This versatile grain-free flour blend works beautifully in a variety of gluten-free baking applications, especially breads and enriched doughs. Yield Approximately 1.1 kg flour blend (just over 2 pounds)
In a very large bowl, combine the sweet potato starch, tapioca starch, cassava flour, lupin flour (or chickpea flour), bamboo fiber, and xanthan gum.
Sift the mixture into another large bowl if possible. If you do not have a sifter large enough, whisk extremely thoroughly.
Whisk the blend very well for at least 1–2 minutes, making sure to break up any clumps and evenly distribute the bamboo fiber and xanthan gum throughout the mix.
Transfer the flour blend back into the original bowl and whisk again.
Repeat the whisking process at least one more time. Proper mixing is very important for consistent baking results, especially in gluten-free and grain-free recipes.
Store the finished blend in an airtight container. Before each use, give the flour blend another quick whisk or shake to redistribute the ingredients evenly.
Notes
*Thin (fine) sweet potato starch IS NOT the same as sweet potato flour. It is available at Asian markets and online. * Lupin (or lupine) is a legume that belongs to the same plant family as peanuts. Because of this, individuals with a peanut allergy face a high risk of cross-reaction to lupin flour and lupin-based ingredients.