Healthy, All-Purpose, Gluten-Free Flour Blend

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Always consult the advice of your doctor before making drastic dietary or lifestyle adjustments. And always listen to your gut, mentally and physically, and know that there are tons of us out here in the world who want to see you succeed in your health and wellbeing goals.

My family has finally made the switch to a wheat-free life. I will miss the ease and convenience of wheat. Nothing compares to the stretchiness and stability of wheat gluten in a perfect, well-developed loaf of bread or pasta. It had to be done for the sake of a couple of my little pumpkins. It’s a small sacrifice when their health is at stake. Fortunately, I do a lot of recipe development and research, so this is something I have been studying and brainstorming for a while.

For the blend I chose a 1:1:1:2:.25 ratio. 1 part Heavy flour : 1 part Medium flour : 1 part Medium flour : 2 parts Light flour : 1/4 part stabilizer/binder

The flours you choose are a personal choice for you. I chose a blend of sustainable, whole grains, pseudo-cereals, and root vegetables. My goal was aimed at low-Glycemic Index, gut friendly foods. I wanted it to be gluten free, healthy, and as all-purpose as possible. I do hope it provides convenience to your recipes as much as it has to mine.

I urge everyone to always double check the quality of ingredients you choose for your recipes. For Celiac, always be sure that you purchase Certified Gluten Free ingredients to ensure that they have not been cross-contaminated with machinery shared by other grains.

Buckwheat: GI 40 Buckwheat is not even a grain. It is considered a pseudo-cereal (can be eaten like cereal grains). Has anti-inflammatory and antioxidant properties, is anti-cancer, and is beneficial for healthy cholesterol levels.

Sorghum: GI 32 Sorghum is an environmentally sustainable whole grain that is high in protein, fiber, B vitamins, and antioxidants.

Oat: GI 44 Oats are famous for their heart-healthy reputation. They are a cereal grain which are an important source of vitamins, minerals, fiber, and antioxidants. To ensure that they are gluten free, strive to purchase brands which have not shared machinery with wheat products.

Cassava: GI 46 Cassava is a root that is low in calories and has anti-cancer properties. It is a good source of insoluble fiber, which means it is an ally for healthy gut flora. It is also a good source of vitamins and is an anti-inflammatory food.

Konjac: GI 0 Also known as Glucomannan, Konjac is a root vegetable popular in Asia. It is known to to help reduce cholesterol, stabilize blood sugar, prevent blood sugar spikes, and is an anti-inflammatory, gut friendly food. It is also a lesser known alternative to xanthan and other gums which are commonly used for binding agents in baking.

Le Parfait, Super– My favorite airtight food storage jars