Ingredients
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1000 g Мука из зеленой гречки
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600 g Sorghum flour
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100 g Amaranth flour
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100 g Teff flour
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100 g Мука из пшена (цельнозерновая)
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100 g Мука киноа
Directions
This is my go-to blend of gluten-free flours made from whole grains. I use it for feeding my sourdough starter, baking bread, pancakes, and pies — so I usually prepare it in a large batch.
The goal of this mix is to maximize both nutrition and flavor, so I recommend including as many different types of gluten-free whole grains as possible. Some great options include: brown rice, teff, sorghum, whole-grain millet, green buckwheat, quinoa, and amaranth.
You can experiment with any combination that suits your taste or what you have on hand. However, for the best texture in baked goods, I suggest keeping green buckwheat flour at around 50% of the mix.
Since this is my primary blend for feeding sourdough, it does not include psyllium husk.
My regular flour blend proportions:
▫️ 50% green buckwheat flour
▫️ 30% sorghum flour
▫️ 20% mix of other whole-grain flours (depending on what I have available)
Today's visits: 2.
Steps
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1
Done
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Whisk all ingredients together until fully combined and smooth. Transfer the mixture into a clean glass jar (or jars) and seal tightly with a lid. Store in a cool, dark place. |
