This recipe isn't anything special. I simply took my White Rice Flour Blend and replaced most of the rice flour with sorghum and amaranth. Once you get used to the basics of gluten-free baking, it's easier to play around with different flours and mixtures. Basically, I follow the rule of 2:1 protein flour to starch flour. Since rice flour is a protein flour, and so are sorghum and amaranth, I just substituted. If you don't like amaranth flour or can't find it, just use more rice flour. As long as the protein flours add up to 2 cups total, which is twice as much as the potato starch/tapioca starch, you should have a good basic gluten-free flour.
Once again, I leave any xanthan gum or guar gum out of the mix, choosing to add it to each recipe I make, because it can vary. Generally, it is 1/2 teaspoon gum to every 1 cup flour. Remember when measuring out gluten-free flours to lightly spoon the flour into the measuring cup, then level off with a knife. So I hope you enjoy this recipe and stayed tuned for some upcoming recipes using this mix!
Multi-Grain Flour Blend
Low-FODMAP, Gluten-Free, Gum-Free
2/3 cup sorghum flour*
2/3 cup oat flour (gluten-free if needed)
1/3 cup tapioca starch
- Measure each ingredient by lightly spooning flour into the the measuring cup so it is overflowing. Level off the flour with the back of a knife. Use this same method when measuring this blend for recipes.
- Blend ingredients really well and store in an airtight container in the pantry.
- Recipe may be multiplied to make a larger batch.