Gluten free millet flour blend recipe
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Looking to make your own gluten free flour? This is my best recipe and works wonders! It makes roughly 1kg of plain gluten free flour. A tightly sealed container is a must if you are not going to use this blend straightaway.
5 people made this
IngredientsMakes: 1 kg
- 200g sorghum flour
- 300g fine white rice flour
- 200g millet flour
- 300g potato starch
MethodPrep:10min ›Ready in:10min
- Spoon the flour into a large container with a lid. Seal tightly and shake it until you achieve an even colour.
- Store in an airtight container in a dry place or in the fridge for several months. You can also freeze the flour for up to 8 months.
Adding xanthan gum:
Not all gluten free baking recipes require the addition of xanthan gum, but you can add it to your homemade gluten free flour mix if you are making biscuits, cookies, cakes or pastry. The rate is 1/2 to 1 teaspoon of xantham gum per 140g gluten free flour.
Gluten free self raising flour:
To make your own gluten free self-raising flour, add 1/4 teaspoon salt and 1 1/2 teaspoons gluten free baking powder per 140g of homemade flour mix. It is essential to give volume to scones, pancakes and cakes.
Potato starch vs flour
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.
Moisture control is more important than temperature to keep the flour fresh; storing the flour in an airtight container is a must.
Gluten free flour with millet
Reviews & ratingsAverage global rating:(5)
Reviews in English (1)
Another valid mix to use for your all-purpose GF baking needs. I used this mix in a crostata as well as in pancakes and was happy with the results. The texture is similar to wheat flour but lightened thanks to the potato starch. The millet adds an earthy flavor but doesn't show-off, just gives a nice rustic aftertaste. It was hardly detectable in the pancakes. Thank you for the recipe.-11 May 2016
How To Make a Gluten-Free, All-Purpose, Whole-Grain Flour Blend
With gluten-free baking, it is easy to find yourself surrounded by half a dozen bags of flour spilling open onto your counter. Various flours are used in gluten-free recipes in order to reap the benefits and minimize the downsides of all of the different gluten-free grains.
While having a well-risen bread with good texture is the ultimate end-goal, opening all of those bags of flour at every baking session isn’t necessary. Instead, an all-purpose blend such as this whole grain mix can be prepared once and continuously used for baking.
Measuring Gluten-Free Flour Blends
The success, or failure, of your recipe depends on the measuring, more often than not. Really! I could write a whole blog post on this alone, but here’s a quick, abridged version:
- Measuring by weight, not volume, is the best way to ensure success. For this flour blend, substitute 145 grams of my gluten-free blend per 1 cup of flour called for in the recipe. I use this inexpensive food scale, and love it.
- If measuring cup-for-cup, use a spoon to scoop the flour into the measuring cup and then level across the top of the measuring cup using a knife. Do not scoop the measuring cup straight into the blend! This is also a rule for regular flour measuring, but it exponentially more important when working with gluten-free flours, as they are much more dense!
I hope you LOVE my gluten-free all-purpose flour blend. It has truly made all the difference in my gluten-free life, and hope it does the same for you!
I’ve have been working on this recipe for a GF whole grain oat nut bread. I’m pretty happy with it and if this is as far as it gets I’ll still be happy. But, I would love to see if anyone has suggestions or would like to try it themselves and improve it further.
This is for more of the advance bakers here. This is far as I’ve been able to take the recipe and I’d love to see if anyone else can improve from here.
Gluten Free Whole Grain Flour Blend - 2 cup brown rice flour 1 cup white rice flour 1 cup sorghum flour 1 cup tapioca flour 1/2 cup millet flour 1/2 cup potato starch 14 grams Xanthan Gum
Poolish - 1 cup water 1 cup gf whole grain flour mix Pinch of yeast.
Two hours on the counter and then overnight in the fridge.
Final Dough - All of your poolish 360 g gf whole grain flour 1/4 c oats 1/4 c sunflower seeds 2 T flax seed 1T dough improver (1/2c sunflower lecithin + 2t
ground ginger) 2 t yeast 2 t salt 2 eggs 1 egg yolk 1/4 c honey 1/4 c neutral oil
Combine everything in a bowl and beat on high for five minutes. Scrape into a well oiled bread pan and sprinkle with more oats and sunflower seeds. Let fully rise. Bake at 325 until done.
