Does anyone out there make their own flour? I haven't found a gluten-free flour mix yet that I don't react to. I'm thinking I need to make my own flour mixes, but I'm worried about buying GF flours with contaminants.

I also haven't found a GF, dairy free, corn free, quinoa free, soy free muffin recipe yet. How hard are muffins to make? I would think this would be easy, but I'm a dummy when it comes to baking.

Thanks, Claire

Have you tried navy bean flour? We have tried the pasta and it is excellent, and I have some of the flourhttp://www.heartlandsfinest.com/ Hope this helps.

Marilyn

Bean flours sorta fall into the same category as soy flour for me. I can't have either.

My question more is how do you make your own flour, not where to purchase GF flour.

Thanks, Claire

Hi Claire,

I don't know how to grind any flours, except for almond flour. I take a handful of raw almonds and toss them in a coffee grinder, and grind them until they're a fine meal. Keep refrigerated.

I do have some muffin recipes that use only almond flour. Most do not have dairy, either. I have never tried them, so I don't know if they're any good or not. They're from a cookbook, so I don't think I can post them here, but I can email or pm them to you (and anyone else). Just let me know.

Oh yeah, I can't have most nuts and seeds either Sorry, forgot to add that one! I know, I know - I'm difficult!

Muffins are the easiest things make GF, IMO. Here's a recipe I converted from a gluten recipe. If you leave out the xanthum gum it will be completely corn free.

Pear and Pecan Muffins

1 C tapioca flour
1/2 C sorghum flour
1/2 C sweet rice flour (regular rice flour will work, too)
1 tsp xanthum gum (I really think it will work without this if you are sensitive)
3 tsp baking powder
1/2 tsp salt
3/4 c sugar
1 egg
1 c milk substitute
1/4 c oil
1 med pear peeled and diced
1 c chopped pecans
cinnamon & sugar mixture to sprinkle on top

Stir 1st four ingredients in a lg bowl. Make a well in the center. In small bowl beat egg with fork. Stir in milk & oil. Pour egg mixture into well. Mix quickly & lightly with a fork until moistened; do not beat. Add pears and pecans. Sprinkle at little cinnamon sugar in batter. Pour into muffin tins and sprinkle cinnamon sugar on top. Bake at 400 for 20-25min. Makes 12 muffins. I prefer them as mini muffins in which case you want to cook for about 15 minutes.

I like them warm. They're also good warmed in the toaster oven with a little butter on them.

You can sub all sorts of fruit for the pear and leave out the spices, too, if you prefer.

I haven't ground any flours yet either. I keep thinking I'm going to buy the grinder bowl for my Vitamix but I haven't yet. Maybe I'll ask for that for Christmas. :-)

Editing to add that the nuts can easily be left out of this recipe. Sorry I missed that.

Rachel

That's ok.

Here's what I've found so far - not much tho.

(I know you can't have it, but I'm adding the quinoa flour for anyone else who might want to make their own.)

http://www.foodsubs.com/Flournw.html


Rice flour

http://www.foodnetwork.com/food/reci..._14843,00.html

I suppose you should let the rice dry off completely before grinding?

http://www.veggilicious.com/desserts.htm

Tapioca flour

Claire,

I know there are special flour grinding mills you can buy, and some blenders (like Vita Mix) are supposed to be able to grind flour from the grain. My newest kitchen tool is a juicer which advertises that it can grind flours - haven't tried it yet though. I think we were having trouble with contaminated gf flours too.

This muffin recipe isn't perfected yet, so I haven't posted it in Baking Without Flour; its one where I've replaced the flour with cooked rice. I haven't figured out how long to cook it so its not doughy in the middle, so I've cooked it, taken it out, tried it, put it back. But they taste good! I think it would work better as cookies since the problem is getting them done in the middle. I thought I'd go ahead and post it in case you like to experiment. Obviously, you can ignore the nuts.

No Flour Pumpkin Muffins/Cookies (recipe in progress)

Free of gluten, corn, dairy, eggs, sugar, soy, flour

Wet Ingredients
1 15oz can Pumpkin puree (sub sweet potato or other squash puree to 1 3/4 c.)
¼ c. Maple Syrup (sub agave, honey)
¼ c. Oil (coconut, sunflower, safflower, canola)

Dry Ingredients
2 c. cooked brown rice
2 T. Cinnamon
1 T Baking powder
½ tsp Baking soda
½ tsp Salt
1 cup chopped walnuts
1 cup raisins

So far I have only tried these as muffins. I cooked them at 375 (I think) for 45 minutes, then let them stay in hot (but off) oven for 15 more minutes, and they were still uncooked in the middle. I think I cooked them 10 or 15 more minutes after that, and after they had cooled, they held together ok. Originally the recipe called for nutmeg, cloves, garlic, but I took them out on my last attempt. Like I said, its still a work in progress! I think a cookie would cook through better; I’ll have to experiment with that next.

Were you asking for a flour reciepe that you could use instead of the package ones? I am lucky in that the town I live in has a bulk food store that is fully gluten consious its very clean and they keep the gluten stuff away from the non gluten stuff. Anyways I found this receipe and it works really well for almost everything I've made so far.

1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potatoe starch
3/4 cup sweet rice flour
1/3 cup arrowroot starch
2 teaspoons xantham gum or guar gum

Sift together twice and mix well. Can be used 1:1 for wheat flour.

I double or triple the receipe and it gives me alot of flour to make all sorts of stuff.

Heres my muffin receipe, there really good. There free of everything

2 cups of GF flour
4 Tbsp of sugar or any sweetner
1 Tbsp baking powder
1/2 tsp salt
1 heaping tsp of cinnamon
1/2 cup of applesauce
2 eggs, well beaten
1 cup of milk I used coconut milk 1/2 and rice milk 1/2
1/4 oil I use light olive any will do as long as it doesn't taste strong

Preheat oven to 400'F
Sift together the dry ingredient.
Mix the eggs, milk and oil , whisk good, then add the applesauce, stir good.
Dump the wet into the dry and fold until all the dry is wet, don't over stir.
spoon heaping tablespoons into well greased muffin tin.
Bake for 20 min. Dump from pan immediately and enjoy. There even just as good the next day.
You can add any thing to this reciepe, like raisens or cranberries. Also you could add more sugar if you want sweeter ones.
Hope this helped you, enjoy Patricia