I get asked all the time, if you can’t eat any flour then what do you eat?! Well, you would be surprised at the variety of foods that are made for gluten sensitive people now a days. In the beginning of my journey (11 years ago) I wanted to cry because there was practically nothing. I applaud all those companies that did their very best to help. I have come to learn that the farmers market is my best friend. Thank God for the friend who introduced me to it for the first time.
I bought a grain mill about 8 years ago from Wondermill which has truly been a blessing. I got the different kinds of grain and made fresh flour once a week and put it in the freezer. I got millet, quinoa, amaranth, sorghum, teff, and oatmeal. The secret to gluten free flours is knowing what kind of texture you would like to create and which flours will provide the textures you want. The scale I will use for texture is hard for crunchy, medium for somewhat of a crunch and soft for no crunch at all.
| Grain | Millet | Quinoa | Amaranth | teff | sorghum | oatmeal | rice | corn |
| Texture | medium | medium | medium | soft | soft | soft | medium | medium |
| Taste | mild | strong | medium | mild | mild | mild | mild | mild |
For example millet has a very mild flavor that is invisible in most anything you make while carrying a medium texture.
It would really depend on what you are trying to make, as to which flours to pair together. Most of these flours are pre-milled in a bag at most health food stores and online. For the added nutrient benefit of preserving the released nutrients right after milling I would say doing it yourself is best.
I find corn flour or Tapioca the best for battering and frying foods. For gravies corn or rice is usually what I choose. For making bread Quinoa can not be used alone as it does not feed yeast. I use a combination of any of the above to make bread and have done so very well. The only other bread that seems to come out as tall as the one I make is whole foods bakehouse brand. If you would like the same strong texture as wheat bread I would advice Schar brand.
Nutritional Curandera 