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The Ahern's Whole-Grain Gluten-Free Flour Mix Recipe

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This recipe for The Ahern's Whole-Grain Gluten-Free Flour Mix is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
300 grams buckwheat flour
600 grams millet flour
600 grams oat flour
600 grams sorghum flour
450 grams potato starch or arrowroot starch
450 grams sweet rice flour

Directions:
Directions:
Mix them all up in a large container. Put on the lid. Shake it around. You have flour. If you look at this combination, the millet, oat, buckwheat and sorghum flour make up 70% of the mix by weight. The sweet rice flour, arrowroot starch and potato starch make up 30% of the mix by weight.

Here’s the important part: if you keep to this same ratio of whole grain to starches, you can use other flours you like more for your whole grain mix. Stick to this ratio and mix up a big batch of flour.

You can bake almost any one of your old baking favorites now, substituting this mix for the whole grain flour in the recipe. It’s easy.

The only thing you have to remember is this: do not simply measure a cup of the Gluten-Free whole grain flour and expect the recipe to work. When you substitute your gluten-free whole grain flour in a gluten recipe, use 148 grams for every 1 cup of gluten flour. These measurements are your friends.

 

 

 

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