Gluten Free Flour
I created my gluten free flour to solve a problem. It was 2014 and my daughter had been diagnosed with coeliac disease four years before...
Why create a new gluten free flour blend?
It all started with arsenic in rice and my desire to feed my little girl with healthy, nutritious food.
I had known for a while that those under 4.5 years old were not recommended to have rice milk by the FSA but until that point I stayed firmly under the duvet when it came to reading about why this was.
As soon as my daughter was put onto a strict gluten free diet she began to eat a lot of rice. It was in virtually every gluten free item of food in the form of rice flour.
When I finally read about the occurrence of inorganic arsenic in rice I decided it was time to address my daughter’s diet.
Arsenic builds up in the body and can cause numerous health issues including certain cancers.
Making everything from scratch wasn’t the answer because the only gluten-free flour blends on the market either contained rice flour or a combination of bean flours (that don’t agree with any of our tummies).
How did you create a new gluten free flour blend?
With my background in science and my love of experiments I set about creating my own gluten free flour blend that would provide my daughter with vital nutrition whilst at the same time being free from rice.
It was important for me to create something that I could use in everything I made.
I hate faffing around with lots of different flours (even though it is what I have done for years to create one successful blend) and wanted to make our life as simple as possible.
It also had to provide protein, fibre and calcium since these things are often lacking, but important in a gluten-free diet.
I read about the different properties of each of the different gluten free flours; the nutritional content of them; how to replicate gluten in gluten free flours.
I also tried to get as many whole grains in there as possible.
In fact I confess to becoming rather an obsessed flour geek. Indeed if you’re interested, I’ve shared what I learnt about gluten free flour here.
After twenty three different blends, and two years of experiments I finally got to the one I sell today.
What are the ingredients?
My unique flour blend is a whole grain gluten free flour recipe without rice flour.
It is is made from naturally gluten free flours, teff, sorghum. buckwheat, tapioca and potato.
It contains no odd ingredients and no gums so that you can do gluten free baking without xanthan gum. This is important because many people find that they do not tolerate this and other gums that are often found in commercial products.
It is also low FODMAP and can therefore be used in low FODMAP baking. Perfect for those with Irritable Bowel Syndrome (IBS) or sensitive tummies.
Gluten free flour for bread
My flour blend can be used to make perfect bread. Most of my recipes use psyllium husk as a gluten replacer. This is a natural seed that helps to bind gluten free bread together.
Here are my gluten free bread recipes.
Gluten free flour for cakes
You won't need to add any extra ingredients when making cakes or biscuits. Just substitute my flour mix with your usual wheat flour for perfect results every time.
If your recipe calls for self raising flour just add 1 teaspoon of baking powder for every 100g flour you use. Simple.
Discover my gluten free cake recipes.
Gluten free flour for pizza
Yes it works for pizza too.
As with bread recipes you need a gluten replacer when making pizza. The one I choose is psyllium husk because it's entirely natural and good for your digestion.
Check out my favourite gluten free pizza recipe.
As you might have guessed, the flour is a truly multi-purpose blend that allows you to create everything from cakes, pizza, bread, biscuits and even pasta.
What will you make with yours?
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