Copycat Jovial Whole Grain Gluten Free Pastry Flour No. 04 (Gum-Free Option)

Ingredients:

To Make 1-1/4 Cups:
• 1 cup sorghum flour (110g)
• 1 tablespoon ivory teff flour* (or teff flour) (10g) (or more sorghum flour)
• 1 tablespoon brown rice flour* (9g) (or more sorghum flour)
• 1 tablespoon millet flour* (9g) (or more sorghum flour)
• 1 teaspoon xanthan gum** (or guar gum for corn-free)
To Make 3-3/4 Cups:
• 3 cups sorghum flour (110g)
• 3 tablespoons ivory teff flour* (or teff flour) (10g) (or more sorghum flour)
• 3 tablespoons brown rice flour* (or more sorghum flour)
• 3 tablespoons millet flour* (or more sorghum flour)
• 1 tablespoon xanthan gum** (or guar gum for corn-free)

Instructions:

1. In a bowl, whisk all of the ingredients together. Sift into another bowl.
2. Store in a zipper storage bag or air-tight container. Your flour will last longer in the refrigerator. They last even longer in the freezer. However, they do last as long when stored at room temperature. Whole grains go rancid faster than non-whole-grains. I usually keep all of my flours stored at no higher than 80ºF in the summer, stored in my pantry. They last for many months. I have only had one brown rice flour go rancid on me and that is probably because I purchased it from an unknown source back in 2010.
How to Use This Flour Blend:
3. While whole grains are heavier than traditional all-purpose gluten free flour, there are many tricks to achieve light baked good. Check out the below tips.
4. Sifting two or three times makes any flour blend lighter. So, if you haven't sifted this blend the day you wish to use it, sift it one additional time at least.
5. Beating together butter and sugar until they create a light and fluffy mixture always helps achieve lighter baked goods, even when baking with gluten.
6. Adding an additional egg or two to cakes, muffins, pancakes, and more, also lighten up a batter.
7. Beating those eggs until they create a stiff mixture also helps achieve traditional-style baked goods.
8. Increasing leaveners such as baking soda, baking powder, or yeast also helps raise batters and dough.

Tips

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