gluten-free flour blend: cookies

I want to talk to you for a minute about flour blends…

I’ve seen a lot of things circling the net as of late with regards to people being somewhat discouraged from following recipes by authors who tend to use a lot of different kinds of gluten-free flours as opposed to just one, pre-made, store-bought blend.

I get it, it’s time consuming, a little more expensive, & you end up with a cupboard full of ingredients (which I personally see as a treasure chest).

I want to explain to you why I generally avoid pre-made flour-blends where possible.

Since going gluten-free, I’ve found a brand called Dove’s farm that just happens to be kind of fantastic. I wrongly made the assumption though that just because this brand has a nice flour blend, that making a good blend was simple & therefore everyone would have access to blend that was just as good.

Oh how wrong I was.

On a recent trip to the US. I purchased a flour-blend in order to make a pie crust for a pumpkin pie. Innocently thinking that it was going to be just like the one I used at home, I worked away as usual & then served my masterpiece to all my dinner guests.

Not so good. Everyone devoured the filling as I knew they would, but the crust (which is generally my favorite part of any pie) was left scrapped clean & discarded on the plates of all. A little embarrassed I desperately made my excuses & swore that I was actually a really good chef.

So, like any good chef, I cut my loses with that one, put it down to a bad blend, and picked up another brand for the next experiment. Once again, disaster. Both the flavor & texture was off. Did I forget to mention I had to adjust the recipe with both blends as the end results were either too wet or too dry? Yea.

So here it is, the most important reason I work with my own blends…..

Consistency.

I know that across the board, whether you’re in Australia, America or China, that the recipe I provide you with will come out the same. Well, excluding the factor of user error of course. Not to mention you can rarely fine the same brands in every city, let alone every country.

The last thing I ever want is to use a blend, have it be perfect for me, & then for one of our readers to try the same recipe with a different brand of blend & it be disastrous.

There’s another reason too. By using my own mixes, I can tailor each recipe to best enhance the flavors I’m working with. When you do the math, it really doesn’t work out to be more expensive than a store-bought blend. It just seems that way since you always end up with leftovers of bizarre ingredients. I assure you though, these things take a fair amount of time to go stale if properly stored & I’m sure you can find a creative use for the leftovers.

Ingredients: makes 4 cups
– 105g (1 cup) GF oat flour
– 145g (1 cup) buckwheat flour
– 120g (0.75 cups) quinoa flour
– 80g (0.5 cups) brown rice flour
– 80g (0.5 cups) chickpea flour
– 35g (0.25 cups) corn starch

Directions:
1. mix all ingredients together thoroughly & store in an airtight container until needed.

Tips:
**** you can increase or decrease the quantity you make if desired. I usually make 3x this recipe so that it’s readily available when needed. ***

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

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2 thoughts on “gluten-free flour blend: cookies

  1. Sounds good to me.
    I love a good scone to really make me happy……… Perhaps you will get around to that at some point.

    • A good scone? I don’t see why not. I used to make them & it’s been a while so quite possibly it’s time for a comeback. Thank you for the suggestion.

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