Today I decided to try a few new gluten free flour mixes. After some trial and error of flour combinations and ratios of grains to starches. I have come up with a base to work from. Taste was good with a slightly nutty flavor and slightly grainy texture. The cookies however structure wise turned out quite nice.
(My first attempts used a 40% grain to 60% starch ratio - they tasted great but fell into a million crumbs even with a guar gum) So I lessened the Tapioca, upped the potato, flipped the ratio and added a little almond flour.
The Mix I used
2 cups brown rice flour
1/2 cup millet
1/2 cup almond flour
1 cup potato starch
1/2 cup tapioca
(because I was making cookies, I added 1/2 tsp guar gum per cup of flour - do not include in your flour mix as the amount of guar gum varies depending on the type of baked goods you are making)
Next time I will try perhaps using 1 1/2 cups br. rice and 1 cup millet or 1 1/2 cups brown rice and 1 cup sorghum. When I use these I will let you know how they turn out.
Good Luck Baking
