Prep 10 mins
Cook 0 mins
If you are like many people and can't eat wheat, barley, or rye because of celiac or gluten intolerance, you need an inexpensive and nutritious substitute for regular wheat flour that will work for baking. This is my own version of such a flour. The majority of these components may be purchased very cheaply in Asian markets. The Great Northern Bean flour is not available on the market, but G.N. beans are very inexpensive and you can make your own flour out of them with a flour mill or even a regular coffee mill (just sift the flour through a fine sieve to remove the large pieces and regrind them). If you would rather use a ready-made bean flour, you can find garbanzo/fava bean flour in most whole foods markets. It is more costly than making your own and the end result will have a stronger flavor, but it will have the same general characteristics and nutrition value. This flour works well for most baking applications such as cookies, brownies, etc, but it will have a strong flavor until cooked because of the bean flour so it is not recommended for uncooked applications. For cakes you should add 1/4 to 1/2 tsp xanthan gum per cup of flour. For bread recipes you should add 1 tsp xanthan gum per cup of flour to simulate the effects of gluten, or better yet simply follow a recipe for gluten free bread. I find that the addition of 1/2 cup of oat flour adds greatly to the consistency of this flour, but due to the ongoing debate regarding the safety of oats to celiacs I have omitted it from the ingredients list. You may add it if desired.
- 1 1⁄2 cups great northern bean flour
- 1 cup cornstarch
- 1 cup asian rice flour
- 1 cup sweet rice flour (aka glutenous rice flour)
- 1 cup tapioca flour
- Sift ingredients together.
- Store in an airtight container until needed.
This flour is awesome. We have used it for Belgian waffles and for cake. It is absolutely wonderful to be able to eat bread items again. Catfish Charlie - you have done a great thing with this recipe. Thank you!
I love this recipe for making chicken nuggets and bread. As a bread It has a nice taste but it does not mimic a traditional wheat bread very well. As a chicken nugget breading (mixed w/ herbs and spices) it tastes absolutely wonderful! The nutritional value and cost of this mix is also a great reason to use it! Thanks!
I love the bread that this flour blend makes. I found that the Great Northern Beans ground up easily in my coffee grinder (2 times on espresso grind). I have made a large batch of this to keep making the white bread which is wonderful. The addition of sweet rice flour gives this blend wonderful flavor. Thank you Catfish Charlie for a great recipe!