Whether you’re cooking for a Celiac or someone with gluten intolerance/gluten sensitivity; or you’ve got a picky eater, or someone with ARFID who only eats carbohydrates and you’re looking to get more protein and nutrients into them — this quick and easy gluten-free flour blend is for you. With just 4 ingredients it comes together in about 20 minutes and can be used as a 1:1 flour replacement in almost every recipe.
Pepitas (pumpkin seeds) pack a nut-free, mineral-rich punch while buckwheat flour offers a complete protein profile, making this the perfect flour to use in baked goods and breakfast foods for busy families on the go.
When dealing with food aversions, picky eating and clinically restrictive eating disorders, it is always best to meet the person where they are, rather than trying to get them to a level of food tolerance completely outside their comfort zone.
Things like this flour blend are one of my favourite places to start when helping famlies overcome restrictive eating because it allows us to maintain familiarity of flavours and texxtures while also ensuring that bio-available nutrients are introduced to the system in sufficient quantities to begin to make lasting changes.
In addition to its excellent texture and nutrient profile, this flour blend also does not contain many of the sensitizing componenets of most gluten-free flours such as non-organic rice and potato flours. These are often loaded with GMOs and chemicals which can actually make allergies and sensitivies worse for many people as they begin their journey to gluten-free living.
1:1 Gluten-Free Flour Blend
Ingredients
- 150 g Pepita Flour can be made in food processor
- 150 g Light Buckwheat Flour
- 150 g Cassava Flour
- 50 g Arrowroot Starch
Instructions
- Prepare your pepita flour by processing pepitas on HIGH until a fine meal is achieved.
- Next, to a large mixing bowl, add all flours and stir to combine.
- Store in an airtight container.
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