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Healthy Home Economist / Archives / Healthy Living / Gluten-free Flour Recipe (no gums)

Gluten-free Flour Recipe (no gums)

by Sarah Pope / Apr 26, 2023 / Affiliate Links ✔

Jump to Recipe

A simple recipe for homemade gluten-free flour that is sprouted for extra nutrition and free of additives and binding gums like xanthan.

bowl of gluten-free sprouted flour on wooden table

My recipe for gluten-free blondies generated a number of emails from people who wanted to know how I mixed the flour.

I’ve put out guidelines on blending gluten-free flour at home in years past. There are so many ways to do it!

However, I have never posted my actual go-to recipe that I can recall.

Why would you want to blend gluten-free flour yourself?

Perhaps the most important reason is because pre-blended gluten-free flour on the market contains xanthan gum or some similar substance.

These additives can create gastric distress for some people. Ironically, it is usually the very same people who are eating gluten-free in the first place!

Secondly, buying premade flour is virtually nutritionless and can actually be a bit rancid.

For the best-tasting homemade gluten-free baked goods, you really need to take the few minutes necessary to grind the grains and blend them yourself.

The exception would be the amaranth grains, which are too tiny for most grain grinders to handle. If your grain grinder won’t grind amaranth, then buy the sprouted amaranth flour instead of the whole grains or leave it out of the recipe entirely (it is an optional ingredient).

Flour Blending Tip

I tend to blend bigger batches and freeze the gluten-free flour in double-bagged freezer ziplock bags.

This preserves freshness and nutrients for months!

You can even use this flour straight out of the freezer! No thawing is needed, and freezing flour does not clump it at all!

Give my gluten-free flour blend a try and see what you think!

homemade gluten-free sprouted flour in bowl
4 from 4 votes
Print

Sprouted Gluten-free Flour Blend

A simple recipe for homemade gluten-free flour that is sprouted for extra nutrition and free of additives and binding gums like xanthan.

Keyword easy, gluten free, healthy, sprouted
Prep Time 10 minutes
Total Time 10 minutes
Calories 129 kcal
Author Sarah Pope

Ingredients

  • 1 pound sprouted oats
  • 1 pound sprouted brown rice
  • 1 pound sprouted sorghum
  • 1 pound sprouted amaranth flour optional

Instructions

  1. Grind the sprouted whole grains in a grain grinder.

  2. Blend all the types of gluten free flour together in a large mixing bowl.

  3. Double bag the sprouted flour blend in a gallon-sized freezer ziplocks.

  4. Store in the freezer to preserve freshness and nutrients. You can use the flour straight out of the freezer in your favorite recipes with no thawing necessary.

Nutrition Facts
Sprouted Gluten-free Flour Blend
Amount Per Serving (0.25 cup)
Calories 129 Calories from Fat 13
% Daily Value*
Fat 1.4g2%
Carbohydrates 25g8%
Fiber 2.4g10%
Protein 4g8%
Calcium 10mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
DIY gluten-free flour blend in a bowl
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Category: DIY, Gluten Free Recipes, Grain Recipes, Healthy Living
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (7)

  1. Claudia

    May 14, 2023 at 2:06 pm

    5 stars
    Thanks Sarah! This recipe and tips are extremely helpful!

    Reply
  2. Roz

    May 5, 2023 at 1:41 am

    5 stars
    What is the serving amount in the nutrition facts?

    Reply
    • Sarah Pope

      May 5, 2023 at 7:57 am

      Each serving is 1/4 cup.

  3. Beth Jelks

    May 3, 2023 at 3:39 pm

    Would you have any suggestions as to a good grinder. I have a Bosch universal mixer.
    Thanks.

    Reply
    • Sarah Pope

      May 3, 2023 at 4:28 pm

      I am not in the market for one, so haven’t vetted any brands lately. However, if I was going to buy one, it would be a stone grain mill like Komo.

  4. Beth Jelks

    May 3, 2023 at 9:55 am

    5 stars
    Good morning. What type of grain grinder do you use? I want to add a grinder to my arsenal. Thank you,
    Beth jelks

    Reply
    • Sarah Pope

      May 3, 2023 at 11:01 am

      I use the grain grinding attachment for a 30 year old Champion juicer. Works great! Don’t even sell them anymore, I don’t think.

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