Gluten-Free Flour Mix Update

During the past year our family's gluten-free flour mix recipe has changed twice.

In April of 2006 I blogged the old flour mix here. That mix had rice flour, tapioca flour, and potato starch. None of those are as nutritious as the quinoa, amaranth, or millet flours that were the more important part of the mix. But having some of those "filler flours" was a mildly nutritious way to make the flour mix have a less nutty flavor closer to wheat flour.

In March of 2007 we changed our flour mix to remove the rice flour and tapioca flour. We had grown used to how our flour mix tasted and decided to get rid of the "filler flours" for better nutrition.

The result was:

• 1 part Quinoa Flour
• 2 parts Potato Starch
• 3 parts Amaranth Flour
• 3 parts Millet Flour

During my wife's pregnancy potato products began to cause an upset stomach. This is apparently a moderately common side effect of pregnancy. It caused us to alter our flour mix again in July of 2007.

The result is our current flour mix:

• 1 part Quinoa Flour
• 2 parts Amaranth Flour
• 3 parts Millet Flour

I wouldn't recommend this latest flour mix for people new to gluten-free baking. It has a nuttier taste than wheat flour. But it is very nutritious and quite nice once you are used to it.