- MAKES 4 CUPS
- 1 cup cornstarch, tapioca starch or arrowroot powder
- 1 cup potato starch, tapioca starch or arrowroot powder
- 1 cup very fine white rice flour, sorghum flour or buckwheat flour
- 1/2 cup corn flour, millet flour, sorghum flour or brown rice flour
- 1/2 cup tapioca starch, cornstarch or arrowroot powder
- 4 teaspoons xanthan gum or guar gum
1. Whisk ingredients together in a large bowl until well combined.
2. Refrigerate in a large zip-top bag or a sealed container until used.
ach cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.
To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine.
Flash in the Pan: All-Purpose Gluten Free Flour Mix
[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
[Toasted Coconut Cupcakes using this recipe and subbing the gluten-free AP mix for the regular flour ( plus 1/2 tsp xanthan gum) and coconut sugar for the sugar frosted with my allergen-free Chocolate Buttercream Frosting]
I know that every gluten free baker has her or his own favorite GF “mix.” Some like a more starch-based mix some like a more protein-based one. My first approach (for these pancakes) was to combine a little of each type of gluten free flour (that is, the grains, the legumes and the starches), but of course there are also nut flours and coconut to contend with these days. This is why I love gluten-free baking so much: the possibilities are endless! While I’m neither a chemist nor an official pastry chef (though I did take some courses in our local chef’s program–so much fun!), I’ve got more than 40 years’ experience baking in the kitchen, first with Mom, then on my own, now with The Girls giving me their intense, blink-free “border collie stare” whenever I pull out the food processor. (“Well, duh, Mum! Remember Pavlov? We’ve figured out that the processor usually means there will be something for us when you’re through.“) Using the final product as my gauge, I recently came up with a new gluten free all-purpose mix of my own that I replaced one-for-one instead of wheat all-purpose flour in existing recipes. I’ve now made cupcakes, pancakes, waffles and cookies, and they’ve all come out great! What’s the reasoning behind my mix? Well, first off, I knew the major grain would be millet. I rarely eat wholegrain millet on its own, but I find that millet flour provides the same mild, neutral base as wheat flour–it holds up well with intense flavorings and is unassuming enough to serve as a perfect foil for delicate flavors like lemon or vanilla. I also wanted to include a bean-based flour for its higher protein content, plus starch. My favorite starch these days is potato starch since it’s grain-free and, I find, serves very much the same purpose that cornstarch did in my glutenous baking. I combined it with arrowroot, which is a little lighter than the potato. To determine the flour ratios, I decided to check out the protein content in regular (wheat) flour and try to approximate the same in my mix. I knew that gluten-free flours don’t produce the same results as wheat unless combined, but also that gluten is, itself, a protein. According to Fine Cooking magazine, all-purpose wheat flour contains 9-12% protein. Millet flour weighs in about the same. So, of my remaining flours, I wanted a similar protein content of about 10-15%, just like the wheat (and the millet). Bean flour contains more like 20-25% protein, and starches have almost nil. So, I reasoned, the half of the mix that is millet already approximates the composition of wheat flour and the bean flour should be measured out to about half the other two combined (to decrease its protein content by half, to about 12%). In other words, for each 1 part millet, I needed 1/3 garfava and 1/3 each of potato and arrowroot. And–voila!–I had the ratio for a perfect gluten free all-purpose mix. My first thing I made was the Toasted Coconut Cupcakes from Vegan Cupcakes Take Over the World, pictured above. The result: an incredibly moist, tender crumb and fabulous chocolate-coconut flavor. Next up: pancakes! I made my own Fluffy Fruited Pancakes from this blog using my all-purpose mix along with 1/2 tsp xanthan gum instead of the spelt. The HH gobbled these up in record time:
[Fluffy Fruited Pancakes with pineapple coulis and Spiced Macadamia Butter] I also made another batch of my Carob Refrigerator Cookies with the new flour, as well as buckwheat waffles for breakfast this morning (though we gobbled them up before I could snap a pic, they looked just like the ones I made last time, below). I can’t wait to see how the flour works on my pizza crust or muffins!
[Buckwheat Waffles, gluten free]
As a rule, I still love using different blends of gluten-free flours for my current baking. After all, I don’t always want a totally neutral flavor–sometimes I’d like the quinoa, or amaranth, to shine through. On the other hand, I’d love to be able to revamp all of the spelt-based recipes on this blog, one by one. . . and this is the all-purpose flour I’ll use to do it. Do you have a great all-purpose gluten free mix that you use? Which one is it? Feel free to share a link or the recipe in the comments!
