Gluten Free Baking Flour Blend

I have been dabbling in Gluten Free Sourdough for a few weeks, and the results have been pretty exciting, for a former wheat bread baker who really misses that part of our former lifestyle.

I went searching for a wild starter and loaf recipe that would work with our Trim Healthy Mama Lifestyle, but I found out quickly that some tweaks would have to be made. Many of the flours suggested we do not use due to their lack of nutritional value, or the effect they may have on blood sugar.

Also, I wanted this loaf to fall into an E meal on the THM plan…a unicorn, I know, but I won’t be pregnant or nursing forever and I miss bread!

I found this recipe and in it she describes the “bones” of what she calls a bread flour mix, without giving specific instructions…you get to build your own!

This was promising!

I picked from her suggestions, a mix of gluten free flours that I hoped would provide enough structure to maintain any sort off rise gained from fermentation, but also deliver on taste and texture. They certainly did that!

I’m going to say I was inspired by her suggestions because they were very helpful and valuable to me, and this is not wholly my own creation due to her hard work….

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Ingredients

  • 1 Cup Brown Rice Flour
  • 1 Cup Quinoa Flour
  • 1 Cup Oat Flour (certified GF oats ground in a blender)
  • 1 Cup Garbonzo/Besan Flour
  • 1 1/2 Cups Oat Fiber
  • 1 1/2 Cups Baking Blend (I use this recipe with success)
  • 1 Cup Masa Harina

Method

If you are using the baking blend recipe I linked above, make sure you have it all ready to go.

Then, Mix all the above ingredients together. In her recipe for the sourdough she states that a single batch is good for three batches of bread and I found this to be accurate.

*I have also started experimenting with this blend in some of the recipes from the Trim Healthy Future Cookbook that call for Einkorn flour.

*Because this blend of flours includes a mixture of low fat/low carb flours, and higher carb flours, it falls within E meal guidelines for the baking I do with it.

*Due to the size of my family I tripled this batch and it stores perfectly in a 1 Gallon sized container.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, building a gluten free pantry, or how to cut down your cooking time you have come to the right place.

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January Gluten Free Menu Plan

This month in the Treehouse we’re going to Reset, Renew and Restock!

I have been doing weekly menu planning for months now, and because our family’s leftover schedule has changed, due to the increasing appetites of two tween boys, I am going to try a bi-weekly menu plan where we “cook once and eat twice” to save time and freezer space. All recipes will be doubled and frozen for use in the second week.

All recipes that can be linked, will be….

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Weeks 1 and 3

Breakfasts

Lunches

Dinners

Snack #1

Snack #2

Weeks 2 and 4

Breakfasts

Lunches

Dinners

Snack #1

Snack #2

Thank you so much for stopping by!

If you want to learn more about my family, Read about Why I believe you are a Gatekeeper, or how to cut down your cooking time you have come to the right place.

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Just Like Grandma’s Stuffing

Tis the season for comfort foods! But, if you’re gluten free like our large family, some of those foods are just not the same anymore.

I’m a big believer in making due with what you have to work with, and one thing I missed terribly was my Grandma’s Cornbread Dressing, which was not going to work in any way for our lifestyle and our children’s Celiac Disease.

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This picture is a double batch of my recipe, because with 9 humans in my house everything is done mega-size.

Ingredients:

4 Cups pre-cooked or leftover Brown Rice

2 Cups Egg Whites

1/4 Cup Diced Celery

1/4 Cup Diced Onion

1/4 Cup Nutritional Yeast

1 Tablespoon Sage

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

2 teaspoons Himalayan Salt

1 Tablespoon Psyllium Husk

1/4 teaspoon Black Pepper

Method:

Preheat the oven to 350 degrees farenheit.

Stir all ingredients together and let it rest for about 5 minutes for the psyllium husk to thicken a bit and then stir it again to make sure it’s blended well.

Pour into an 8×8 baking dish and bake for 50 minutes.

If you are following the Trim Healthy Mama Lifestyle this would fall into the E meal category. I would recommend my Southern Style Green Beans as a simple side in addition to this.

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, How I got my Husband on board with our eating style, or how to cut down your cooking time you have come to the right place.

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A Simple Guide to Going Gluten Free

Pink Photo Collage Birthday Pinterest Graphic

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Can you Live Without Bread?  

This question has gone through the mind of every person who has been told that they cannot have gluten, til death do they part.  Not just that they cannot have wheat, but that they cannot have any gluten-containing item, at all. I don’t even want to talk about items that are cross-contamination risks…..

The answer is yes, but the process of getting there can look like a trip to the peak of Mount Everest!

….., but let me show you how I would do it over if I could.

What do I do first?

Remove any gluten-containing products from your home.  Gluten is not just isolated to food, it is found in glue and even stickers.

It becomes a part of your pots and pans, as baked-on residue, those have to be thrown out because the only way to completely remove it is to sand it off.  If it was a really expensive set, I will cry with you when you chuck it or donate it.

Then, clean….

Flour and cracker residue is going to be everywhere.  Wash all your storage containers and wipe our the cupboards. 

Clean your oven and the racks inside, making sure that you scrub it all very well to remove all baked-on residue.  No, you do not have to get a new oven, because it is not likely that you will eat anything that falls out onto the oven floor or the racks.

My vote is for the cleaning cycle of the oven, vinegar-based cleaner because natural is best to me.

Go Through your Soap!

Because people cannot possibly stick with simple ingredients like lye and oil(that’s just too basic)!  They have to add all sorts of colors, fragrances, and wheat germ oil to soap.  Check your packages, and chuck the offending soaps.

This will include hair, hand, and whole body soaps.  Initially we were told that we did not need to go that far, but kids will eat and swallow the craziest things.  So, safety first is how we roll around the Treehouse.

Body Care Products, Beware!

Make up, chap stick, lipstick, lip gloss, toothpaste, mouthwash, lotion (wheat germ oil again…I know, right?).  Check them all.

Go through Your medicines, and call your pharmacy to make sure that yours are safe.  If they give you an answer without going and looking at the insert, or calling the company….find another pharmacy.  This could be the difference between long-term glutening or remission, and you are worth the few minutes of their time it takes to be truly sure.

Craft Closet Clean-out

Yes, the craft supplies are probably the second biggest offenders in my opinion.  If it can be molded like bread dough or has “-doh” in its name it will need to find a new home unless you can get the specs from the company.

Stickers, adhesive, paint, dye….check it all!

Now, go figure out the sneaky names of gluten!  It’s time to go shopping!

If you have no idea where to find it, or want all this information in digital form.  You can find it in my book, The Easy Start Guide to Gluten FREEdom.

 

Thank you so much for stopping by!

If you want to learn more about my family, why I believe you are a Gatekeeper, or how to cut down your cooking time you have come to the right place.

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