GLUTEN-FREE FLOUR MIX

GLUTEN-FREE FLOUR MIX

 

GLUTEN-FREE FLOUR MIX
Cook Time
2 mins
Total Time
2 mins
 

When we quit gluten the hardest thing for me was trying to figure out cooking and baking with all the fancy flours.  A self-proclaimed cookie and muffin wizard, I was  devastated when my baking goods were falling apart while totally raw or very much dried out.  I was missing the days I could just take out a bag of regular white or whole wheat four and start creating.

But I did not want to go back to gluten.  It was leaving me bloated, feeling crappy and craving more  empty calories.  And I was never diagnosed with celiac disease but eliminating gluten for two months and then re-introducing it definitely made me feel the difference. And I did not want to give it to my kids since they inherited half of my genes and chances are, that means, my husband's and my gluten sensitivity.

Most white and whole wheat flours are bleached, contain gluten and are very difficult to digest for most people. Heating, bleaching and processing leaves most flours on the market carry no natural nutrients so these empty fillers leave you feeling hungry shortly after mealtime,

This is a simple, easy, quick recipe for all your baking, cooking, frying needs. No need to spend a lot of money on store-bought flour mixes when you can make your own and use it whenever you need.  This flour is packed with unique benefits and nutritional value and is easy to digest, because-

Coconut flour has a low glycemic index so it will not spike your blood sugar levels and it has also a high nutrient density.  Almond flour is rich in magnesium, copper, manganese, potassium and calcium.  Tapioca flour is an excellent choice for thickening purposes.  Arrowroot flour is a gluten-free starch rich is manganese, folate and B-vitamins.

You can use this mix as an alternative to regular flour.  It's wonderful in gluten-free breads, pancakes, muffins...you name it and it literally takes 2 minutes to make!

Store in an airtight jar in a dry place.


Servings: 4 cups
Calories: 544 kcal
Ingredients
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup arrowroot flour
  • 1/2 cup tapioca starch
Instructions
  1. Using wide mouth fennel add all ingredients to a bowl or a jar and mix well.

 

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