Gluten-free has become a popular buzz-word, but for those of us who suffer from real health issues, it's not all fun and games. Although gluten-free flour mixes are readily available nowadays, most mixes contain xanthan gum, which can cause discomfort if you have a severe intolerance. Making your own mix is a simple and safe alternative.
!BE CAREFUL when purchasing your flours: naturally gluten-free grains can get contaminated with gluten if they are milled in the same factory.
Mix and sift all the ingredients together.
To convert a wheat flour recipe, just substitute weight for weight, this gluten-free flour for plain flour: do not use cup measurements, as the volume will vary greatly depending on the grain you use.
To convert a bread recipe, try using ground chia seeds, ground flax seeds (linseed)or psyllium husks: these seeds convey a better texture to gluten-free bread than xantham gum.
This all-purpose mix will keep for several weeks in the cupboard.
«You can vary the grain flours in the mix according to your own preference and sensitivity: for example, if you prefer not to use ground almonds, you can use teff, sorghum, amaranth, brown rice, or any other gluten-free grain flour you have on hand.»