Multi-Grain Gluten-Free Flour Blend

Multi-Grain Gluten-Free Flour Blend
45
4 Reviews
Gluten-free flour blend is a perfect multi-grain substitute for all-purpose flour.
10 min
Prep Time
10 min
Total Time
9 1/2 cups

Ingredients

2 cups
cornstarch
2 cups
potato starch
1 3/4 cups
brown rice flour
1 1/2 cups
garbanzo bean flour
1 cup
sorghum flour
1 cup
tapioca flour
1/4 cup
teff flour

Directions

  1. Stir together all ingredients in bowl. Store in container with tight-fitting lid.
  2. Stir mixture before using in baking recipes.

Recipe Tips

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1/4 cup)

Calories
120
Cholesterol
0mg
Carbohydrates
27g
Protein
2g
Fat
.5g
Sodium
0mg
Dietary Fiber
2g

You Might Also Like

Kitchen Conversations Promotion

Recipe Comments and Reviews

Rating

I love this multigrain flour blend, it's my new favorite. I did have to change it up a bit as I didn't have enough of all of the flours on hand, have never used Teff flour and absolutely hate bean flours. Basically, I used 1.5 cups corn starch, filled in the rest with Tapioca. Split the garbanzo bean flour portion between sorghum and brown rice. Added 4 teaspoons of Xanthan Gum to make the blend complete. This made terrific pancakes :)

Posted January 03, 2012 by Lisa

Rating

My sister and I have used this quite a few times already since first trying it in a the GF pumpkin sandwich cookies from here. It works really well as a coating for chicken, pork, etc. We've also used to to adapt our non-GF recipes...my sister made corn cakes with this flour blend and they were excellent! One of the best flour blends we've used! Now it's our trusty Land O' Lakes flour blend we turn to. ;) So thank you!!!!!

Posted November 02, 2010 by Cakegirl20

Rating

I have used this recipy for cookies and date squares and no one knew it was gluten free great.

Posted October 29, 2009 by Bonita

Rating

There are a lot of different types of flour in this blend which is an investment, but it really works well in the gluten-free bread recipes. It makes a hearty and sturdy loaf. Great flavor.

Posted June 19, 2009 by Maggie

Comment on this Recipe

Please select a rating

Email address will not be published

Or
Sign In »
Learn More »

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.

Before you cook a meal for yourself...

How about feeding someone in need for free?
image
image
image
image