Whole Wheat Mix Gluten Free- Make up a big Batch Today!

I am learning more everyday about the properties of different Gluten Free Flours...

Some seem so heavy, some so light, which ones I just don't love, which ones are quickly becoming my favorites...

I HEART SORGHUM Flour! I think it may be my favorite  to add to a mix. I also like sweet rice and even brown rice flours a lot.

So, as I say in almost every post, I learned so much of how to get started with this from Shauna and Danny at GlutenFreeGirl and the Chef. Their blog and cookbook are so helpful! They gave me courage to push up my sleeves and dig in.

So this weekend I made a batch of a Whole Wheat Gluten Free Mix using what I had learned from reading Shauna's page, and what I am learning about ratios and using grams/oz rather than cups to measure....

My Current Favorite

 WHOLE WHEAT GLUTEN FREE MIX

Formula: 700g total flours +300g total starches = GF baking mix

Combine the following
250g Sorghum flour
150gm sweet white rice flour
150g brown rice flour
150 g amaranath flour
with
150g Tapioca Flour
150g Potato Starch

Now Stir all together very well and put in a well sealed container and you have your whole grain gluten free flour mix for future use!!!!

(you can do this on your own using your own combinations very easily using the formula above)

Using this I made both Muffins and Pancakes today. My recipes are below!

WHOLE GRAIN GF  Banana MUFFINS

350g whole- grain flour mix

1/2 tsp baking soda

1/2 tsp baking powder

100g honey

1 tsp kosher salt

2 eggs

300 g whole milk

100g butter

1 tsp vanilla extract, GF

2 mashed bananas

Preheat oven to 350. 

Grease a large muffin tin well.

Combine dry ingredients in large bowl and whisk ingredients together well. ( I used this combo for my whole wheat flour mix- 250g sorghum flour, 150 sweet rice, 150 brown rice, 150 amaranth, 150 tapioca flour, 150 potato starch)

Combine wet ingredients in a smaller bowl and mix till well combined.

Add these to dry ingredients and whisk till fully combined. At this point you can throw in some chopped nuts if you so desire!

Fill muffin tins 3/4 full. Slide into oven. Bake until browned with a bit of crunch, the tops spring back to touch. 25-35 min.

Eat.

Makes 15-18 muffins.

• these muffins are a good basic muffin. you can add any fruit, fresh, frozen or dried.
• you can add chopped nuts
• you could add diff spices to change up the taste
• basically its just a great BASIC muffin recipe to add to!

Whole Grain GF PANCAKES, with A Cinnamon Bun Twist

7 oz whole grain flour mix

1 oz ground flax seed

1.5 tsp baking powder

1 tsp kosher salt

1 tsp cinnamon

1 tsp allspice

8 oz milk

1 tsp vanilla

2 large eggs

2 oz melted butter

cinn bunn icing

1 cup confectioners sugar

3T milk

3T molasses

Combine Dry ingredients. Whisk well.

Combine Wet ingredients all except melted butter(except for icing ingredients) and whisk well. 

Pour liquid ingredients into well in center of dry and whisk until well combined. Add melted butter and stir until entirely combined.

To make icing stir ingredients till well combined. If too thick add more milk very slowly till its a good icing consistency. If too thin, add some more confectioners sugar. Next put this icing in a plastic sandwhich baggie and cut a very small whole at one end. You have now made a piping bag.

Make these pancakes over a med-high heat. Grease pan liberally with butter. Pour about 1/4 cup batter at a time. Next take your tube of Icing and Pipe in a Swirl Formation onto your pancake. When bubble formed and popping its time to flip.

Your pancake will have the look of a "cinnamon bun".

If you leave out the icing step you will have great basic whole grain GF pancakes!!!!

This makes enough for 4 servings.