Best Gluten Free Flour Recipe (and how to use it)

My wife is celiac and therefore cannot eat gluten. Gluten-free flour is either (a) really expensive, or (b) made with ingredients you don’t really want to each, or (c) made with corn flour (she also has a corn allergy!).

Therefore, we grind our own flour. Anyway, this is a derivative of a recipe (mixture #1) found in this book, but made for ease of memorization, and tailored to both what we normally buy for grains, and what we like to make with it.

Simple Gluten-Free Flour Recipe

The recipe is very simple. It is equal parts (by weight) of:

  • Brown rice flour
  • Sweet brown rice flour
  • Sorgham flour
  • A start (potato starch, tapioca starch, whatever you want – we usually use tapioca)

We just add equal parts of these into a container, and then shake vigorously, and viola, out comes a great gluten-free flour.

However, what is just as important as the flour is what you use it for. It is perfect for pancakes and waffles. I wouldn’t make actual bread with it. It works for pretty much any non-loaf usage.

Simple Fast Pancakes with Gluten-Free Flour

I also have a very simple pancake/waffle recipe (works perfect for either) that uses this flour. It is based on the basic pancake recipe from, if I remember correctly, The Joy of Cooking. Here is what I do. I have two bowls, a large bowl for dry ingredients, and a smaller bowl for wet ingredients.

Dry Ingredients:

  • GF Flour (4 cups)
  • Sugar (6 tablespoons)
  • GF Baking Powder (2-3 tablespoons)
  • Salt (a pinch or three)

Wet Ingredients

  • Eggs (6)
  • Milk (4 cups)
  • Butter (optional – can use any amount of melted butter or none at all – I think I use about half a stick)
  • Vanilla (optional – a splash or two)

So, I stir together the dry and the wet seperately, and then pour the wet into the dry and mix them all together vigorously. Then I pour out each pancake into the griddles that are set to medium/medium-high (a pancake is about a half a ladle, and the waffles are a little more). You need to use butter for the first pancake, but after that it usually isn’t necessary, at least for me (I’m using iron skillets). When they start to firm up on the bottom, give them a flip.

This recipe makes a *LOT* of pancakes. I usually pour out a mason jar’s worth and keep it in the fridge for later in the week, and then feed my family of 5. The ingredients will separate in the mason jar, but you just have to re-stir them.

Grinding Grain and Food Secession

The nice thing about grinding grain from a MicroSecession standpoint is that the unground grain will last longer than the flour ever would. However, grinding requires electricity, unless you have a hand-grinder (I’ve never used one, so I don’t know how well they work). But nonetheless, even if you didn’t have one, the grains can be used even if they can’t be ground into flour (soaking them, boiling them, sprouting, them, etc.).

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