Gluten-Free Flour Mixes, Amy's Favorite Flour Mixes

It is surprising to me the number of people I meet who are either allergic to wheat or are following a gluten free diet. Most recently, I reconnected with a cousin who is wheat-free. This posting is for you, Matt.

The best tasting gluten-free results I've achieved are made with a flour mixture that contains chestnut flour from Allen Creek Farm in Oregon. If you don't have chestnut flour on hand, try the millet mix posted below. To begin experimenting, follow your favorite gluten-free recipe using these mixes in place of the flours listed. I usually add 1 teaspoon of xanthan gum to approximately 2 cups of flour mix.

Since gluten-free baking usually requires several different gluten free flours to be mixed together in one recipe, I've found it easiest to make a large batch of flour mix once, then each time I want to bake, I use the mix instead of measuring out all the individual gluten-free flours.

Amy's Gluten-Free Chestnut Flour Mix
3 cups chestnut flour
3 cups brown rice flour
1/2 cup tapioca flour

Amy's Gluten-Free Rice Flour Mix
3 cups brown rice flour
1 1/4 cups millet flour
3/4 cup tapioca flour