Using mainly ancient grains, over a four-year period, Jovial has developed a gluten free pastry flour that can replace the high carb, refined starch-filled ingredients you usually use in gluten free baking. I have developed a similar recipe that you can make and adjust at home, which can be used as a one-for-one substitute in the many Jovial No. 3 Pastry Flour recipes. Make it lighter or heavier by following my suggestions in the Tips section. Enjoy!
Personal Weight Difference
I have noticed that when I eat baked goods without added starch in moderation, that I can still lose weight, or maintain my weight if I go a little overboard.
Firstly, allow me to explain that there is hardly any gum in this flour blend compared to most gluten free flour blends. While the Jovial Pastry Flour contains xanthan gum and tara gum (a fairly new gum on the market), I chose to use xanthan and guar gums. Guar gum is very similar to tara gum, but more studies have been performed on guar gum and it is more easily available to the general public.
The below video will give you a general idea on what to expect from this flour. Just view the dough that is being kneaded and cut.
Baking Tips Using Your Own Recipes:
This flour blend is best used in recipes that use additional or plenty of eggs. You can also use a gluten free recipe that uses say whole eggs in a cake, but instead of adding them whole, separate the eggs. Then beat the egg whites to soft peaks and set aside. Add the egg yolks after you beat the sugar and butter. Then add the flour and liquid. Then gently fold in the egg whites in two or three additions. This will create a lighter cake.
Copycat Jovial Gluten Free Pastry Flour No. 3 (No Added Starch) + 11 Recipes
This copycat Jovial Gluten Free Pastry Flour No. 3 is a healthier gluten free flour blend to use in most of your baking needs.
- 3/4 cup superfine sorghum flour* (95 g) (Authentic Foods)
- 1/2 cup rice flour* (82 g)
- 2 tablespoons ivory teff flour* (25 g) (Shiloh Farms) (or teff flour for a darker color)
- 2 teaspoons millet flour* (6 g)
- 1 teaspoon yellow corn flour* (3 g) (or more millet flour)
- 1/4 teaspoon xanthan gum (or more guar gum)
- 1/4 teaspoon guar gum (or more xanthan gum)
- Whisk all of the ingredients together. Store in an air-tight container or ziplock zipper storage bag in the refrigerator or freezer. Though if you keep your home at a moderate temperature, it should last for several months in your pantry. Stored in the freezer, it will last the longest.
*If you own a kitchen scale, please use it instead of measuring the flours. When using ancient and whole grains, due to their heavier weight, you can easily compact a measuring cup too much, resulting in heavy and/or dry baked goods. If you do not own a scale, please sift the flours prior to measuring.
To make a lighter flour, replace up to one-fourth of the flour with potato starch or cornstarch and add 1/8 teaspoon xanthan or guar gum.
To make the flour lighter without the use of starch, replace any of the heavier flours such as teff, millet, and corn flours with half white rice flour and half sorghum flour. Keep in mind that teff provides a bit of a nutty flavor and you will lose that when replacing it with other flours.
Per one of my cookbook editors, she has tried many gluten free recipes and have substituted the gums for equal amounts of psyllium husk powder plus 1 teaspoon of water per teaspoon of powder used.
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