As you can see there are many gluten free alternatives to choose from to create your very own gluten free all purpose flour. 

However, in the beginning you may want to purchase a gluten free all purpose flour at your local grocery stores or local health food stores

Most health food stores will have a gluten free section and carry many different brands of a gluten free all purpose flour for you to try. 

Even the big grocery stores like Costco will carry a gluten free flour mix these days.  That's if your looking for a really big bag of gluten free all purpose flour - lol. 

This can be your all purpose flour for gluten free muffins, cupcakes, cookies, pie crusts, and cakes.

Ingredients:

• 300 Grams of Organic Sweet Rice Flour
• 300 Grams of Unmodified Potato Starch (strain with a sieve)
  
• 200 Grams of Organic Sorghum Flour
• 200 Grams of Organic Millet Flour

Instructions:

1. Mix with a wire whisk and store in an airtight container.  Makes 8 cups of gluten free flour.

40% whole grain flours mixed with 60% starches or white rice flour will create a gluten free flour that has a protein to starch profile similar to wheat flour.

However, it is the gluten in wheat flour that gives it elasticity and body. 

These properties will always be missing in gluten free flours.

Ingredients:

• 1 cup Gluten Free Oat Flour or Rice Flour
  
• 1 1/2 cups Unmodified Potato Starch
• 1/2 cup Organic Coconut Flour
• 1/2 cup Organic Corn Flour
• 1/2 cup Tapioca Flour
  
• 3 tsp. Premium Xanthan Gum

Instructions:

1. Mix in a bowl and store in a zip lock bag or other airtight container.
2. Store flour mix in fridge to keep fresh longer. 

Xanthan gum is a gluten free product.  Xanthan gum is widely used as a thickening and stabilizing agent in gluten free desserts.

A little bit of Xanthan gum can be used as a wheat gluten replacement as it forms a sticky gel when combined with a liquid.

Ingredients:

• 1 1/4 cup Gluten Free Flour Mix or White Rice Flour
• 1/4 tsp. Sea Salt
• 1/4 lb. or 1 Stick of Cold Unsalted Grass Fed Butter (cut into small pieces)
  
• 1 Large Pastured Egg
• 1 Tbsp. of Cold Water

Instructions:

1. Sift flour and salt together into a bowl.
2. Add the cold butter pieces and blend with flour until a crumbly dough forms.
3. Add in the egg - mix.  Then evenly add in the cold water. 
4. Knead dough with fingers until dough forms easily into a ball - do not overwork.
5. Wrap the dough ball in plastic wrap and refrigerate for 1 hour or overnight.
6. Allow dough to soften a little before rolling dough out for pie crust.

Use this crust to make a variety of gluten free pies for you and your family.

I have made a lot of gluten free/grain free breads, muffins, and cakes in the last few years. 

And my favorite Paleo gluten free and grain free flour is coconut flour. 

I just prefer the texture of coconut flour over almond flour when baking grain free desserts.

Coconut flour is also much lower in phytic acid and oxalic acid (oxalates) than almond flour.

Which means better nutrition and intestinal health for you when consuming Paleo gluten free desserts.

Coconut flour absorbs 3 times the liquid of almond flour or white flour.

You'll have to include enough eggs or added moisture when using coconut flour in your gluten free desserts.

Otherwise, you will end up with a very dense texture.

Use bananas, apples, or zucchini for added moisture in your coconut flour recipes.  This also allows you to cut down on the amount of sugar added.

Also, mixing coconut flour, almond flour, and other gluten free flours can create a "grain-free" gluten free all purpose flour for your gluten free desserts.

See these coconut flour recipes to learn how make your own coconut flour banana bread and muffins.

Hidden Gluten Sources

• Starch & Modified Starch
• Modified Food Starch
• Vegetable Gum
• Maltodextrin
• Malt Extract
• Caramel Color
• Colorings & Flavorings
• Emulsifiers & Gluten Stabilizers
  
• Hydrolyzed Plant Protein
• Hydrolyzed Vegetable Protein
• Texturized Vegetable Protein
• Preservatives

Gluten Flours

• Wholemeal Flour
• Wheat Flour
• Graham Flour
• Gluten Flour
• Harina Flour
• Flour
  

• Bleached Flour
• Unbleached Flour
• Bread Flour
• Enriched Flour
• Enriched White Flour

If any of these "hidden gluten" sources are in your desserts, you may be consuming gluten even if the product says it's gluten free.

Be sure to always question or avoid any or all of these food additives if you are trying to avoid gluten.  And stay away from gluten flours.

Newsletter #45
Will it Be a 5G or a 5D World?

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