 months.
** Baked goods made with this flour blend will freeze well.
** It is best to weigh your ingredients but if you don't have a scale, lightly spoon the flours into your measuring cups.