Gluten Free Millet Flour Blend

    Gluten Free Millet Flour Blend

    (5)
    1save
    10min


    1 person made this

    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.

    Ingredients
    Makes: 1 kg

    • 200g sorghum flour
    • 300g fine white rice flour
    • 200g millet flour
    • 300g potato starch (potato flour)

    Directions
    Preparation:10min  ›  Ready in:10min 

    1. Spoon the flour into a large container with a lid. Seal tightly and shake it until you achieve an even colour.
    2. 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.

    Storage Tip

    Moisture control is more important than temperature to keep the flour fresh; storing the flour in an airtight container is a must.

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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (1)

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    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  (Review from Allrecipes UK & Ireland)

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