We had incredible success with our What IiF Flour and it is slowly trickling into kitchens where cooks and chefs are putting it through its paces. We've seen variations on the theme, notably Mark Pensa of Acquerello, who substituted combinations of sweet sorghum flour and millet flour for the brown and white rice flours to make Italian pasta. Our original gluten free What Iif Flour works like all purpose flour for baking and as a thickener in sauces. The only catch is that it has both corn starch and xanthan gum. These corn products have come under close scrutiny due the the prevalence of corn allergies and intolerances. To solve this problem we went back to the drawing board and came up with Batch 2 Flour. It uses the original flour blend as a model. We replaced the cornstarch with a blend of arrowroot and sorghum flour, which adds a nice nutty flavor. Instead of xanthan gum we use guar gum. We have quietly sent this recipe out to a few kitchens, and the returning results have been wonderful. Particularly the feedback with pictures we got from chef Chris Spear of Perfect Little Bites. In fact, the Batch 2 Flour is even more flavorful than than the What Iif Flour, similar to the difference between all purpose and white whole wheat flours. We are thrilled to share another star in our pantry.
***Apologies. As Chuck and Tina pointed out below, barley flour is not gluten free, and we changed it to sorghum in both the post and recipe. Major mistake on our part but even with the change it is still great flour.
Batch 2 Gluten Free Flour
350 grams arrowroot
350 grams sorghum flour
450 grams tapioca starch
450 grams white rice flour (optional millet flour substitution)
200 grams brown rice flour (optional sorghum flour substitution)
200 grams non-fat milk powder
20 grams guar gum
Put the arrowroot, sorghum flour tapioca starch, white rice flour, brown rice flour, milk powder and guar gum into a large bowl and whisk together. Put the blended powders into a blender in small batches and turn the blender on low and increase the speed to high. Use the blender to pulverize the powders and uniformly grind them. After each batch of powder is pulverized put it into a large bowl. This will take 6-8 times if using a large commercial blender. Once the powders are all finely ground stir them together one last time in the bowl and then put the “flour” into zip top bags for storage.
Years Past:
