Ingredients

• 4 cup heavy flour such as buckwheat, teff, or millet
• 4 cup sorghum or brown rice flour
• 2 cups starch such as tapioca or sweet rice flour
• 2 cups high-protein flour such as almond or quinoa

Directions

1. In a large bowl, whisk all of the flours together for several minutes or until everything is well incorporated.

2. Transfer to an airtight storage container and seal tightly.

3. If the mixture will be utilized within a couple of weeks, it can be kept at room temperature. If it will last you longer, store it in the refrigerator or freezer.

4. Using Psyllium Husk as a binder instead of Xanthan gum

5. Another common binder, beloved as a natural alternative to xanthan gum, is psyllium husk. Psyllium is full of fiber and provides both structure and moisture to gluten-free dough by binding the liquids to the flours in the dough.

6. Psyllium husk is used differently than xanthan gum, however. Instead of adding it to the flour blend itself, it is most often mixed with the liquid in a recipe, left to gel, and then is added to the other ingredients.

7. Psyllium husk is therefore not added to this flour blend when mixing and is instead used later when putting together a recipe.

8. For every 3 cups of this flour blend you utilize in a recipe, add 1/3 cup of psyllium husk powder to the ingredient list. Before mixing the other ingredients, whisk the psyllium with the liquid called for in the recipe in a small bowl. Add this gel as you would add the other liquid ingredients.

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