Yields: Approximately 4 cups
Ingredients:
- 2 cups (200g) sorghum flour: Provides structure and a neutral, slightly sweet flavor.
- 1 cup (100g) sweet rice flour (glutinous rice flour): Adds a light, slightly sticky texture, ideal for binding in gluten-free recipes.
- 1 cup (100g) tapioca starch (tapioca flour): Enhances texture, giving baked goods the right rise and chew.
Instructions:
- Measure: Measure out the sorghum flour, sweet rice flour, and tapioca starch into a large container or mixing bowl.
- Combine: Whisk vigorously until all the flours are evenly combined and the mix is a uniform color.
- Store: Transfer your gluten-free sorghum blend to an airtight container. Store in a cool, dry place for up to 6 months.
Tips for Using Your Blend:
- Direct Substitution: In many gluten-free recipes, you can replace all-purpose flour 1:1 with your sorghum blend. If the original recipe calls for xanthan gum, you likely won’t need to add any when using this blend since it provides some natural binding.
- Weighing: For the most consistent results, weigh your ingredients using a kitchen scale for accurate measurements.
- Baked goods: This blend is ideal for cakes, cookies, muffins, quick bread, pancakes, and even some yeast bread.
Modifications:
- Potato Starch: If you don’t have tapioca starch, potato starch (not potato flour) can be substituted in the same quantity.
- Brown Rice Flour: If you need a nuttier flavor, replace the sweet rice flour with an equal amount of brown rice flour.
- Additional Flours: Consider adding small amounts of other gluten-free flours for different textures. Examples include millet flour, teff flour, or oat flour.
Please note: Gluten-free baking can take some experimentation. If your first attempt isn’t quite right, adjust the ratios slightly or add a small amount of xanthan gum (about 1/4 teaspoon per cup of flour) if you need additional binding.
