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

A few months ago, I created a Copycat Jovial Ancient Grain Gluten Free Pastry Flour No. 03 recipe. However, there are many more health benefits to whole grains as well as added flavor. This new whole grain gluten free pastry flour blend is free of added starch such as potato, tapioca, arrowroot, rice and cornstarch; inexpensive to make, and can be made even healthier by following my tips. You can make it even less expensive by using the cheapest of the whole grains. I also provide a gum-free substitute.

Save Money:

You can purchase sorghum flour in 22-ounce packages for $3.09 per package. It is the least expensive whole grain flour out of the four listed. Because this flour blend is predominantly made up of sorghum flour, you see what a cost saving this can be. If you prefer to save time, but spend more money, you can purchase Jovial Whole Grain Gluten Free Pastry Flour here.

For Bread:

Use this Gluten Free Whole Grain No-Starch-Added Bread Recipe.

Copycat Jovial Whole Grain Gluten Free Pastry Flour No. 04

Yield: Makes 1-1/4 to 3-3/4 cups flour

Copycat Jovial Whole Grain Gluten Free Pastry Flour No. 04

Learn to make an inexpensive whole grain gluten free pastry flour blend that will add flavor and nutrition to your recipes. Do so without any added starch and save money!

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 80¬ļF 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.
  3. How to Use This Flour Blend:
  4. 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.
  5. 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.
  6. Beating together butter and sugar until they create a light and fluffy mixture always helps achieve lighter baked goods, even when baking with gluten.
  7. Adding an additional egg or two to cakes, muffins, pancakes, and more, also lighten up a batter.
  8. Beating those eggs until they create a stiff mixture also helps achieve traditional-style baked goods.
  9. Increasing leaveners such as baking soda, baking powder, or yeast also helps raise batters and dough.

Tips

Substitutes: *If you do not have one or two of the flours listed such as teff, millet, or brown rice, feel free to substitute any of them with additional sorghum flour. However, these flour provide a nice earthy flavor.

To Make Healthier: Slightly increase the amounts of teff and millet.

To Make Less Expensive: Use only sorghum flour, and forgo the additional flavors.

**To make this flour blend gum-free, omit the xanthan or guar gum and substitute it with equal amounts of psyllium husk powder. (Check with the manufacturer to be sure it is safe for you to consume.) Then, add 1 additional tablespoons of liquid for each teaspoon of psyllium husk used in your recipe. Water is sufficient.

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