Cole's Flour Blend

I buy my white rice flour, sweet rice flour, and tapioca flour from an Oriental market. They seem to ground finer when I get them there and they are cheaper. My amaranth flour was gritty so I put small amounts in blender on high and that helped make it finer. You can do this with any of your flours that are not fine enough and that improves your final baked product. My family is big into texture and a gritty slice of bread ruins it for us.

To grind your own white buckwheat flour:

• Buy white, unroasted whole groats.
• Grind 1/2 cup at a time in a blender, for 1 to 2 minutes.
• Pour into sifter or seive and shake.
• Repeat, adding any that didn't sift through.
• Repeat process until you have as much flour as you need.

It takes 7 minutes to grind and sift 2 cups of flour.

• 1 1/2 cups brown rice flour
• 2/3 cup potato starch flour -- not potato flour
• 1/3 cup white rice flour
• 1/3 cup sweet rice flour
• 1/4 cup chick pea/garbanzo flour -- or whatever legume flour floats your boat. However, my family does not like the taste of soy flour in this blend (I have been using garfava lately).
• 1/4 cup tapioca flour -- same as tapioca starch or tapioca starch flour
• 1/4 cup amaranth flour
• 1/4 cup white buckwheat flour -- made from white, unroasted buckwheat groats (this flour has an awesome taste and when I play at leaving out amaranth or sorghum, I usually increase this one to cover it)
• 1/4 cup sorghum flour (playing with this ingredient and watching for problems since sorghum is related to corn)
• 1/4 cup quinoa flour
• 4 teaspoons xanthan gum or guar gum

1. Sift each flour several times to reduce sticking.
2. Mix together and use in place of 'flour' for gluten free recipes.

Xanthan gum or guar gum works better than gelatin but I was out of "gum" and used the gelatin. Bread held together reasonably well. Use this flour 1 to 1 as a replacement for regular wheat flour or whatever flours are called for in your recipe. When I am out of one the last 4 flours, I just leave it out and make up with one of the other last 4. When I am out of one of the first 6, well I just make it a point to not run out of the first 6.

Recipe by Rhonda Johnson

Blend I/Blend II