Ricki’s All-Purpose Gluten Free Flour Mix (ACD Stage 2 and beyond)
This is a great basic all-purpose gluten free flour mix that you can use anywhere you’d use all-purpose wheat flour, in the same proportion. For recipes that require pastry or bread flour, you might like to play around with the ratios or even use other flours instead of one of the ones listed here. I haven’t added xanthan gum since some people avoid it, but I generally include 1/2-3/4 tsp (2.5-3.5 ml) xanthan per cup when I bake with this flour.
2 cups (270 g) millet flour
2/3 cup (100 g) garfava flour (you can use chickpea instead)
2/3 cup (120 g) potato starch
2/3 cup (90 g) arrowroot starch or powder (or substitute tapioca or cornstarch)
Place all ingredients in a large bowl and stir with a whisk until the flour is evenly blended. Store in an airtight container in the refrigerator if you won’t be using it within a week or 10 days (will keep up to 6 weeks in the fridge). Measure as you would wheat-based all-purpose flour. Makes 4 cups.
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This Artisan Gluten-Free Bread recipe produces a beautiful bakery-style loaf anyone can make at home! Vegan, nut-free, gum-free & nightshade-free
- 1 cup tapioca starch
- 1 cup millet flour
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1/4 cup powdered psyllium husk
- 1 tablespoon ground chia seed
- 3 tablespoons organic cane sugar
- 1 1/2 teaspoons sea salt
- 2 teaspoons instant yeast (I recommend red label SAF Instant Yeast)
- 2 tablespoons olive oil + more for oiling the bowl
- 1 tablespoon maple syrup (or honey for non-vegan)
- 2 1/4 cups warm water (between 100-105 degrees F)
- Using an electric mixer with the paddle
attachment, combine the tapioca starch, millet flour, brown rice flour, sorghum flour, powdered psyllium husk, ground chia seed, organic cane sugar, and sea
- Mix in the instant yeast.
- Add the olive oil, maple syrup, and warm water. Mix on low for about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Continue mixing on medium-high for about 3 minutes.
- Use a spatula to group the dough together in a ball at the bottom of the mixing bowl. Pour about 2 teaspoons of additional olive oil on top of the dough. This will help you continue to form the round loaf, without the dough sticking to the spatula (or your hands).
- Carefully remove the dough from the mixing bowl and onto a parchment lined baking sheet. Use your hands to form the dough into a round/oblong loaf (see pictures above for shaping example).
- Cover with a clean kitchen towel and rise for 1 hour.
- Score the top of the loaf with a sharp kitchen knife or a razor blade.
- Bake using desired method below: Baking Methods:
This loaf can be baked 3 different ways. The crust of the boule will be slightly crustier using the Pizza Stone/Cast Iron Pizza Pan or Dutch Oven methods.
Preheat oven to 400 degrees (F). When the loaf is finished rising, bake for 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
I will often make 2 gluten free bread loaves at once using a baking sheet that is 15x21&rdquo in size (if you do not currently own a baking sheet this size, make sure you measure the inside of your oven prior to buying one).
The 2 loaves fit nicely on this size of baking sheet and still have room to expand without touching. If making 2 loaves, measure and mix each loaf independently. Your mixer will most likely not be able to handle making a double batch at one time.
Pizza Stone/Cast IronPizza Pan Method-
Place a pizza stone or cast iron pizza pan into a cold oven and preheat at 400 degrees for at least 30-40 minutes prior to baking the bread. When you are ready to bake, gently ease the loaf onto the preheated stone/pan using the parchment paper. When I use this method, I prefer to let my bread rise on an upside down baking sheet. This way I can slide the loaf right off
onto the preheated stone/pan without any sides getting in the way. Just remember, the goal here is not to disturb the risen loaf as much. Bake 40-50
minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
Place a 6-8 quart Dutch oven (with lid) in a cold oven and preheat at 450 degrees (F) for at least 30-40 minutes prior to baking the bread. When you are ready to bake, very carefully remove the Dutch oven from
the oven and take off the lid (Caution, it will be HOT! I use a thick pair of oven mitts.). Gently pick up the sides of the parchment paper and lift the loaf, easing it gently into the bottom of the Dutch oven. The goal here is not to disturb the risen loaf much. Cover with the lid, and place in the oven to bake for 25 minutes. Remove the lid and continue to bake for an additional 10-15
minutes, or until the internal temperature of the loaf reaches 202 degrees (F). Some enameled Dutch ovens are heat-safe to only 400 degrees (F). Double check to see what yours is rated to prior to using it.
