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Ancient Grains Gluten Free Flour Blend

This ancient grains 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, high fiber content and a wonderful flavor and texture to your baked goods.

This flour blend can be used cup for cup as a replacement for all-purpose wheat flour or whole wheat flour. 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.
Ancient Grains Gluten Free Flour Blend

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 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 in the blend.

This flour blend can be used cup for cup as a replacement for all-purpose wheat flour or whole wheat flour. 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.
Ingredients for the ancient grains gluten free flour blend

What is in this ancient grain gluten free flour blend?

Millet flour

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.

Teff flour

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 milder 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.

Sorghum flour

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

Amaranth flour is another high protein flour with exceptional nutrient values.  It helps give structure to baked goods and has some natural binding qualities.

This flour blend can be used cup for cup as a replacement for all-purpose wheat flour or whole wheat flour. 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.
Ancient grains gluten free flour blend in a paper bag

Tapioca and arrowroot flours

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.

Xanthan Gum

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.

An all-purpose gluten-free flour blend

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.

We would love to hear from you. What have you made with this flour blend? Drop us a comment below or send us a photo of your creation on Instagram. Tag @savorthebest and hashtag it #savorthebest.

Try using this flour in this AMAZING sweet potato flatbread

sweet potato flatbread
This sweet potato flatbread tastes delicious with our ancient grains gluten-free flour blend

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Did you make this recipe? We would love to hear from you. Drop us a comment below. 

This flour blend can be used cup for cup as a replacement for all-purpose wheat flour or whole wheat flour. 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.

Ancient Grains Gluten Free Flour Blend

Yield: 8-1/3 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This flour blend can be used cup for cup as a replacement for all-purpose wheat flour or whole wheat flour. 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.

Ingredients

  • 325 grams millet flour (2 1/2 cups plus 3 tablespoons)
  • 220 grams tapioca flour (1 3/4 plus 1 tablespoon)
  • 180 grams arrowroot flour (1 1/2 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)
  • 2 1/2 teaspoons xanthan gum

Instructions

  1. Whisk or sift all of the ingredients until well combined.
  2. 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.

Notes

  1. This mix makes 8-1/3 cups of flour.
  2. 1 cup is equivalent to 120 grams.
  3. Baked goods made with this flour blend will freeze well.
  4. It is best to weigh your ingredients but if you don't have a scale, lightly spoon the flours into your measuring cups.
Nutrition Information:
Yield: 33 Serving Size: 1/3 cup
Amount Per Serving: Calories: 200Total Fat: 1gSodium: 141mgCarbohydrates: 48gFiber: 6.7gSugar: 0.1gProtein: 3.5g

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This flour blend can be used cup for cup as a replacement for all-purpose wheat flour or whole wheat flour. 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.

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Charmaine

Wednesday 16th of February 2022

Hi. I had used your ancient grain flour blend to make a gluten free bread with the blend of I mixed before hand. It has, Amaranth flour, Sorghum flour,Teff Flour, Arrowroot flour, Tapioca Flour(starch) and xanthan gum. I made enough for 8 cups but I did use 3 cups of this blend to make a bread and followed the recipe from another site. The bread didn't rise double in size it only raised half way. It was covered with a damp towel and I even had plastic wrap over the pan then the towel over it. The oven was on to have a warmth in the kitchen. I let it sit for an 2 hours and it just didn't double in size. It was half way up in the pan, I still went ahead and baked it. It is really dense and doesn't taste good. What happened? Maybe more yeast 1/2 teaspoon should 1 teaspoon instead? Or have milk, more olive oil of 3 tablespoons instead of 2? Maybe change up the flour amounts or remove one for some other? I really want to make this bread and it didn't come out right!

Dahn Boquist

Wednesday 16th of February 2022

Gluten-free yeast bread is pretty challenging. It is hard to know what went wrong without knowing the recipe but it sounds like you may not have used eggs. I would suggest using a recipe that includes eggs which will help give the bread some extra structure. As a general rule, when you make gluten-free yeast bread, don't let the dough double in size. I usually shoot for about 1-1/2 times the original size. If you let it double in size it is more likely to collapse because it doesn't have the strength from gluten to hold a higher rise. You might want to try this recipe.

Vanessa

Saturday 2nd of October 2021

I have been looking for an ancient grain blend that includes added flax meal. Can you think of a way that I could add in flax and still have it be a successful blend?

Dahn Boquist

Sunday 3rd of October 2021

I have not incorporated flax meal into this flour blend. However, I have used flax meal in other recipes. I have success if I use about 1/4 cup of flax meal for every 1-1/2 to 2 cups of flour in a recipe.

Rachel

Wednesday 1st of September 2021

Can you recommend a reliable muffin recipe using this flour blend? Also looking for a yeast-free bread recipe using this flour blend. Thank you so much for creating the only rice-free gluten free all-purpose flour recipe I can find!

Dahn Boquist

Wednesday 1st of September 2021

our banana blueberry muffin, pumpkin muffins, cranberry muffins, apple ginger muffins, and blueberry muffins, all work well if you replace the flour in the recipes with equal amounts of this gluten free flour. This sweet potato bread, banana bread, and zucchini bread also work well with this flour. Just use the gluten free flour the same way as the all-purpose flour.

Jenn Hroch

Sunday 6th of June 2021

Hi there!

I find that the flour has a very earthy taste. Would that be the teff flour? Can I replace the teff flour? We only have brown teff locally. Open to suggestions. I currently also replace the amaranth with more millet also but plan to start using amaranth. I like this flour but the taste is really hard to get over. Thank you for any tips.

Dahn Boquist

Sunday 6th of June 2021

It could be the teff. Red and brown teff has a more earthy flavor and white teff is milder. You can eliminate the teff and replace it with more millet

Jenn Hroch

Saturday 24th of April 2021

Hi there,

Every time I bake with this blend my baking sinks in in the middle- has anyone else experienced this? Is there a fix? Thank you

Dahn Boquist

Saturday 24th of April 2021

Gluten-free flour does not give baked goods as much structure as regular flour but little tweaks to your baking can help with structure. If it isn't baked enough it will sink in the middle. Make sure the oven is completely preheated before you put anything in it and you might want to try increasing the baking time by a few minutes to make sure it is well-baked. Also don't overmix the batter and don't over-cream butter and sugar. Some baked goods may benefit from an extra pinch of xantham gum.

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