Make your own organic gluten-free flour blend !

As someone who loves to bake gluten-free, I’ve spent months experimenting with different flours to find the perfect blend. But despite all the options on the market, I’ve never found a store-bought flour that meets my high standards—one that is organic, gluten-free, free of any additives and preservatives and bakes beautifully.

So, I started creating my own flour mix.

What Goes Into My Blend?

I use a combination of organic, simple ingredients that I’ve found produce excellent results. Here’s my favorite blend so far:

• 2 cups white rice flour – It’s light, neutral in flavor, and provides a good base for my baking.

• 2 cups brown rice flour – This adds a slightly nuttier taste and helps with the structure.

• 2 cups potato starch – This flour lightens up the texture and makes the baked goods tender.

• 2 cups tapioca starch – Tapioca helps bind the flours and creates a soft, chewy texture.

• ½ cup millet flour – This flour adds a bit of sweetness and depth of flavor.

This blend works great for most of my gluten-free baking recipes. It gives the right rise, texture, and flavor in everything from banana bread to light, fluffy muffins. And because I buy larger quantities of organic flours, it’s more economical in the long run.

Adding Xanthan Gum for Texture (Yes, Even Though I Normally Avoid Gums!)

Normally, I’m not a fan of using gums or other synthetic additives in my cooking or baking. I prefer to keep things as simple and natural as possible. However, when it comes to gluten-free baking, xanthan gum is a game-changer. While I generally avoid gums in most recipes, I’ve found that they are crucial for creating the proper texture in gluten-free baked goods. Xanthan gum helps mimic the elasticity and structure that gluten provides in traditional baking, improving the texture and preventing things from becoming too crumbly or dense.

In my experience, adding ½ teaspoon of xanthan gum for every 1 cup of gluten-free flour blend used is the perfect amount. For most cake or muffin recipes, I’ll add not more than 1 teaspoon to the batter. It’s a small addition, but it makes a significant difference in the outcome, ensuring my cakes and muffins come out with just the right chew and lift.

Feel free to experiment with different flours like sorghum, oat, or corn flour to find your favorite blend!

Vegan Pancakes, Gluten-Free Pancakes, Healthy Pancakes!

These pancakes are our family’s go-to weekend treat—simple, fun for the kids to make, and delicious every time! The best part ? They’re dairy-free, gluten-free, egg-free, and refined sugar-free, with no extra oil or butter needed for cooking . Yes, you heard right! Make them for your kids and tell me if they taste a difference to regular pancakes.

Ingredients (for 12-14 medium pancakes, enough for 2 kids and mom and dad):

• 2 cups gluten-free flour (I make my own now but we started with King Arthur's blend, good texture)

• 3 tablespoons organic maple sugar or sugar of your choice

• 2 tablespoons baking powder

• ½ teaspoon salt

• 2 cups non-dairy milk (almond/oat mix works great like Malk or Forager)

• 2 tablespoons organic apple cider vinegar

• 2 teaspoons vanilla extract

• A splash of sparkling water (just a few tablespoons to finish the batter)

For serving:

• Cinnamon apple pieces (cut apples and sprinkle with cinnamon, no sugar needed)

• Maple syrup

• Fresh berries

• Organic high quality hazelnut-chocolate spread with sliced bananas

• A little butter (optional)

• Powdered sugar (optional, for a tiny sweet touch)

Instructions:

1. In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

2. Add the wet ingredients: non-dairy milk, apple cider vinegar, and vanilla.

3. Stir until just combined (it’s okay if it’s a bit lumpy).

4. Add a splash of sparkling water to the batter and gently fold it in to give the pancakes extra fluffiness. Be careful not to over-mix. Let sit for a couple of minutes.

5. Heat a non-stick skillet or frying pan over medium-low heat—no oil or butter needed!

6. Spoon batter onto the pan in small circles, about 2-3 tablespoons each. Cook until little bubbles form on the surface of the pancakes, about 2-3 minutes.

7. Flip and cook for another 1-2 minutes until golden brown.

8. Serve with your favorite toppings: cinnamon apples, maple syrup, fresh berries, hazelnut spread, and a dusting of powdered sugar if desired.

   
   

Enjoy the light, fluffy goodness of these pancakes with your loved ones—perfect for a sweet and special weekend breakfast! tag #wholefoodjourney if you make them !

Banana Bread That Smells Like Christmas

A deliciously moist banana bread that's naturally sweetened and gluten-free! Packed with the goodness of ripe bananas, maple sugar, and cinnamon, this bread is perfect in the afternoon, for breakfast or as a snack in between. Our kids love to take it to school.

You can even add dairy-free chocolate chips or roasted nuts for extra flavor and texture.

What you'll need (and probably already have):

• Baking pan 9 x 5 inches (rectangular)

• Stand mixer like Kitchen Aid (or hand mixer)

• 3 ripe bananas

• 2 large eggs

• 50g maple sugar

• 100g soft butter

• 2 ½ teaspoons ground cinnamon

• 180g gluten-free flour blend (I started making my own blend!)

• A pinch of salt

• 2 teaspoons baking powder

• Optional: Dairy-free chocolate chips or roasted nuts (for extra crunch)

• Optional: replace one part of flour with almond meal (for a nutty flavor and texture)

Instructions:

1. Preheat the Oven: Heat your oven to 170°C (340°F). Grease and flour a small rectangular baking pan.

2. Prepare the Wet Ingredients: In a large bowl, beat the eggs and maple sugar until the mixture is light, fluffy, and the sugar has dissolved. Add the soft butter and beat again until combined.

3. Mash the Bananas: Peel and mash the bananas with a fork until smooth. Stir in the cinnamon until well combined.

4. Combine Dry Ingredients: In a separate bowl, mix together the gluten-free flour blend, baking powder, and a pinch of salt. If you’re adding almond meal, mix it in here. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If you're adding any optional extras like chocolate chips or roasted nuts, fold them in at this point.

5. Bake: Pour the batter into your prepared baking pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to darken too much during baking, cover it with aluminum foil.

6. Cool & Serve: Let the bread cool in the pan for about 10 minutes, then gently remove it from the pan and place it on a wire rack to cool completely. Slice and enjoy the taste and smell in your house!