Amy’s Gluten-Free Flour Blend
When I started my adventure in gluten-free baking, one thing that stressed me out was the amount of flours in a recipe. It was so off-putting, sometimes I did not want to bake. I was soon rescued by a friend, Amy Andrews of Ripe Food and Wine , who gave me her recipe for a flour blend that she had created. Over the years, I changed it to what you see below. I am very grateful to her for getting me started on the road to successful gluten-free baking.
One of the differentiators of my recipes from others you may see is the concept of using one blend for almost everything. This flour blend can be your new best friend. I mix between 6 and 9 cups at a time (1 to 1.5 times the recipe below). I use it for bread, waffles, pancakes, cupcakes, cookies, etc. with few exceptions. I almost always use it in other people’s recipes.
One thing that I noticed with many recipes and pre-mixed flour blends was that these have a lot of “white” flour, for example white rice, potato and tapioca starch. My blend still has more nutritional value with the brown rice and millet it’s 2/3 whole grain. The upside is that it is light enough to create a baked good with excellent texture.
Another distinction from other flour blends is that I do not add xanthan gum to my mix for three reasons. I find that for most cakes, you only need 1/2 teaspoon xanthan gum for every 2 cups of flour but for cookies, you need more like 1 teaspoon for every 2 cups of flour. So it’s better to mix according to the recipe. Another reason is that the xanthan gum, which lasts over a year, should be refrigerated. I don’t refrigerate my flour mix for reasons of space and finding it is not necessary. Lastly, if I’m only mixing a small amount of xanthan gum with a large amount of flour, I would worry it would not get properly distributed. These are my views. If you are worried about the cost and not using it in a year, find a friend to split the bag. So, this is the secret to my success. I hope it helps.
Mix together and keep in an air tight container:
3 cups brown rice flour
1 cup millet flour(if you can’t find or don’t want to use millet flour, substitute with brown or white rice flour instead)
1 cup tapioca flour or starch
1 cup potato starch (not flour)
Here’s to happy baking. Let me know if you like it. Here’s another option for a second flour blend. I’ve been using this one lately to more closely replicate white flour.
2 cups superfine brown rice flour
2 cups superfine white rice flour (or 1 cup sweet rice flour and 1 cup white rice flour)
1 cup tapioca flour or starch
1 cup potato starch (not flour)
Tip: When you measure the flour into the large container, it’s ok to put in a little more or less of a flour. I have found it’s ok to estimate. However, when you measure flour for a recipe, fill the cup with about half of the flour then scoop flour on top, enough so that it is heaping. Use a flat edged knife to level the cup to measure exactly.
The Warm Kitchen gluten-free cookbook is chock full of tips. This is one of about 40! If you want to see my Instagram video series on Gluten-Free Baking Tips, go here.
Gluten-Free Flour Guide and Simple Substitution Reference
The world of gluten-free baking is both wonderful and challenging – the results can be incredibly delicious, but it can take some trial and error to discover the best gluten-free flour combinations and which flours to use and when. In the Culinary Nutrition Expert Program, which is entirely gluten-free, we have an entire module dedicated to gluten-free baking and sweet treats! In other words, gluten-free flours are important to culinary nutrition!
We’ve spent many years experimenting with both sweet and savory gluten-free baked goods (a tough job, we know) and have learned a lot along the way. Using this A to Z gluten-free flour guide, you can skip the flops and rock-hard gluten-free muffins and go straight to the scrumptiousness.
The most important thing to know about working with gluten-free flour options is this: you must blend multiple flours together for the best results. Using a singular gluten-free flour will result in those hockey puck cookies that no one wants to eat. So generally, when you are substituting a gluten-free flour for a wheat flour, or a gluten-free flour for another gluten-free flour, you’ll need to play around a bit and see what works best for you.
Without further ado, here are some of our well-loved gluten-free flour options and the best way to use them.
Take raw, blanched almonds, grind them to a fine flour and you have almond flour. You can also buy milled almond flour, which is finer in texture, or save your almond pulp and blend it up into almond flour. This and other nut flours — such as hazelnut, walnut, pecan and seed flours — add protein, fibre and vibrant taste to grain-free and gluten-free baking.
Best for: Cookies, cakes, muffins, hearty crusts, pancakes, crumble toppings. Heavily used in Paleo diet recipes.
