Gluten Free Flour Power

There is an art and science to gluten free baking. We rely on the 'gummy flours' like potato, tapioca, corn starch, or sweet rice to replace the glue factor in wheat flour. To counter the lack of nutrition in these, I try to add in as many whole grain, healthy flours, and nuts and seeds as I can. This is where the innovation and creativity comes in.

These days, this is my gluten free flour mix of choice. Mind you, it changes like the direction of the wind, but this is what makes life interesting.

A Good Gluten Free Flour Mix

1 cup brown rice flour
1/2 cup white rice flour
1/2 cup millet flour
1/3 cup tapioca flour
2/3 cup potato starch
2 teaspoons xanthen gum

Mix thoroughly.

You can substitute brown rice flour for white rice flour, especially for dense cakes and baked goods such as banana bread, which doubles as a doorstop, or brownies. I sometimes use sorghum, or quinoa in place of the millet. Or I add a bit of garfava, or teff flour to baked goods as well. The above mix is great for pancakes(but with additional perks such as cornflour and polenta). Oh yes, and for cupcakes too. Heck, I use this mix to replace regular flour in most of my recipes. Often I need to add as much as two tablespoons more of this flour when following regular recipes. I've noticed that for cupcakes and cakes it is advisable to add more vanilla or flavor extract that the standard recipe calls for. One tablespoon of vanilla instead of a teaspoon. This is how we tweak and experiment with the layering of flavors and textures. Go get yourself a good zester and use those orange and lemon rinds for a flavor punch.

If all this sounds too confusing, don't worry, be happy. Don't think so much, or you'll burn out your fuses. Just do it as Nike says.

There are almost as many gluten free flour mixes as there are freckles on my arms. When I figure out the exact measurements I'll post my new favorite recipe for blueberry orange polenta pancakes, which Andrew and I ate heartily for breakfast. Served stacked and layered with toasted pumpkin seeds and drizzled golden honey they will satisfy your flapjack longings and turn your teeth and lips a stylish purple-blue.

So take a little, lazy trip to your local health food shop or Wholefoods and meander down the flour and baking aisle. Lots of organic choices are available. Look for Bob's Red Mill, Arrowhead Mills, and Ener-G products and have a grand old time. More flour power to ya!