Shauna James Ahern’s all-purpose blend of gluten-free flours is mild and slightly sweet. It can be used in place of any all-purpose flour for gluten-free baking. The mix works well in Ahern’s Grilled Pizza from Gluten-Free Girl Every Day. You will need a scale for this recipe.
Excerpted from Gluten-Free Girl Every Day, copyright 2013 by Shauna James Ahern with Danny Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Available wherever books are sold.
- 400 grams millet flour
- 300 grams sweet rice flour
- 300 grams potato starch
Dump all of the flours in a large container (we like the large plastic containers restaurants use to store their food, which we buy at restaurant supply stores) and shake. Shake and shake and shake harder until all the flours have become one color. There. That’s your flour. Whenever you want to bake, just reach for that container and measure out how many grams you need for that recipe.
Note: Here’s one of the main reasons I write my recipes in weight. What do you do with this mix if you can’t do rice flour because of your rice allergy? Just substitute tapioca flour or arrowroot instead. You can’t find millet? Try sorghum for your whole-grain flour, or buckwheat.
We don’t think of this as our mix but yours. Make the mix that works for you, based on what flours you can eat, what you can find in your local store, or just what you have in the kitchen at the moment.
Think 40 percent whole-grain flour and 60 percent starches and white flours and you’ll have flour in your kitchen for all your baking needs.
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