How to substitute: Use up to 25% of nut flours in gluten-free flour mixes.
The tiny whole grains that make a surprising breakfast cereal can also be ground into a fine flour. Amaranth is rich in protein and has a grassy, earthy taste.
Best for: Due its grassy flavour, use it in savory dishes like pizza dough.
How to substitute: Swap it 1:1 from glutenous flour
Arrowroot flour is a fine flour that comes from the arrowroot plant (you may also see it labelled as arrowroot starch or arrowroot powder). It looks very similar to corn starch, potato starch and tapioca starch.
Best for: Use it as a thickener in place or corn, potato or tapioca starch. It’s also helpful when you need any kind of dough to stick together.
How to substitute: Substitute arrowroot flour 1:1 in place of corn, potato or tapioca starch. When using it in baking, aim to have no more than 20% arrowroot in your gluten-free flour mix.
Dried beans can be ground into flours as easily as grains can. Chickpea flour — also known as garbanzo bean or ceci flour — is used for flatbread in the south of France. Lentil flour shows up in Indian cuisine. Fava beans become flour and show up in some commercial gluten-free baking mixes. They are all rich in protein and fibre.
Best for: You can use bean flours in both sweet and savory dishes, but use them in small doses as their flavour can be overpowering.
How to substitute: Use up to 25% of bean flours in gluten-free flour mixes.
Buckwheat flour is made from ground buckwheat. Has a rich, nutty flavour and a very high nutritional value, making it popular in many nations, especially in Asia. Buckwheat is the fruit of the buckwheat plant and has no relation to wheat or grasses – so it is a 100% gluten-free flour.
Best for: Muffins, cookies, pancakes, waffles and breads
How to substitute: Add up to 50% of buckwheat flour in your gluten-free flour mixes
This gluten-free flour is made from coconut that’s been dried and ground. It’s very dense, high in protein and it’s the most fibrous of all of the flours. That’s why you’ll need to add at least an extra 1/4 cup of liquid to your recipes when using it. It’s commonly used in Paleo diet recipes and pairs best with eggs – so it doesn’t always work in vegan recipes.
Best for: Things that don’t need to rise very much like pancakes, cookies, waffles and crusts
How to substitute: Coconut flour soaks up a lot of liquid, so use 1/4 cup of coconut flour in place of 1 cup glutenous flour (or another gluten-free flour). You’ll also need to add an extra 1/4 cup of liquid.
Mild and ever-so-slightly sweet, millet is an adaptable grain that is rich in magnesium, nature’s relaxant mineral. It soaks up the tastes of the foods surrounding it, making it a very neutral gluten-free flour to use. Millet flour lends a crumbly texture to breads and muffins and is the least allergenic of all the grains.
Best for: Breads, muffins, cookies, cakes, crusts
How to substitute: Use up to 25% of millet flour in your gluten-free flour mixes
Recipe to Try: Instant Ragi Dosas by Food Trails
Oat flour is simply made by grinding whole grain oats in the food processor or blender. It’s rich in soluble fibre and it’s great for balancing blood sugar levels. One thing you need to ensure if using oat flour is that it’s 100% gluten-free. While oats are naturally gluten-free, they are often planted and processed alongside wheat, leading to cross contamination. Buy certified gluten-free oats for grinding into flour, or certified gluten-free oat flour.
Best for: Breads, muffins, cookies, cakes, crusts, granola, fruit crisps, scones
How to substitute: Use up to 20% of oat flour in your gluten-free flour mixes
As a grain, quinoa is nutty and delicious. As a flour, quinoa is a little bitter. It’s packed with protein, but the texture adds density to gluten-free baked goods. Use a little quinoa flour in combination with other gluten-free flours for the added protein boost without the bitterness. You can also toast your flour in the oven to amp up the flavour.
Best for: Savory baked goods like biscuits, flatbreads, zucchini bread or herbed muffins
How to substitute: Due to its high protein content, you can use this 1:1 for wheat flour, but we recommend only using up to 25% in baking mixes.
When farmers harvest rice, they shuck the grains of its outer husk, which are inedible. What is left after this process is brown rice. If the farmer also removes the germ and bran from the rice grain, he or she is left with white rice. Brown rice flour is made from the first type of rice, and white rice flour is produced from the latter. Whether it is brown or white, each type can be ground into rice flour. This is a great base for gluten-free baking.
Best for: All kinds of gluten-free baking. Can also be used as a thickener in soups, stews, fillings, etc.
