It took me a long time to learn that simpler is better. Even still, I often need convincing to reassure me of it. I usually go round and round with something…ok, most things, until I find myself right back where I started. My personality at work I guess, I like to over-complicate. I have known this about myself for a long time. It is a trait very well ingrained and, therefore, I don’t see it changing any time soon. So here’s to making the best of it. My inexplicable, trial and error way of doing things is how I expand, grow, and ultimately learn.
Attempting to perfect a gluten free flour blend is one of those things that has definitely gotten the best of me at times. There are millions of recipes online, most of which have copius amounts of ingredients and mile-long sets of instructions. A flour to make it fluffy, another to improve the taste, a starch to help bind it all together. Wow. I can remember just how overwhelmed I was by all of the rules when first going gluten free. Before you know it, you have tried every method in hopes of one day baking that award winning gluten free muffin. A taste and texture reminiscent of the iconic all-purpose flour…the illusive goal, and not only for those who were raised eating Wonder Bread and Sunday morning pancakes made with Bisquick.
Starting out, my flour mixes often included seven or eight different types of flours. Necessary? Maybe, if you want to fool yourself into thinking you just ate one of the cookies you bought for your husband’s office party. I would venture to say, however, that most gluten free flours and starches found on grocery store shelves are not the healthiest options by any means. This is why I try to avoid them if at all possible. With my focus more on the nutritional value of flour, again, I have found that simpler is better. Just a few whole grains, in perfect balance with a healthier starch.
The basis for this gluten free flour blend first caught my attention in an article by Gluten Free Girl. I always have plenty of almond pulp leftover from making almond milk, so it’s nice to be able to put it to good use. I used her general idea but played around with different ratios, and so far the final product has been a success. Because each ingredient is very nutritious in its own right, it’s not even close to being guilty worthy. Hope you enjoy.
"The Mix" Gluten Free Flour Blend
Yield 3 1/16 c
1 1/16 c (160 g) buckwheat flour
1 c (72 g) almond pulp flour*
1 c (128 g) arrowroot powder
- Mix flours together and store in a quart size glass jar, preferably in the refrigerator or freezer.
*Leftover pulp from almond milk, dehydrated until completely dry and then blended until broken down into flour.
- When working with gluten free flours, best results are achieved when measuring by weight rather than by volume. Both types of measurements are provided for those who do not own a scale, but I highly recommend that you invest in one. When baking by weight, it is easier to replace one type of flour with the accurate amount of another flour if you run out or cannot tolerate it.
- 1 cup of this blend equals approximately 120 grams.
- This blend can generally be used in place of all-purpose flour at a ratio of 1:1. There are some instances where I have used up to 10% more of the gluten free blend than is called for in the recipe. You may have to adjust based on desired consistency.
- Individual flours have drastically different weights per unit so, although it appears that there are similar amounts of each, the percentages are actually quite different. There is 45% buckwheat, 35% arrowroot, and 20% almond pulp flour. It is important to maintain these percentages for accurate consistency.
- If you're not one to make your own almond milk, you may be able to substitute a super fine blanched almond flour (not meal) for the almond pulp, however, I have not experimented with any other flours.