It really is worth blending your own flours. It makes your baked goods taste so good that no one will believe you when you tell them it’s gluten free. If you have read my other posts on blending flours you will know that it can be tricky to begin with, but I promise it gets easier and quicker. The other main reason I blend flours is because every pre-packaged gluten free flour that I have tried to buy contains corn starch or maize in it, as as you know from reading about me I cannot tolerate corn in any shape form or variation or process. I found just using sweet sorghum or rice flour just too heavy for me.
For the past few months, I have had problems getting the potato starch and potato flour, so I’ve revised my flour blend. Like all posts, I will leave the original blends on the blog so you have the option to use either. Of course, all of my recipes work with all of the flour blends I have on this blog. It’s totally up to you what one you use or prefer. I find that I mostly use sweet sorghum as 1) my kids prefer it 2) I can buy it at Coles and when it’s on sale I buy it bulk quite cheap. My local coles also now stocks tapioca flour so when it’s also on sale I buy it in bulk. It makes it’s totally affordable if not cheaper than buying pre-packaged gluten free flours.
Revised Sweet Sorghum Flour Blend
- 1 cup Brown or White Rice Flour
- 1 cup Sweet White Sorghum Flour
- ¾ cup Tapioca Flour
- 1 Tablespoon + 1 teaspoon Arrowroot Flour
- 1 teaspoon Xanthan Gum
- Combine all ingredients together
- Store in an airtight container in the fridge
Til next time…enjoy!