A Simple Gluten Free Flour Blend
A gluten free flour blend that tastes delicious and works 1 for 1 in most recipes
Oh, gluten. I used to absolutely love it.
I never once thought that it might be wreaking havoc on my body!
Eating gluten was like breathing. Everyone was doing it. It seemed essential to survive in this culture…or any culture, really! (Is there a culture where gluten foods are not the norm? Seriously, if you know of one, I’d love to do more research on it!)
I was oblivious and HIGHLY out of sync with my own body.
And then a blessing in disguise happened. I started. packing. on. weight. Seriously.
My first year of marriage was also my first year of teaching. I loved my job, I loved my husband, but life was busy, and quite frankly, very different. I snacked and ate prepackaged foods during the day to “keep up my energy” to keep up with a room full of 1st graders all. day. long.
My new hot husband had (HAS! STILL! HOW?!) a very high metabolism, and when he ate, I ate. And we went out to restaurants because it was convenient and it was fun and we could because we were both working.
Fast forward a year and I was very unhappy with how I was feeling and looking.
The weight was kinda bumming me out. A lot. And eating to keep up my energy was a total lie. It made my energy worse. I was exhausted every day.
So, I got serious. Insanely serious. Like, literally, I ordered Insanity from Beach Body and woke up at 5am every morning to workout 6 days a week for 60 days before heading to my job. Looking back, I don’t even know how I did that.
But I was getting stronger. I was getting fitter. Yet I was still really struggling to lose the weight. After the 60 days, I had only lost 6 lbs. 6! 6?! Seriously? Yeah.
I knew muscle mass was there, and apparently weighs more than fat (thanks, sweet husband, for trying to encourage me with that). But I was super depressed! No one wants to work THAT hard THAT early and barely see any pay off.
So I researched more and I started looking into metabolism stuff.
This led me to a complete reboot with food: an elimination diet.
The elimination diet was HARD for me. Thankfully my super awesome, high metabolism husband did it with me so it was a tad bit easier…but still.
We went 3 weeks without things like coffee (GASP! NO!), eggs, dairy (yeah, that means no cheese), grains, tree nuts, seeds, sugary vegetables (didn’t even know that was a thing), potatoes, soy…you get the idea. I thought I’d starve.
But something crazy happened. My body started to feel SO much better. I didn’t even know how terrible I felt before! I had always had painful digestion, but I just figured EVERYONE felt like they ate a handful of glass shards after eating. I thought that was just…well…digestion. (Guess what? It turns out that’s not normal).
After the initial three week detox, we spent another 3 weeks reintroducing foods.
Drum roll, please.
Gluten was the biggest culprit of my discomfort. That gluten was a beast.
(PS. coffee was fine. I know you were wondering. I totally drink coffee again. It’s ok).
That’s how my journey began.
Oh my goodness.
Things got tricky trying to relearn everything about food! It was really hard at first and it was really confusing. Not to mention, it was really exhausting.
Also, prepackaged gluten free foods are EXPENSIVE, and when I started, much less available than they are today.
So I had to make everything. Because I refused to live without things like bread. Just, no.
Over the next years I learned a TON from other people on living a gluten free lifestyle.
I’m now 7 years into my gluten free journey, and I’ve come a long way. I’ve found a few tricks and tips that make it much more doable and have massively simplified things for me. I hope that you are able to find some useful tips if you are dealing with gluten sensitivities yourself, or love someone who does.
I know it can be hard.
But you’ve got this.
Food should be enjoyable, nutritious, and tasty, no matter what dietary guidelines you need or want to follow!
So, without anymore of this serious background word vomit, here’s the recipe I’m dying to share!
It started so much more complex. However, I have narrowed down the ingredients so that it’s much more accessible, cost effective, but still works (duh, that’s a must). It is definitely my favorite blend.
If you want my free label for your own container, along with the recipe, get that HERE: Gluten Free Flour Recipe and Label
- 6 cups brown rice flour
- 2 cups potato starch (NOT potato flour. Don’t use that.)
- 1 cup tapioca starch (or flour. This one is the same thing. I know, confusing!)
- 1 T xanthan gum
- Mix all ingredients together and store in an air tight container
- I use a recycled protein powder container that fits all of this. I measure the flours, starch, and gum directly into the container and then shake the heck out of it
- Note: this flour blend is excellent 1-for-1 in regular recipes for things like cakes, muffins, biscuits, pancakes, cookies, and scones. It does not work as a direct 1-for-1 with breads or pastries.