For the whole wheat lover, who misses the more developed flavor of whole grains as well as the higher fiber and vitamin content in their gluten free flour mix.
This combination has
whole brown rice flour working as the backbone,
sweet (aka glutinous, no, not gluten) rice flour to recreate some of the structure,
sorghum flour to help develop the rounded flavor and
millet flour to recreate the ability to have a tender crumb,
When you make the batch, make sure to blend it thoroughly so there are no pockets of an individual flour.
This works far better as a quartet than a solo.
You will have a lovely batch of pale brown goodness, reminiscent of whole wheat pastry flour.
If you are like me and desire to use whole flours primarily, realize that you can substitute this flour blend- by weight- for the white flour mix at any time. The finished product will likely be a bit more dense but still tasty.
I use a large Cambro container with a tight fitting lid to mix my batch, it gives a bit of room to mix and seals tightly for storage.
- 300 grams organic brown rice flour
- 300 grams organic sorghum flour
- 137 grams organic sweet rice flour
- 200 grams organic millet flour
- Blend all flours together till one color.
- cup of mix weighs 165 grams
- a batch makes 2 pounds of flour mix