Makes 4 cups
MANY OF THE RECIPES in the Clean and Indulgent sections use my Jennifer’s Way Bakery All-Purpose Flour. It’s a convenient product that flies off the shelves at the bakery, and I use it often at home.
There are many gluten-free all-purpose flour mixes out there. Some are just a combination of starches mixed together. Others contain loads of nuts. I personally can’t overdo it on either starch or nuts, and I don’t want to either. The starch mixtures have absolutely no nutritional value whatsoever and are often loaded with sugar. The nut mixtures are usually mostly almond flour and require using many eggs, and I can’t do that either. Nobody should be eating nuts in that volume, and many of us could never digest that comfortably.
So, I created this flour mix out of pure need. My body was so nutrient deficient from my many of years of having celiac disease before my diagnosis that I needed nutrition in everything I ate, and that included bread and dessert, so I set out to make the most nutrient-packed flour possible that still performed the way I needed it to perform. I wanted to use it to create muffins and cookies and cakes and more.
It took many trials and failures, but I finally figured out the precise mixture that would work in all my baking recipes. Once you start baking with the flour, you will see how much easier it makes baking, not to mention life. Some of these specialty flours are a little pricey, but you will definitely use them up as you continue to remake this mix, so it’s worth the investment for your convenience and your health. This flour mix is much more nutrient dense than the gluten-free baking mixes you find in stores, and the baked goods you make from it will taste delicious. (Use it for everything except bread—the Bread Flour Mix here is perfect for that purpose.)
Notice that in this book I often specifically call for Jennifer’s Way Bakery All-Purpose Flour Mix. That is the mix you can buy from my website, but now you can also make it in your very own kitchen. For that matter, you can also use either the homemade or purchased mix in place of any gluten-free flour mix in recipes in other books. I predict you will make and use this often.
1 cup sorghum flour
1 cup quinoa flour
½ cup amaranth flour
¾ cup arrowroot starch
¼ cup potato starch
1½ teaspoons xanthan gum