(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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14 GLUTEN-FREE ENTERTaiNiNG(Text)
When I set out to make a blend, I was shocked to see the price tag on some of the
“designer” gluten-free all-purpose flour blends on the market. One sold by a fancy retailer
goes for about $20 for 3 pounds (1,350 g)! I knew I could do it for less, but I also wanted
to develop a flour made only with ingredients that are easy to find, and that you could feel
good about using. My blend has no xanthan gum, which can irritate sensitive stomachs,
and is dairy-free, and because you make it yourself, you can control what goes into it. For
instance, I highly recommend using non-GMO (genetically modified organism) cornstarch if
you can. We’re still learning about the dangers of genetically modified corn, but it has been
shown to cause liver and kidney problems and cancer, and it has been banned in several
countries outside of the United States. All organic cornstarch is non-GMO, and easy-to-
find brands like Bob’s Red Mill make a point of only using non-GMO corn for its cornstarch.
I balance this blend with delicious and nutritious almond and oat flours, which can be
purchased at most grocers, or easily made at home.
Almond flour, the second ingredient in my blend, can be made by grinding whole
almonds, then sifting them through a fine-mesh strainer to remove any larger pieces. The
larger pieces can be processed and sifted again until all of your almonds are a fine powder.
Generally, I use raw, skin-on almonds in my recipes because the skins contain healthy
flavonoids. Items baked with flour made from whole almonds will have some darker specks,
giving it a “whole grain” look. If you prefer your baked goods to look like they were made
with traditional all-purpose white flour, use blanched almonds, which are skinless and will
give your food a more traditional look. You can find almond flour in some stores if you’d
rather purchase it, but remember, almond flour is usually finer than almond meal, so do not
confuse the two. Almond meal is usually sandy in texture while almond flour has a finer,
more powdery consistency. If it’s fine enough to pass through a fine-mesh sieve, then it’s
acceptable to use in these recipes.
Oat flour, my final flour ingredient, is simply finely ground oats. I like using oats
because they are naturally gluten-free, but you have to make sure they were not processed
in a facility that processes any gluten-containing ingredients because they can become
contaminated. Gluten-free oats are usually found in the organic section of your local
supermarket. You can find gluten-free oat flour in some stores as well, or you can make
your own by grinding and sifting rolled or steel-cut oats in the same manner as for making
almond flour.Liv’s Flour Blend
•Soy-free •Dairy-freeThis naturally gluten-free all-purpose blend is simply 2 parts cornstarch to
1 part almond flour and 1 part oat flour. If you’d rather not make a large batch,
no worries—each recipe outlines the exact amounts of each ingredient.4 cups (480 g) non-GMO cornstarch
(organic if possible)
2 cups (240 g) almond flour (natural
almond flour or blanched almond
flour both work)
2 cups (240 g) oat flour (be sure
to use gluten-free oats/oat flour)(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:001-176_30969.indd 14 7/15/13 1:04 PM