Variety is the spice of life, right? Then why always bake with wheat flour? Bob’s Red Mill
makes it super convenient to try all kinds of different flours milled from grains, seeds, roots and even coconuts! Coconut flour has become my recent favorite – first because it bakes up fluffy and provides a moist crumb, and second because it is very high in fiber — 10 grams per 1/4 cup v.s. less than 1 gram per 1/4 cup of all purpose wheat flour. The flavor is mild and, I might add, hasn’t yet been detected by my children and their coconut-averse taste buds.
I’ve used this flour mix to make coffee cakes, banana bread, pancakes and other quick breads. Because it is gluten free, I always add a teaspoon of xanthan gum per 2 cups of flour to provide a stretchy-stickiness that baked goods need to rise and taste decent.
Amy’s Flour Mix
a large canister – something that holds 12 cups (or more)
Bob’s Red Mill sells their flours in standard sized bags that appear uniform, but they do hold different weights of ingredients depending on the density. Don’t be thrown off, just go for the Bob’s bags that are perfectly grab-able.
1 16 oz. bag Bob’s Red Mill Coconut Flour
1 24 oz. bag Bob’s Red Mill Brown Rice Flour
1 24 oz. bag Bob’s Red Mill Potato Flour
1 20 oz. bag Bob’s Red Mill Tapioca Flour
1. Sprinkle all flours into a large canister and use a whisk to blend them together. Use in your favorite recipes.
Amy’s Kitchen Coach Tips
- This is gluten-free flour mix and I’ve made delicious quick breads and coffee cakes using it. I have not tried baking yeasted breads with this mix.
- For every 2 cups of flour mix, add 1 teaspoon xanthan gum to your recipe.