How to substitute: Swap it 1:1 for glutenous flour or any other gluten-free flour. Use up to half of brown rice flour in gluten-free flour mixes.
Sorghum flour is closest in texture and taste to traditional wheat flour of any of the gluten-free flours. In a few cases, it works as a direct substitution for wheat flour, such as in pancakes. It’s also high in antioxidants.
Best for: Muffins, breads, pancakes, crepes, cookies
How to substitute: Swap it 1:1 for glutenous flour or any other gluten-free flour. Use up to half of sorghum flour in gluten-free flour mixes.
What we in the West call tapioca comes from a plant originally from Asia known as cassava (in South America, it is known as manioc).When the root has been dried, it is ground into white flour. Tapioca flour is also known as tapioca starch. Its starchiness makes it an excellent gluten-free flour, but it must be used in combination with other flours to make great baked goods.
Best for: Mixing into gluten-free flour blends. Can also be used as a thickener in soups, stews and fillings.
How to substitute: Substitute tapioca flour 1:1 in place of corn or potato starch. When using it in baking, aim to have no more than 20% in your gluten-free flour mix.
Recipe to Try: Honey Comb Cake
The tiny seeds of teff make a fascinating porridge. Dark brown as molasses, with a slight taste of chocolate, teff porridge will fill you up in the mornings. As a flour, teff is nearly miraculous. The fine flour — ground from the tiny seeds — almost dissolves in baking, giving it a slightly gelatinous quality. It binds the baked goods in a somewhat similar fashion to gluten.
Best for: Waffles, banana bread, cookies, muffins
How to substitute: Substitute 1:1 for other gluten-free flours. When making a flatbread like injera, you can use 100% teff. Other times, you may want to use up to 25% teff in your gluten-free flour mixes.
Recipe to Try: Ethiopian Injera
Xanthan Gum and Guar Gum
Xanthan gum is used in gluten-free baked goods, toothpaste, salad dressings and frozen foods as a stabilizer. It binds everything together in a uniform consistency. Only a tiny amount (1/2 teaspoon or less) is enough to bind the dough to make cookies and pie crusts.
Guar gum is made from dried and ground seeds of the guar plant, which grows in India and Pakistan. It’s often found in many processed foods such as commercial ice creams and puddings. In small amounts, guar gum can be a somewhat effective binder, mimicking some of the effects of gluten.
Best for: Gums have a tendency to irritate the digestive system. These are often best avoided for this reason.
Speaking of finding them, here are the stores I often buy the ingredients to the flour recipe to:
- Whole Foods
- Walmart (sometimes)
I often feed non-gluten-free people my baked goods, and I frequently get a “THAT’S gluten free. ”. So, I think this flour blend really does pass the test.
When making it, I measure out all of the ingredients into a large bowl, then I whisk them all to help distribute them evenly. Then, to also ensure it’s well-distributed, I put the lid on the bowl and shake it. Be sure to tap it heavily on the counter before opening it, or else you’ll have a cloud of flour everywhere!
12 Comments on &ldquoBaking with Millet Flour&rdquo
i am interested in your magazine i am learning what kind of food i woudf like to make anything
My son is a type 2 diabetic. Is this bread truly best for him to eat since it still has carbohydrates in it?
Hi Darlene. I’m not sure which bread you are referring to, but there are some pretty tasty keto breads out there. I would look to those, as they have far less carbs than any other breads on the market and they can taste pretty good too!
Are there any simple recipes? 10 or 12 ingredients make life difficult.
I get it, Laura! Yes! Plenty of simple recipes. Are you looking specifically for recipes with millet flour?
Hello, what cookie recipe can you give me using honey instead of sugar?
Hi! Good question. We don’t have any on the site, but will put it on our to-do list for sure!
My Pearl Millet is greyish in colour .
Why is that ?
Looking for a power bar recipe using millett flour..bake preferably
Hi Sue! Thanks for letting me know. We don’t often do power bars, but now it’s on my mind!
Where can you buy different varieties of millet grain–e.g. kodo, brown top, finger (ragi), pearl (bajra), foxtail…? Do you happen to know how cdn dollars convert to the Indian currency? Amazon.in does not seem to show the relationship between the two?
Hi Murry! Thanks for the questions. There are a couple of millets at Bob’s Red Mill, but we don’t regularly try to find all the varieties you asked about. Converting dollars is also not something we normally do, but there are great applications that do that online! https://www.bobsredmill.com/shop/flours-and-meals.html
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