Gluten free multi grain muffin and quick bread flour recipe
You will need: A kitchen scale, a big bowl, and a big sealable tub. Gluten free baking is sooo much more reliable if you measure your ingredients by weight. A nice aspect of using home made gluten free flour mixes is that if you measure them properly, you can sub them into any appropriate recipe.
This next part I’m borrowing straight from THE gluten free girl herself–but I’m putting it in quotations, giving her full credit, and providing a full citation in Chicago style. I would be lost in the trials and tribulations of gluten free living if it weren’t for this woman:
Ahern, Shauna. “gluten free whole grain muffins.” 1/18/2011. http://glutenfreegirl.com/gluten-free-whole-grain-muffins/. Accessed Friday April 6, 2012.
Ingredients and Instructions for the GF Whole Grain Muffin Mix:
“Choose 700 grams of any combination of the following flours:
Almond
Amaranth
Brown Rice
Buckwheat
Corn
Millet
Oat
Quinoa
Sorghum
Sweet Brown Rice
Teff
And then throw in 300 grams of any combination of the following:
Arrowroot
Cornstarch
Potato Starch
Tapioca Flour
White Rice Flour”
My standby combination:
150 grams each of potato starch and tapioca flour.
100 grams each of these flours: Almond, Brown Rice, Sorghum, Dark Buckwheat, Quinoa, Teff, and Millet.
The Cozy Kitchen 